Making chia pudding always feels like a cheat because it’s so easy, but I cheated even more and used a packet of hot chocolate for my “flavor base.” (“Flavor base” is not a thing.) Also these cherries were not something planned but a random occurrence, one that was just OH SO RIGHT.
WARNING: I gave up on measuring anything here so everything below is a rough estimate. WARNING: The pudding was just an excuse to eat these cherries.
- 1 packet of instant dark chocolate hot chocolate
- 1/4 cup of chia seeds
- 1 cup of almond milk vanilla flavor unsweetened
- 1/4 cup of dried sour cherries
- 2 table spoons of sugar
- 1 small pinch of saffron powder — I grind the strands with sugar to make the powder. It makes the spice last longer.
Toss/shake the seeds, hot chocolate mix, and almond milk in a sealed container then throw it in the fridge to chill. Once chilled a few hours, you can blend it a little, or not, it depends on how you like the seedy texture.
For the cherries: throw the cherries in a sauce pan with the sugar and a pinch of saffron. Add some liquid, I used some almond milk. Simmer until the cherries are softer and the sugar has turned into a glaze. Spoon over a serving of pudding and enjoy!