Chocolate Cherry Chia Seed Pudding that tastes like dessert but is healthy enough to eat for breakfast. This easy to make chia seed pudding will quickly become a staple in your fridge. Jump to Recipe keyboard_arrow_down
This Chocolate Cherry Chia Seed Pudding that tastes like chocolate pudding but is healthy for the win. This superfood treat is great for breakfast, post workout, or even dessert.
Who knew chia seed pudding could be so exciting? But since giving in and making my very first chia seed pudding, I have been on a bit of a chia seed kick. Let’s just say I have fully jumped on the bandwagon. Today’s version adds cherries and chocolate, one of my favorite combinations, and works great as a breakfast or dessert. You could say it is inspired by my Dad, who absolutely loves anything with chocolate and cherries.
When I make chia seed pudding, the toppings are critical. Not only do they add a textural element, they also add flavor since chia on it's on chia seeds are basically flavorless. For this chocolate chia seed pudding, I normally add some yogurt to the pudding when enjoying it for breakfast and whipped cream or a scoop of ice cream/frozen yogurt when it's for dessert. You can also add some almond butter or chopped nuts for extra protein. And needless to say, if cherries aren't in season then you can add any other fruit you like. Strawberries, raspberries, blueberries, and pears are all good options since they pair well with chocolate.
Don’t like the texture of chia seeds? Try blending the pudding before serving for a smooth version. Just make sure to let the chia seeds absorb the liquid first so when you blend, you get a nice and smooth texture. This is also a good trick if you are serving this to kids. Making a smooth pudding makes it more like traditional chocolate pudding.
Tips and Tricks for Chocolate Cherry Chia Seed Pudding
- Meal prep: Chai seed pudding will stay good in the fridge for 4-5 days, making it perfect for meal prep. Make a big batch on Sunday and then enjoy it for breakfast all week. Switch out the toppings each day if you get food fatigue and will want to change things up.
- Cocoa powder: There are lots of different kinds of cocoa powder on the market. You want to choose one that is unsweetened and ideally one that is alkalized since it will be less bitter. Usually, I try to buy cacao powder since it tends to be less processed and contain more nutrients.
- Sweetness: The main concern for most people when making chocolate chia seed pudding, especially as a dessert, is the sweetness. You will have to taste and adjust the level of sweetener you need according to your tastes. Personally, I don't like overly sweet things, so I usually only use about one teaspoon of sweetener. You may need more or less depending on what you like.
- Smooth chia seed pudding: If you don't like the texture of chia seeds, then you will want to blend the pudding so that it has a smooth and creamy texture. Do this once the chia seeds have soaked in the liquid so that they have time to expand and gel. Then just blend using an immersion blender or regular blender.
What if I can't find cherries?
You can use any kind of fruit for the recipe since it can be hard to find cherries year round or they can be really expensive. Some of my favorite substitutions include strawberries, raspberries, and blueberries. I also like to use pears since chocolate and pear is a pretty dreamy combination. When I use pears, I like them to be slightly soft. To do this, I either microwave them for 1-2 minutes or cook them in a pan until they soften. You could also use canned pears for chia pudding, just look for one that doesn't have added sugar.
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Chocolate Cherry Chia Seed Pudding
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Add the cherries, chia seeds, milk, vanilla extract, and sweetener. Stir everything together.
Cover and place in the fridge for 4 hours or more. Eat for breakfast, a snack, or dessert.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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