Jul 14, 2013

Chocolate Cherry Chia Pudding

It’s cherry season! And I think I’m addicted to chia pudding. Is that a bad thing? It’s not like I love the chia flavor because there is none. It’s the consistency of those magical seeds that create the most wonderful, healthy puddings that I adore. It’s also knowing how much nutrition is in those little powerhouses that makes me want to eat more and more of them! See my post on Happy Blueberry Chia Pudding for a list of the amazing nutrient profile of chia seeds.

Chocolate and black cherries are one of my favorite combinations. And the flavor in this pudding reminds me of a slice of Black Forest cake. The chocolate fusing perfectly with the cherries and a hint of vanilla. Divine.



  • 2 cups unsweetened soy milk
  • 2 cups fresh or frozen organic black cherries
  • 6 medjool dates, pits removed
  • 3 TBS non-alkalized cocoa powder
  • 1 tsp pure vanilla extract
  • ½ cup chia seeds


  1. Place all ingredients except chia seeds into a blender and blend until smooth.
  2. Pour into a mixing bowl and stir in the seeds.
  3. Mix well.
  4. Let set for about 15 minutes and stir again.
  5. Repeat step 4 three more times.
  6. Refrigerate in whatever serving containers you will be using.
Makes six ½ cup ramekans of pudding. Enjoy!

Healthy trails,

7 responses to “Chocolate Cherry Chia Pudding”

  1. Helen, how much cocoa powder did you add to this recipe to achieve your black foresty flavor?

  2. Helyn says:

    Oops!!! Sorry, Shannon. Missing ingredient… thanks for spotting that. Fixed now! It's 3 tablespoons.

  3. Helyn, You have me hooked! Here is my variation on your lovely chia puddings to make it an over the top super powered delight:

    1 1/2 cup water
    1 cup aloe juice (or coconut water)
    1/2 cup raw nuts (almonds or cashews are best)

    Place all ingredients into a blender. Blend on highest speed for 3 minutes. Strain or squeeze through a nut milk bag (if you do not have one, that is fine. Buy knee high pantyhose and use that – inexpensive and perfectly does the job!). Reserve larger nut pieces for making nut cheese or as a crumble topping on a chopped fruit snack.

    Return liquid into blender and add:

    6 medjool dates with pits removed
    3 Tbsp Organic Cacao powder
    1 Tbsp Spirulina Powder
    1/2 cup goji berries

    Blend for 1/2 minute. Stir in 1/2 cup chia seeds and mix with a spoon.
    Pour into desert size ball jars (half pint or pint sized) to fill to 3/4 of container. Cover and let set for approx. 15 minutes. Then pick up jars and give a quick swirl. Repeat several times in 10-15 minute increments. Refrigerate until ready for use.

    This variation is delicious, has a hint of "black forest cake" flavor and the added nutrients from the home made nut milk, aloe or coconut, spirulina and goji.

    Delicious and superfood powerful!

  4. Helyn says:

    WOW Kytka! This is amazing!!! I am so happy that you are making these puddings. Thank you for the wonderful recipe. I am going to try it! ♥

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  6. It is thanks to YOUR inspiration and this wonderful blog. Can't wait to see your cookbook (and if you need any help with that, you know that book promotions are what I do!) 😉

  7. Helyn says:

    Actually, Kytka, I did not know that was what you do! Cool! I will PM you on Facebook :))

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