Discovering Chia Seeds about 2 years ago was a highlight in my food experiences. My daughter loves it, my husband loves it and I am obsessed with it. It's packed with protein and can be used in a wide variety of recipes for an added kick or as a main ingredient.
This recipe is quite decadent and yet clean, grain free, dairy free, kosher AND kosher for Passover. A superb blend of tart cherry and coconut creaminess. After sharing this with some ladies in the office, I knew I had a hit. Enjoy!
Black Cherry Chia Pudding
1 Bag Frozen Cherries
1 Can Canned Full Fat Coconut Milk
1 Teaspoon Vanilla
Pinch of sea salt
3 Dates, Chopped
1 Tablespoon Coconut Oil
4 Tablespoon Chia Seeds
3/4 Cup Fresh Fruit Topping – strawberries dice, blueberries, a cutie orange, whatever you like
3 Heaping Tablespoon Coconut Flakes (try the bulk foods section!)
3 Tablespoon Dried Cherries, or other dried fruit (try the bulk foods section!)
3 Heaping Tablespoon of Almonds or nuts of your choice (try the bulk foods section!)
Food Processor or Blender
Small Sauté Pan
3 - 16 oz. Mason Jars or other similar size containers
In a small sauté pan, heat coconut oil with the dates until the oil is completed melted and hot. Remove and set aside.
In a food processor, combine coconut milk, frozen cherries, vanilla, salt and dates with coconut oil. Blend until mostly smooth. Pour into a bowl and add the Chia seeds. Whisk well. This mixture is going to take 20-30 minutes to turn into a pudding. You will want to leave it out and whisk it every 5 minutes until is turns into a pudding consistency.
Split the pudding evenly between the three mason jars. Add your fresh fruit on top of the pudding. Doing this will stop your other toppings from becoming soggy. Then add the almonds, coconut flakes and cherries. Cover and store in the fridge for up to 5 days.