Cashew Chia Pudding with Yogi Tea Caramelized Apricots
Yogi Tea-infused apricots add delightfully fruity flavor to this nutrient-dense chia pudding breakfast bowl made with fresh seasonal fruit and cashew milk yogurt.

Cashew Chia Pudding with Yogi Green Tea Passion Fruit Matcha & Lemon Ginger Tea Caramelized Apricots
Recipe & Images: @diningwithdiana
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1/2 c water
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1 bag – Yogi Tea Green Tea Passion Fruit Matcha Tea
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1 bag – Yogi Lemon Ginger Tea
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1 tbsp Coconut Sugar (optional)
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3 Apricots, pitted & halved
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Avocado oil
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1 container unsweetened Cashew or plant-based yogurt
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2 tablespoons Chia Seeds
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Hemp Seeds, Pitted & Sliced Cherries, and Blackberries (optional garnish)
Directions
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Bring water to a boil and steep Yogi Green Tea Passion Fruit Matcha tea and Yogi Lemon Ginger tea bags for 5 mins.
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Add coconut sugar (optional) and stir until dissolved.
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Allow Yogi tea mixture until cooled, then pour into a shallow dish.
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Add apricots cut-side down; place in the fridge to marinate overnight.
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Remove apricots from tea and reserve remaining liquid. Lightly pat apricots dry.
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Place cast iron skillet or pan over medium heat.
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Add avocado oil and place marinated apricots cut-side down. Sear for 2 minutes; remove from heat.
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Add 2 tbsp chia seeds to reserved tea and allow to gel for 15 mins.
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Mix with cashew yogurt and serve with apricots; top with hemp seed, blackberries and cherries if desired.