Instructions

• Soak the cashews overnight in cold water and drain when ready to prepare the pudding. Alternatively, boil the cashews in a little water for 15 minutes, until soft.
• Steep the chai tea bags in 300ml of water for 5 minutes, then discard the tea bags.
• Add the chai tea, cashews, vanilla extract, maple syrup, cinnamon and nutmeg to a high-speed blender and blend until smooth and creamy.
• Pour the mixture into a bowl, add the chia seeds and whisk together until everything is combined. Divide between 2 glasses or jars and set aside in the refrigerator to chill for one hour or overnight to set.
• Before serving, top with chopped walnuts and almond butter.