Chocolate Cherry Black Forest Chia Pudding (Vegan)
A thick and creamy Chocolate Cherry Black Forest Chia Pudding that tastes like dessert for breakfast. Naturally high in protein and fibre, these pots are a great meal prep breakfast with homemade cherry compote.
If you love all things chocolate and cherry, then you are going to love these chia pudding pots. They are naturally bursting with fibre and protein thanks to the lovely chia seeds which thicken overnight to turn into a really creamy pudding consistency. Layer up with some coconut yoghurt (our “cream”) and a homemade cherry compote and finish with a dark chocolate shell. I love making these ahead of time so you have breakfast ready to go for a few days and everyone will love them.
Why will I love these?
These pots are so good:
- Individually portioned breakfast pots
- Ideal for meal prep
- Really chocolatey and rich
- With a fruity homemade cherry compote
- Great for seasonal cherries or you can use frozen fruit
- Chocolate and cherry are an ideal combination
- Everyone will love the pots
- Tastes like dessert for breakfast
- Chia seeds are a powerhouse of nutrition
- High in fibre and protein
- The base is made with 3 ingredients
- Takes about 10 minutes to make
- Make a bigger batch to last the week or feed more people
- With coconut yoghurt aka the cream part
- Great for gut health
- Fermented yoghurt and chia seeds
- Naturally dairy-free, egg-free and vegan
- Gluten-free and nut-free
- Ideal for meal prep
If you already love the sound of this chia pudding, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card and see my favourite and recommended products in the “shop the recipe” section.
For the chia pudding:
- Thick coconut yoghurt: this makes the mixture so thick and creamy. I use organic Cocos yoghurt – you want one that is Greek-style and unsweetened.
- Chocolate Biomel: this is the chocolate protein shake which has 20g protein and 7g fibre per bottle and is like a thick chocolate milkshake. If you don’t this, you can use another vegan chocolate milk.
- Chia seeds: these make it so thick and creamy.
And for the compote:
- Cherries: I use frozen ones for ease and fresh cherries for on top.
- Maple syrup: this allows the mix to turn sticky in the saucepan.
For the jars:
- Dark chocolate: use your favourite chocolate – I like at least 80% so that it is still packed with antioxidants.
- Coconut oil: to allow the chocolate to set. This is not essential and you can skip it if you prefer.
- Desiccated coconut: for some texture on top.
Are these gluten-free and nut-free?
These are naturally gluten-free and nut-free (check your chocolate).
How do I make them?
These are ready in a few steps:
- Combine the chia pudding ingredients: and whisk until smooth.
- Leave the chia pudding overnight to thicken: or for at least 4-6 hours.
- Warm the cherries: to make the compote.
- When ready to serve, spoon the chia pudding into jars: and top with the compote and yoghurt.
- Pour over the melted chocolate: and decorate with coconut and a fresh cherry.
How long will they last?
These will keep for 2-3 days in the fridge covered well.
What other recipes can I try?
For more breakfast ideas:
- Strawberry Matcha Quick Soak Overnight Oats
- Raspberry and Plum Baked Oats
- Mango Matcha Chia Pudding
- Carrot Cake (Not) Overnight Oats with Sticky Dates
- Mango and Pineapple Chia Pudding
Chocolate Cherry Black Forest Chia Pudding (Vegan)
A thick and creamy Chocolate Cherry Black Forest Chia Pudding that tastes like dessert for breakfast. Naturally high in protein and fibre, these pots are a great meal prep breakfast with homemade cherry compote.
Ingredients
For the Chia Pudding:
- 120g thick coconut yoghurt
- 330ml Biomel Chocolate Protein Shake
- 4 tbsp chia seeds
For the Cherry Compote:
- 180g frozen (or fresh) cherries, de-stoned weight
- 1 tbsp maple syrup
- 1 tbsp water
To Serve:
- 4 tbsp thick coconut yoghurt
- 30g dark chocolate
- 1 tsp coconut oil
- 1 tbsp desiccated coconut
- A few fresh cherries
Instructions
- Start with the chia pudding. Add the ingredients to a sealable bowl and whisk until smooth. Cover and leave overnight in the fridge (you can whisk the pudding again an hour later to make it even creamier). If needed in the morning, add a splash of milk to thin it out.
- For the cherry compote, add the cherries, maple syrup and water to a pan and allow to simmer with a lid on for 8-10 minutes until thickened and juicy. Remove from the heat and once cool, store in a sealed container in the fridge for 2-3 days.
- When ready to serve, melt the chocolate and coconut oil together.
- Divide the chia pudding between two jars, top with the cherry compote and then some coconut yoghurt. Pour over the melted chocolate, add on the coconut and fresh cherries and then allow the chocolate to set, if you like, or enjoy straight away.
- Cover and keep tightly sealed for 2-3 days in the fridge.
Shop the recipe
Stay in touch
I look forward to hearing what you think of this Chocolate Cherry Black Forest Chia Pudding so please let me know in the comments below and leave a star review above. If you do make these, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest so please say hello!
With chia love x
p.s. this recipe was first made with Biomel who I love and all opinions are my own. This blog post is not sponsored.
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