Ingredients
Scale
- 1 cup unsweetened almond milk
- 1/4 cup chia seeds
- 2 tablespoons maple syrup (or honey)
- 1 teaspoon alcohol-free vanilla extract
- 1 cup fresh or frozen cherries, pitted and halved
- Pinch of salt
- Fresh mint leaves for garnish (optional)
Instructions
- Step 1: In a medium bowl, combine the almond milk, chia seeds, maple syrup, alcohol-free vanilla extract, and a pinch of salt. Whisk together until well combined.
- Step 2: Let the mixture sit for about 10 minutes, then whisk again to prevent clumping of the chia seeds.
- Step 3: Cover the bowl with plastic wrap or a lid and refrigerate for at least 4 hours or overnight to allow the chia seeds to expand and thicken the pudding.
- Step 4: Once the pudding has thickened, give it a good stir. If it's too thick, you can add a little more almond milk to reach your desired consistency.
- Step 5: To serve, layer the chia pudding in bowls or glasses with the halved cherries on top. Garnish with fresh mint leaves if desired. Enjoy!
Notes
- For optimal freshness, store any leftover Cherry Chia Pudding in an airtight container in the refrigerator for up to 4 days.
- This pudding is best enjoyed cold, but if you prefer it warm, gently reheat it on low heat while stirring to maintain the creamy texture without cooking the chia seeds.
- Try serving the pudding in individual jars for a delightful presentation, and consider adding a dollop of yogurt or a sprinkle of granola for extra flavor and crunch.
- For a burst of flavor, use ripe, seasonal cherries if available, and feel free to experiment with other fruits like peaches or berries for variety!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American