Something with Blood Oranges

I had jotted down “something with blood oranges” on my blog to do list at the beginning of winter. It’s important to appreciate winter at least a little bit, living in Canada, and the availability of blood oranges (even if they come from really far away), definitely helps with that. Valentine’s day is not a real holiday as far as I’m concerned, but I guess I kind of appreciate the coincidence of it lining up with the tail end of blood orange season. When I knew that something pretty and pink coming down the pipeline, I sort of saved it for the “occasion” I refuse to recognize, hoping that maybe someone will be inspired to treat their loved one to some delicious blood orange pudding.

blood orange chia pudding

The mission of coming up with a blood orange dessert that captured the wonderful acidity and tropical flavour started out with a craving for blood orange curd tarts. There are a lot of recipes for citrus curd, but none of them gave the results I was looking for. I found that reducing the juice totally changed the flavour, as did thickening it with egg yolks or corn starch. I tried raw juice with arrowroot starch, but the consistency was horribly slimy. Dozens of blood oranges and a few more failed recipes later, I finally found myself on the right path. Chia seeds are really interesting – they have the magical power of turning liquid into something in between pudding and jello. Although I couldn’t get a chia pudding to stand in for curd in a tart, I loved it on its own, topped with fruit and a sprinkle of coconut sugar. My recent obsession with anything cashew led to experimenting with a blood orange cashew milk as a base for the pudding. Fresh raw cashews are perfect for getting a creamy pudding without challenging the orange flavour. Hope you like it :)

blood orange chia puddingblood orange chia pudding

P.S. Betacyanin finally has a Facebook Page!! It will have all of the post updates and I’ll be sharing lots of other food/nutrition related goodies. It needs your “Like” =)
Blood Orange Chia Pudding
  • 2 cups of blood orange juice (from about 4 oranges)
  • 1/2 cup cashew pieces soaked overnight
  • 1 Tbsp. honey
  • 3 Tbsp. chia seeds
  • blood orange segments, pomegranate seeds, and coconut sugar for garnish
  1. Drain the cashews and start processing in a food processor.
  2. Slowly add a few tablespoons of the orange juice to form a thick cashew paste.
  3. Process for about 30 seconds to get it as smooth as possible.
  4. Slowly add the rest of the oranges juice.
  5. Pour the mixture into a nut milk bag and strain to separate any remaining cashew solids. The result should be a creamy pink blood orange flavoured cashew milk.
  6. Add the chia seeds, stir well, and refrigerate.
  7. Stir the mixture again after a few hours, then leave for at least eight hours, or best overnight.
  8. Serve chilled, topped with fresh blood orange segments, pom seeds, and a sprinkle of coconut sugar.
Serves 4

Leave a Reply



  1. Lucy

    Hey! This looks totally awesome. I’m just beginning to play around with chia seeds and cashew puddings/dairy alternatives, and here’s a recipe with both!

    Do you think I could sub another citrus for the blood oranges? They don’t have them at my local grocery store, plus I have about 7 grapefruits hanging out in my kitchen. What do you think?

    • Sofia

      Hi Lucy, I think grapefruit juice would be fantastic. You might have to add some more honey to balance it out, unless you want it really tart. A bit of ginger juice (or grated ginger) should be really good with that too. Let me know how it turns out :)

  2. Lucy

    They came our wonderfully! The grapefruit gave it a pale peach color and a nice tartness. I skipped the nut bag step (i don’t have one), and gave the cashews a bit longer in the food processor to compensate. Definitely making this again.

    • Sofia

      Glad it turned out without the nut milk bag, I was a little concerned knowing that most people don’t have one. I can’t wait to trying it with grapefruit as well. Thanks so much for the feedback!

  3. Kattie Johnson

    This sounds so interesting but I was wondering what you’re supposed to soak the cashews in. Also, can this be made without a food processor?

    • Sofia

      Just water for the cashews – then discard it.
      You might be able to make it in a high speed blender, but not sure it would work otherwise.

Next ArticleOne Year + a Sweet and Nutty Kale Salad