My good friend, Mindy, has been making chia seed pudding for a while now and I have always wanted to try it since her’s sounds so good. I have had these gorgeous dark sweet cherries that I’ve been munching on while I am doing school work and I kept thinking about how good they would be in a chia pudding. So the fresh cherry & almond chia seed pudding bowl idea was born!
This recipe is really easy to make, the most time consuming part is chopping up the cherries and toasting the almonds (which is a must – it gives the best flavor!!). The rest is just a little pouring a stirring. I used the Yoplait Oui yogurt containers that I have been slowing collecting, they have a pretty good dairy-free line. The containers are 5 oz and make 5 perfect servings of the chia seed pudding for about 240 calories per serving. Half sized mason jars like these would be perfect too!
The cherry & almond chia puddings were an awesome way to start my day. I had three for breakfast and they were really fillings. I covered my jars with plastic wrap and it make a really balanced and healthy quick breakfast. I had two in the evening, and they make a wonderful dessert too. This is something that will be awesome for last minute get togethers since it is so easy to have these ingredients on hand!
Sweet Cherry & Almond Chia Seed Pudding
- 100 g (½ cup) Chia Seeds white or black
- 480 ml (2 cups) Plant-Based Milk I use Silk's Original Vanilla Almond Milk
- 2 tbsp Agave Nectar double if using unsweetened milk
- ½ tsp Almond extract
- 30 g (¼ cup) Almond slivers toasted
- 280 g (2 cups) Fresh Dark Sweet Cherries measured with pits
- In a medium mixing bowl, combine the chia seeds, milk, agave nectar and almond extract and whisk very well. Set a timer for 30 minutes and set your chia mixture aside to set, whisking it occasionally.
- While your chia mixture is setting, preheat the oven to 350F. Wash your cherries and cut them into quarters, making sure to get rid of the pit. Once your oven is preheated, toast your almond slivers for 8-9 minutes (no more or they will burn!).
- Once your chia mixture has set for 30 minutes, it should have thicken slightly but still be pour-able. I used 5 oz containers for the pudding and filled them a little over half full with the pudding. Then put a single layer of cherries for the middle layer and divide the rest of the pudding equally to make the top layer. Then garnish with the remaining cherries and slivered almonds.
- These can be served right away or kept covered in the refrigerator for up to five days.
Still craving cherries? Check out these awesome Black Forest Mini cakes!