Cherry Chia Pudding (Vegan and Gluten-free)

This creamy Cherry Chia Pudding is a delicious and healthy make-ahead breakfast or dessert. Full of sweet summer cherries and packed full of protein, fibre, antioxidants. This recipe is vegan, gluten free and with no added refined sugar. Perfect for a healthy make-ahead breakfast on a warm summer day.

MAKING Cherry Chia Pudding IS EASY, HERE IS WHAT YOU NEED:

• Almond milk, I love unsweetened almond milk and use it in most of my recipes. If you don’t, substitute for any other kind of milk you want.
• Chia seeds, they are high in fibre, antioxidants and protein
• Fresh or frozen cherries, if you use frozen cherries make sure that you defrost them first. For fresh cherries, clean them and remove the stems and pips. Mix the fresh or frozen cherries in a blender or food processor
• Maple syrup, agave syrup or other liquid sweetener can also be used. Taste the chia pudding before adding maple syrup, I don’t like it so sweet, sometimes I don’t add any sweetener at all. Depending on the sweetness of your cherries.
• Vanilla bean paste, I love this intense flavor of vanilla. Can also be substituted for vanilla extract. 
• Pink pitaya powder, or pink food color, optional for color. I used dark red cherries here but not all cherries have a deep color. When the cherry chia pudding sits for a while the beautiful pink/purple color can turn a little brown. Mixing in a little pink pitaya powder helps keep the vibrant color.
• Vanilla yoghurt for topping, use your favorite, but a thick consistency works best.

See recipe card for quantities.

Instructions

If you are used frozen cherries, defrost them first.

Add the cherries to a food processor or blender and process until liquid, a few small pieces of cherries are ok.

Add the remaining ingredients and pulse a few times, let sit for a few minutes then pulse again. You don’t want to break up the chia seeds, just to mix everything together. Taste and add more sweetener is desired.

Pour into two jars or glasses, cover and refrigerate over night.For serving, top with yoghurt and fresh cherries if desired.

See recipe card for detailed instructions.

TIPS FOR MAKING THIS Cherry Chia Pudding:

• Make sure the chia seeds are mixed in well. Pulse the mixture a few times after adding the seeds to prevent lumps but not so much that you will break up the seeds.
• For best results, let these chia pudding cakes cill out in the fridge overnight. If you are short on time, chill for a minimum of 4 hours.
• Taste the chia pudding before adding maple syrup, I don’t like it so sweet, sometimes I don’t add any sweetener at all. I find the almond milk has a sweet flavor on its own. Agave syrup or coconut sugar can also be used. If you are using coconut sugar, add it to the milk when it is hot so it dissolves.

ADD-INS AND TOPPINGS

I love adding lots of topping to my chia pudding. Here are a few of my favourites. 

• Granola – I love the extra crunch it adds to the creamy chia pudding. Try my Chocolate Banana Granola for a little extra chocolate addition. 
• Berries – here I have added cherries since it is a cherry chia pudding. Other great options are, strawberries, raspberries, blueberries, banana, kiwi or what ever you have at hope and feel in the mood for! I like to add the fruit and or berries right before serving. Otherwise they can go soft and mushy. 
• Yoghurt – it makes a great topping, a little extra creaminess and flavour contrast. I used an unsweetened greek yoghurt style that is thicker in consistency. 
• Jam – Chia jam is a great addition here! Try my cherry chia jam
• Natural nuts – For a little extra protein and a whole lot of extra yummy, add some chopped up crunchy nuts. I love to add some almonds to chis cherry chia pudding.
• Maple syrup – A drizzle is the perfect topping for you who likes your chia pudding a a little sweeter.

STORAGE

Keep the chia pudding well covered or preferably in air tight containers. Store them in the fridge. Don’t add any add-ins or toppings until you are ready to serve. The chia pudding will keep longer and the toppings stay fresh and crispy. The chia pudding lasts for about 3-5 days in the fridge.

FOR MORE EASY AND HEALTHY CHIA PUDDINGS, CHECK OUT THIS RECIPES:

Peanut Butter Cup Chia Pudding

Cinnamon Roll Chia Pudding

Warm Chai Spiced Chia Pudding with Cinnamon Apples

Creamy Coconut and Banana Chia Pudding

Mango, Turmeric and Coconut Chia Pudding

Blueberry Chia Pudding

Chocolate, Banana and Hazelnut Chia Pudding

I would love to hear from you! 

Let me know what you think by leaving a comment, rating, and tagging me at @thedeliciousplate in your picture on Instagram.

Enjoy!