Cherry and Cacao Chia Pudding

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It feels like a bit of a cop out to post a chia pudding for my first recipe as they’re so easy to make but after having it for breakfast this morning, I knew I had to share it. With chia pudding, not only do you get all of the brilliant benefits of Omega 3, protein, iron and antioxidants, but you also get the smug sense of satisfaction that comes with preparing meals in advance. I had it for breakfast, but it could really be enjoyed any time.

There’s something very decadent about cherries, isn’t there? It could be because they’re slightly pricier than other fruit (although I got a great deal on mine from my local grocer), but I think it’s mainly because their flavour is so subtle and rich.They go so bloody well with cacao too. The fact that they’re also chock-full of health benefits is just an added bonus.

Cherry and Cacao Chia Pudding with Cacao Nibs and Coconut

Ingredients 

1 cup of fresh cherries (1/2 for blending, 1/2 for chopping. Obviously remove the stones.)
1/2 cup of chia seeds
1 cup of hazelnut milk (it’s amazing with the cacao, but any dairy-alternative would work)
1 tbsp of cacao powder
1 tsp of raw cacao nibs
1 tsp of desiccated coconut

Method

In a blender, mix together half of the cherries, the hazelnut milk and the cacao powder until nice and smooth. In a jar/some sort of appropriate vessel with a lid, add the chia seeds and pour the chocolatey cherry milk on top. Close the lid, and shake it like a polaroid picture. Pop it in the fridge and leave it for at least 3 hours. Overnight works too.

When you’re ready to eat the damn thing, open the jar (it should smell amazing in there) and decant the contents into a bowl (because so it’s easier to eat. You can keep it in the jar to save on washing up if you like). Fold in the lovely chopped cherries, and sprinkle the cacao nibs and coconut on top for texture and prettiness. Eat and enjoy!

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