Cherries Jubilee Chocolate Chia Seed Pudding
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!
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.