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Semlé Bowl



Chia pudding

34 tablespoons chia seeds

1 cup unsweetened almond milk (I like unsweetened coconut, almond or cashew milk)

1/2 tablespoon honey

2 teaspoon freshly crushed cardamom

Almond paste

1/2 cup almond flour

1 tablespoons honey

1 drop of bitter almond essence

2 tablespoons coconut milk

Cashew cream

1 cup raw, unsalted cashews

1/2 cups water

1/4 teaspoon vanilla (optional)

Top with:

Warm almond milk

Almond flakes

“Semmelcrumbs” (optional but you find recipe here)


Chia pudding

In a bowl, stir together chia seeds, milk, honey and cardamom. Give it time to set for 1-2 hours or overnight. The chia pudding should be nice and thick, not liquidy.

Almond paste

In a bowl, stir together almond flour, honey, bitter almond essence and coconut milk.

Cashew cream

Soak the cashews – place the cashews in a medium bowl and add 2 cups of the water. Set aside uncovered at room temperature for at least 4 hours.

Drain the soaking water from the cashews. Add the drained cashews, 1/2 cup water and vanilla (optional) to a blender. Blend on high speed until completely smooth.


Place the chia pudding, almond paste and cashew cream in a bowl. Garnish with warm almond milk, almond flakes and crumbs.