Honey-Roasted Plum and Raspberry Chia Pudding

• 1/2 cup raw cashews
• 3 large ( 1/4 lb.) red plums, pitted and quartered
• 3 Tbs. honey, plus more to taste
• 1 1/2 cups fresh raspberries, plus more for garnish
• 2 tsp. vanilla extract
• 3 Tbs. coconut butter
• 6 Tbs. chia seeds

1. Soak cashews in large bowl of cold water 2 to 4 hours.
2. Drain, rinse, and drain again.
3. Preheat oven to 400F.
4. Arrange plum quarters in single layer in baking dish, drizzle with honey, and roast 20 minutes, or until soft and juicy.
5. Cool.
6. Blend raspberries, vanilla, and 1 1/2 cups water in blender until smooth.
7. Transfer to strainer, and strain out raspberry seeds.
8. 3 | Add plums and coconut butter to blender along with strained raspberry mixture and drained cashews and blend until completely smooth.
9. Transfer to bowl, and whisk in chia seeds.
10. Refrigerate 2 to 3 hours, or until chilled.
11. Serve garnished with raspberries.

cashews, red plums, honey, fresh raspberries, vanilla extract, coconut butter, chia seeds

Taken from www.vegetariantimes.com/recipe/honey-roasted-plum-and-raspberry-chia-pudding/ (may not work)