Black Forest Chia Pudding is a thick and creamy vegan pudding made with wholesome chia seeds, cocoa, fresh cherry compote, and topped with whipped coconut cream. An easy treat that can be enjoyed for breakfast, dessert, or any time in between!
Prep Time20 minutesmins
Chill8 hourshrs
Total Time8 hourshrs20 minutesmins
Course: Dessert
Cuisine: American
Keyword: Black Forest, Cherry, Chia Seed Pudding, Chocolate, Small Batch
In a small mixing bowl, add the cocoa powder, coconut milk, maple syrup, and vanilla. Stir to combine thoroughly.
1 and 1/2 tablespoons unsweetened cocoa powder, 1 cup unsweetened carton coconut milk, 2 tablespoons pure maple syrup, 1/2 teaspoon vanilla extract
Stir in the chia seeds. Cover and refrigerate the chia pudding at least 4 hours, overnight is ideal. Tip – You can control the consistency of the chia pudding by adding more or less milk. More milk for thinner pudding, less milk for thicker pudding.
5 tablespoons chia seeds
Cherry Compote
In a small saucepan, add the cherries, lemon juice, and maple syrup. Heat over medium-low heat until the cherries start to break up and their juices release. About 5 to 10 minutes.
1 cup fresh cherries, pitted and halved, 1 teaspoon lemon juice, 1 teaspoon pure maple syrup
Transfer the cherry compote to bowl, cover, and refrigerate until ready to assemble the oats. Note - You can add extra fresh cherry halves to the compote to give it more texture.
Assemble the Pudding
Portion equal amounts of the Chocolate Chia Seed Pudding into your serving glasses. Top with equal amounts of Cherry Compote, and finish with a dollop of whipped cream, chocolate shavings (optional), and a fresh cherry on top. Enjoy!
Notes
Chia Seeds – Black or white chia seeds will work for the pudding. I use black chia seeds because they are easier to find.
Maple Syrup – You can use any sweetener of choice.
Serving Size - The parfait glasses used in the photos are about 4 ounces. This recipe can easily be doubled.