Black forest chia pudding. Yep, you read that right. I told you before, dreams do come true.
I’m a little late to the chia seed pudding bandwagon, I know. But I’ve been experimenting with chia seeds a lot more lately and I think it is safe to say I’m now obsessed. This chia pudding recipe is by far my favourite. It is super simple, requiring just 7 basic ingredients and only 15 minutes prep time (plus chilling).
Rich in Omega 3 and 6 fatty acids, fiber, protein, and calcium, this black forest gateaux inspired chia pudding makes for a tasty breakfast, snack, or dessert! This recipe will keep up to 4 days in the fridge, so it’s great for meal prep.
If you’ve tried chia pudding before and you’re not a fan of the texture, simply pop the mixture into a blender and blend until smooth. The resulting pudding the next day will be thick and smooth.
Black forest chia pudding
For the pudding
- 1 tsp brown sugar
- 2 tbsp chia seeds
- 4 tbsp dairy free milk
For the cherry sauce
- 1 handful fresh cherries
- 1 tbsp sugar
- 1 tbsp water
For the crunchy base
- 3 rich tea biscuits
For the pudding
- To a mixing bowl add dairy free milk of your choice, chia seeds, and sugar. Stir to combine.
- Cover the mixture and refrigerate overnight or for at least 4 hours. The chia pudding should be thick and creamy. If it is not, add more chia seeds, stir, and refrigerate for until it thickens up.
For the cherry compote
- Place all the ingredients into a small saucepan and set over medium heat. Cook, stirring gently, until the mixture comes to a low boil. Continue to stir and boil for 1 minute. Remove from heat and let it cool completely.
- Crush the rich tea biscuits and place at the bottom of a small jar or glass and press firmly.
- Scoop the chia pudding on top of the biscuit base, then pour the cherry compote on top. Serve immediately (you can refrigerate it once assembled but please note that the biscuit base will eventually go soggy).