When it comes to plant-based baking, chia seeds are a star ingredient I can’t do without. These tiny South American seeds are not only packed with protein, fiber, and omega 3 fatty acids, but their ability to form a gel and bind makes them an indispensable egg replacement. In the case of this frozen fudge though, I use chia seeds to add a chew to a strawberry cream made from fruit and nuts, along with a splash of nut milk and a bit of vanilla.


2 cups Raw Cashews, soaked overnight

2 cups Strawberries

3 tablespoons Coconut Oil, melted

2 tablespoons Honey

1 Vanilla Bean, split in half lengthwise, with seeds removed

¼ cup Almond Milk, or other non-dairy milk

½ teaspoon Fresh Lime Juice

Pinch of Salt

3 Chia Eggs*

Dehydrated Strawberries, crushed, for garnish


1 | Line a 6×3 inch loaf pan with plastic wrap so the sides of the plastic wrap hang over the pan.

2 | In a food processor, add the cashews, strawberries, coconut oil, honey, vanilla bean seeds, almond milk, lime juice, and salt. Process until smooth (about two minutes).

3 | Add the chia eggs and process again until incorporated (about 15 seconds).

4 | Pour the mixture into a baking pan and smooth the top with a knife, sprinkling the crushed dehydrated strawberries evenly atop.

5 | Transfer to a freezer and freeze for at least two hours, or until ready to serve.

6 | Remove from the freezer and lift the plastic wrap to remove fudge from the pan. Cut into ½ inch squares and serve immediately.

*Makes one 6×3 inch block.

Kat Odell is the entrepreneur behind the plant-based food and drink brand, Unicorn Food, as well as a food and travel journalist. She was the inaugural editor of Eater Drinks, and was the Editor of Eater LA for five years. She has been published in Vogue, New York Times’ T magazine, Travel + Leisure, Conde Nast Traveler, Bon Appetit, among others. She has also served as a judge and expert at a variety of food-related events. Kat Odell and Unicorn Food can be found at @kat_odell and @unicornfoods.

In Your Inbox