Chia Tapioca Recipe

Shiloh Farms is proud to share a recipe for CHIA TAPIOCA, developed by Christine at, using SHILOH FARMS Chia Seeds.

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  • 1/4c SHILOH FARMS chia seeds
  • 2-3 cups cashew milk, (see recipe for cashew milk below)
  • 2 T raw honey, room temp so it’s runny
  • pinch cardamom
  • pinch himalayan salt
  • splash of rose water, optional


  1. Put chia seeds, salt, cardamom and honey in a medium sized bowl; you want room to “whisk” the seed and milk.
  2. Add 2 cups of the nut milk of choice and the optional splash of rose water and begin to whisk with a fork.
  3. Continue for a few minutes making sure the seeds don’t clump up.  Once they are well incorporated allow to sit for about 20 minutes, stirring occasionally.You can add more liquid/nut milk to adjust the texture to your liking.
  4. Put in bowls and add the toppings of your choice.  The tapioca will stay fresh for 2 days when well refrigerated. Serves 4.


  • 1.5 c cashew
  • 2T lecithin granules, optional
  • 1 vanilla bean
  • 4 pods cardamom
  • pinch salt
  • 1 qt water

Place in a blender and blend for 60 seconds or so depending on the strength of your blender.  Strain through a fine meshed sieve for a smoother texture.


  • goji berries
  • chopped pistachios or almonds
  • bee pollen
  • raw coconut flake

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