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Creamy Chocolate Cherry Chia Pudding

Kathleen R. Coffey
A creamy, fiber-rich, and antioxidant-packed pudding made with chia seeds, cocoa, and juicy cherries.
Perfect for a quick breakfast, healthy snack, or light dessert—ready with just a few ingredients and minimal prep.
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Prep Time 5 minutes
Cook Time 0 minutes
Chilling Time 4 hours
Total Time 4 hours 5 minutes
Course Breakfast, Dessert, Snack
Cuisine Healthy, No-Bake, Vegan
Servings 2

Equipment

  • 1 mixing bowl
  • 2 Small Jars or Serving Cups
  • 1 Whisk or Spoon
  • Refrigerator (for chilling)

Ingredients
  

  • 1 ⅓ cups coconut milk or preferred plant-based milk
  • 6 tablespoons chia seeds
  • ¼ cup cocoa powder
  • 2 tablespoons maple syrup adjust to taste
  • ¼ cup fresh cherries pitted and sliced
  • ¼ cup vegan whipped cream optional, for topping

Instructions
 

  • Combine the Base Ingredients: In a medium mixing bowl, pour in the coconut milk.
    Slowly sift in the cocoa powder to avoid lumps and whisk until the mixture is completely smooth.
    Add the maple syrup for natural sweetness and stir thoroughly, ensuring the chocolate flavor is well distributed.
    This creates the rich and creamy base that will absorb the chia seeds perfectly.
  • Add Chia Seeds and Blend Well: Gradually sprinkle the chia seeds into the chocolate mixture, whisking constantly to keep them from clumping together.
    Continue stirring for at least one to two minutes until the seeds are evenly suspended in the liquid.
    This step is crucial, as chia seeds thicken the pudding while providing fiber, plant-based protein, and healthy omega-3 fatty acids.
  • Divide into Serving Containers: Pour the mixture evenly into two small jars, bowls, or dessert cups.
    Using a spoon, scrape down the sides of the mixing bowl to capture every bit of the nutrient-packed blend.
    Cover each container tightly with a lid or plastic wrap to lock in freshness during the chilling process.
  • Refrigerate and Allow to Set: Transfer the containers to the refrigerator and let the pudding set for at least four hours, or preferably overnight, for the best texture.
    During this time, the chia seeds will swell and absorb the liquid, transforming the mixture into a rich, spoonable pudding with a smooth yet slightly textured consistency.
  • Add Fresh Cherry Topping: Once chilled, remove the pudding from the refrigerator and gently stir the surface to loosen it slightly.
    Top each serving with fresh, pitted, and sliced cherries, allowing their natural sweetness to complement the rich cocoa flavor.
    If desired, finish with a dollop of vegan whipped cream for an indulgent yet guilt-free touch.
  • Serve and Enjoy: Serve immediately for a chilled and refreshing treat.
    This pudding makes a great quick breakfast, a healthy midday snack, or a light dessert after dinner.
    For added texture, consider sprinkling cacao nibs or shredded coconut on top just before serving.

Notes

  • Use full-fat coconut milk for a richer, creamier texture.
  • Adjust maple syrup to taste depending on your sweetness preference.
  • Stir mixture well before chilling to prevent chia seeds from clumping.
  • Fresh cherries add the best flavor, but frozen ones work when thawed.
  • Chill overnight for a thicker, pudding-like consistency.
  • Vegan whipped cream adds indulgence but can be skipped for a lighter version.