Chia seeds are awesome! Chock full of nutrients such as manganese, magnesium, omega 3, calcium, fibre, protein and B vitamins! Chia pudding is fab way for getting healthy food in to your little ones, because everyone loves dessert, right? For some people though the texture is kinda gross and slimy and for some kids (and adults!) that can be a total deal-breaker.
In this chia pudding recipe though we’re going to blend the pud, so that slimy, frog-spawny yuck factor is banished forever! Personally I don’t mind the ‘slimy’ feel, but I really HATE seeds getting stuck in my teeth and that puts me off regular chia pud, so I’m glad I can avoid that easily with this method. The blending doesn’t effect the ‘gelling’ power of the chia seeds, so your pudding will still be thick. Did you know you can also get ‘milled chia seeds’ which are already finely ground and perfect for mixing in to recipes or using in chia jam instead of whole seeds.
This pudding recipe is naturally gluten free and we’re making it dairy free, soy free, sugar free and vegan too so everyone can enjoy it. I’ve gone for a classic chocolate-cherry combo for this recipe, but you can make chia pudding any flavour you like really by using different fruit and omitting the cocoa powder.
Instead of sugar you can use your favourite liquid natural sweetener, my fave is agave syrup, but you could also use date syrup, carob syrup, maple syrup or honey if you’re not vegan. You could also try one of those delicious flavoured syrups from Sweet Freedom (They’re often in Aldi).
For the plant-milk you can really use any you like, I like to use almond milk for this, but you could also use my Homemade Oat Milk or your favourite milk. (Using a fortified plant-milk will increase the calcium levels in this dessert too!)
I like to serve my puds with a squirt of vegan squirty-cream and shavings of dairy-free dark chocolate on top. I use little jars with lids, similar to these ones, if I’m storing them for later, the pudding should keep for 3+ days in the fridge. Technically this recipe makes 4 little jars of pudding, however it wouldn’t be a terrible thing if you just ate the whole lot yourself while hiding in the kitchen from your kids… I mean, it’s basically a health food, right?😉
Chocolate Cherry Chia Pudding (makes 4 small jars)
- 2 cups of plant-milk
- 1 cup of frozen cherries (fresh would be okay too, be sure to remove the stones though!)
- 1/2 cup chia seeds
- 1/4 cup- 1/2 cup liquid sweetener (depends on brand and how sweet you want it!)
- 1/3 cup cocoa powder
- Optional vegan squirty cream to serve
- Place all ingredients (apart from the squirty cream obv!) in to a blender and blend for about 45 seconds.
- Transfer pudding to little jars or bowls and refrigerate for 1-2 hours until nice and chilled, the dessert will be ‘puddingy’ already after blending, but it will firm up slightly further after a little rest in the fridge.
- Serve with optional squirty cream and choc shavings/sprinkles.
I hope you enjoy this pudding and also enjoy not getting seeds stuck in your teeth! Don’t forget to check out some of my other recipes while you’re here – if you check out the menu at the top you can filter by gluten free, dairy free, vegan, sugar free or meals like breakfast, snacks, dinner etc to help you find what you want!
As always, take care of yourselves out there and if you like what I do you can treat me to a coffee if you like ❤
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