Black Forest Chia Pudding
For breakfast this week, I made Black Forest chia pudding, and I couldn’t be more excited to share it! My local grocery store finally had fresh cherries, so I had to take advantage. Think of this as a Black Forest cake, but in a chia pudding form. Let’s get into it!
Notes
Storing Chia Pudding: This pudding keeps well in an airtight container in the fridge for 5-7 days, making it perfect for meal prep.
Avoiding Clumps: Chia seeds absorb liquid and form a gel-like texture. To keep it smooth, give the pudding a stir after about an hour of chilling, then let it finish setting.
Recipe
Chocolate Chia Pudding
½ cup chia seeds
1 ¾ cups almond milk
¼ cup cocoa powder
2 Tbsp agave syrup
1 tsp vanilla extract
¼ tsp salt
Cherry Compote
1 cup fresh cherries, pitted
1 tsp lemon juice
1 tsp agave syrup
Toppings (optional)
½ cup Cocowhip
Chocolate shavings
Fresh cherries
Directions
Prepare the Chia Pudding:
In a medium bowl, whisk together the chia seeds, almond milk, cocoa powder, agave syrup, vanilla extract, and salt.
Place the mixture in the fridge to set for 2-4 hours, stirring at least once during the chilling time to prevent clumping.Make the Cherry Compote:
In a small pot, combine the cherries, lemon juice, and agave syrup. Heat over medium-low heat, stirring occasionally, until the cherries soften and release their juices (about 5-10 minutes).
Transfer the compote to a bowl, cover, and refrigerate until ready to use.Assemble the Pudding Cups:
Divide the chocolate chia pudding evenly into six cups.
Spoon the cherry compote on top of each.
Garnish with Cocowhip, chocolate shavings, and a fresh cherry, if desired.Enjoy!
Storage
These pudding cups stay fresh for 4-5 days in the fridge. If you want to assemble them as needed, you can store the pudding base separately for up to 7 days.
Let me know if you give it a try—I’d love to hear how it turns out!