In a pan, heat 1c of coconut milk on a low heat. Add in 5 sq of dark chocolate, stir until well combined. Turn off the heat, add and mix 2.5tbsp of chia seeds, keep aside. Blend 1c coconut milk+1c cherries (pitted) to desired consistency. Add 3.5tbsp chia seeds to this mix, stir well. Refrigerate both mixtures for 6-8 hrs. To serve, layer into a glass, garnish with whipped cream.
It is berry season here in Finland which means it is time for berry in everything including my “Cherry and Dark Chocolate Chia Pudding”.
Fresh berries are everywhere; in the parks, in the forest, in everyone’s backyards. Finland even has a special visa for people that want to come pick berries to sell at farmers markets for the 6 weeks or so that is the harvest time.
My in-laws have the most gorgeous garden in their back yard and about half the plants back there are edible. A few years back they planted 3 cherry trees.
Now that the trees are mature they produce so many cherries; way more cherries than we all know what to do with. I have been making things with cherry goodness all week here.
Protein-Rich Cherry And Dark Chocolate Chia Pudding [Recipe]
I intended this recipe to be a dessert, but I am not gonna lie, I have been eating it for breakfast. People put chocolate chips in their pancakes and muffins right?
So, I figured it would not be so bad having chocolate in my chia for breakfast. And dark chocolate…that is healthy.
Personally, I love to use coconut milk (the beverage, not the canned stuff) for this recipe. It goes so well with chocolate and as you may or may not already know, I have a new baby at home so I have been trying to stay away from dairy for her sake.
If you would rather use cow’s milk or almond milk, that would work beautifully as well. But, there really is something special about mixing coconut milk and chocolate. Yum!
The chia has to be done in 2 parts for the 2 flavors and I think it is so pretty in the glass to keep them separate, but if you are one of those “it is all going to the same place” sort of people, then no need to dirty another container.
The cherries we picked were very sweet so I did not feel the need to use any sugar or anything to sweeten it up, and coconut milk lends its own sweetness.
If my cherries are not so sweet the next time I make this then some agave nectar would be my first choice to fix that.
Here goes the chia pudding recipe!
- 2 cups coconut milk (beverage, not can)
- 5 squares of dark chocolate
- 1 cup fresh cherries, pitted
- 6 tbsp chia seeds
- Agave nectar or sugar (optional) to taste
- Whipped cream for garnish (optional)
- In a small sauce pan, heat 1 cup of coconut milk on a low heat.
- Add in the chocolate squares allowing them to melt slowly, stirring every couple of minutes until the chocolate is melted and it is well combined.
- Add in sugar or agave if desired.
- Turn off the heat and add in 2-2.5 tbsp of chia seeds and mix.
- Add the other cup of coconut milk and the cherries to a blender (with agave or sugar if desired). Blend well. Add in the remaining chia seeds, stir to combine.
- Put both mixtures in the fridge for 6-8 hours.
- When they come out they should be at a custard-like consistency.
- If they are still a little runny, you can add more, another tsp of chia to thicken them a bit more.
- Layer into a glass and garnish with whipped cream and shaved chocolate.