Cherry Chia Pudding
on Jan 11, 2016, Updated Jun 27, 2023
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The seeds in this cherry chia pudding soak overnight in almond milk, honey and vanilla extract. In the morning, top them with fruit, nuts and toasted coconut flakes.
On Saturday I over-kaled my smoothie.
My brother was hanging out at our place, and I was extolling the virtues of a liquid breakfast.
As I listed off my healthy eating stats, I got carried away.
The moment I lifted off the lid of the blender the strong smell of kale hit me in the face.
I almost had to hold my nose to drink it down, but I did manage to polish off a tall glass.
Even though I still love my smoothies, I thought I should try something new.
I’ve been mixing in a tablespoon of chia seeds in them for the past few months, so I went full-on chia making a bowl of cherry chia pudding.
The seeds soaked in almond milk, honey and vanilla extract overnight.
In the morning I topped my bowl with cherries, kiwi, almonds and toasted coconut.
Cherry Chia Pudding
Ingredients
- 1/2 cup fresh or frozen cherries thawed if frozen plus more for serving
- 1 cup almond milk
- 1 teaspoon honey
- 1/4 teaspoon vanilla extract
- 1/3 cup chia seeds
- Sliced kiwi chopped almonds and toasted coconut flakes for serving
Instructions
- Combine the cherries, milk, honey and vanilla extract in a blender and mix until smooth. Pour over the chia seeds and whisk together. Let the mixture sit for 5 minutes before whisking again.
- Transfer to the refrigerator and allow the chia seeds to absorb the liquid overnight.
- Top with cherries, kiwi, chopped almonds and coconut flakes before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
