A decadent grab-and-go breakfast or snack, Cherrie Jubilee Chocolate Chia Seed Pudding is simple to make and tastes like a splurge. Made with fresh or frozen cherries, this easy and tasty pudding is the perfect protein packed, make-ahead meal! 

Are you on the chia seed bandwagon yet?

I know some of you are obsessed with the natural plant protein packed into these little seeds, and with the way they turn into a delicious pudding when mixed with non-dairy milk and a touch of sweetness.

But maybe you’re resistant. Because chia seeds? Didn’t we used to spread them on ceramic and hope that they’d grow?

If you’re been waiting to get in on the chia seed action, now this the time. Because this recipe is going to make you a convert. I’m sure of it.

The fantastic thing about chia seed pudding is that it can be made ahead by simply stirring or shaking everything together. I usually whip up a batch during my weekly meal prep, pop into pint sized mason jars, and then we’re good to go on breakfasts for the week.

This chocolate version is one of my very favorite variations, and also of Elle’s (of course). If chocolate in involved, my girl is there.

Elle, like many children, is a little squeamish about new textures, particularly chia seeds. I like them myself, but there’s no convincing her to eat more of a few bites when the seeds are at all detectable. 

My workaround lately is to blend everything together until smooth, yielding a creamy and very pudding like consistency. So if you’ve avoiding chia seed pudding due to the texture, I definitely recommend going this route.

Some weeks I just go with the standard chocolate variation, but come cherry season I’m all about taking these pudding cups over the top with this divine cherry-chocolate combo.

I’m a big fan of cherries jubilee, too, and wanted to create a real food version, without refined sugar or alcohol. This is breakfast, after all. 

Naturally sweet cherries don’t need much to make them shine here, just a splash of maple syrup and a little arrowroot powder to thicken the sauce. Maybe a touch of almond extract to bring out the cherry flavor even more.

Cook everything together, then spoon the luscious, thick mixture over the chocolate pudding and, bam. Party in your mouth.

I hope you’ll give these easy chia seed pudding parfaits a try soon. I’ll warn you though. They are addictive. If you make the recipe, let me know. I love hearing from you! Now, let’s make some cherries jubilee chocolate chia seed pudding!

RECIPE & KID-FRIENDLY ADAPTATIONS

1 | Use fresh or frozen cherries. Either will work well.

2 | If you’re not up to making the cherries jubilee, simply top the chocolate chia seed pudding with fresh, pitted cherries, or any fruit you like.

3 | If you don’t like the texture of chia seeds, blend the mixture for a smoother, more pudding-like consistency.

4 | Make a double batch, store in pint sized mason jars, and have breakfast ready for the week!

THIS RECIPE IS . . .

Naturally Gluten-Free, Dairy-Free, Naturally Sweetened, Nut-Free, Vegetarian, Vegan, and Paleo Friendly

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Cherries Jubilee Chocolate Chia Seed Pudding

Yield: 2 -4
Prep: 5 mins
Cook: 10 mins
Resting Time in Fridge: 2 hrs
Total: 2 hrs 15 mins
A decadent grab-and-go breakfast or snack, Cherrie Jubilee Chocolate Chia Seed Pudding is simple to make and tastes like a splurge. Made with fresh or frozen cherries, this easy and tasty pudding is the perfect protein packed, make-ahead meal! 
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Ingredients

For the Chia Seed Pudding

  • ½ cup full-fat coconut milk , (from a can)
  • 2 cups unsweetened non-dairy milk, (e.g., almond milk, rice milk, Super-Fast Cashew Milk)
  • 5-6 tbsp chia seeds
  • 2 tbsp cacao or cocoa powder
  • 1-3 tsp pure maple syrup, to taste
  • Pinch of sea salt
  • Cacao nibs for sprinkling, (optional)

For the Cherries Jubilee

  • 2 cups sweet cherries, pitted, fresh or frozen
  • 2 tbsp pure maple syrup
  • 2 tbsp water
  • 2 tsp arrowroot , or cornstarch
  • 1 tsp almond extract, (optional)

Instructions 

  • Make the chia seed pudding: In a large bowl or jar, whisk or shake together the coconut milk, non-dairy milk, chia seeds, cacao powder, maple syrup, and sea salt.
  • For a smoother consistency, place the mixture in a blender and blend on high until smooth.
  • Cover and refrigerate for at least 2 hours to thicken, whisking or shaking occasionally. If the pudding seems thin after 2 hours add additional chia seeds one tablespoon at a time, letting it sit for half an hour each time, until the mixture achieves a pudding-like consistency. If the mixture is too thick, add a splash more milk.
  • Meanwhile, make the cherries jubilee: Combine the cherries, maple syrup and water in a medium saucepan. Cover, heat to high, then simmer on medium-low for 8 minutes, stirring occasionally
  • Turn off the heat. In a small bowl, add the arrowroot and 2 tablespoons of the cherry juice from the pan. Stir until well combined, then add the mixture back to the pan, stirring until well incorporated. Add the almond extract, stir, and allow to cool completely.
  • Spoon the pudding into individual servings, top with the cherry mixture, sprinkle with cacao nibs if using, and serve or refrigerate until ready to eat.
Author: Robyn Downs
Course: Breakfast, Brunch, Dessert, Desserts
Cuisine: American

Nutrition Information:

Nutrition disclaimer
Did you make this recipe?If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see!

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