I guess I am late to the chia pudding party, but this chocolate-cherry combo is seriously delicious. It offers just the right amount of chocolatey richness to feel indulgent without the Calorie price-tag to match.
Until a couple of years, chia was not even on my food radar. Chia seeds existed in one form and one form only as a starter for chia pets. I was never the proud owner of a hedgehog or a homer sprouting a full head of green hair however I can still sing the chia pet jingle from their ad. (Clearly, their marketing campaign was very effective with children).
These days chia seeds have firmly been established as an edible, and a wonderful source of fiber, and healthy fats. A single tablespoon of chia provides 5g of fiber, which is about ⅙ of the daily recommendation.
Despite the nutrition benefits, I have never really loved them. They have a knack of wedging themselves into the tiniest of spaces, leaving me with a speckled grin and in desperate need of dental floss post-snack.
This all changed last weekend when I had chia pudding for the first time. The gritty textured disappeared into a cloud of creamy chocolate goodness. Believe me, you’ll want more of this recipe.
- 1 cup coconut milk
- 2 tbsp unsweetened cocoa powder
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- ¼ cup chia seeds
- 1 cup plain Greek yogurt
- 1 cup frozen cherries, de-pitted
- Whisk together the coconut milk, cocoa powder, maple syrup, and vanilla extract in a small-medium mixing bowl.
- Stir in the chia seeds and refrigerate for 1-2 hours until the chia pudding becomes stiff.
- While the chia pudding is setting, remove the cherries from the freezer, and allow them to defrost.
- Spoon alternating layers of chia pudding, plain yogurt, and cherries into 2 parfait glasses of 4 mini-cups.
Makes 2 large or 4 mini chia pudding parfaits.