Black Forest Chia Pudding

Why You’ll Love This Recipe

Black Forest chia pudding offers all the delicious flavors of the traditional Black Forest cake, but in a much healthier, plant-based form. The chia seeds create a creamy, custard-like texture that pairs beautifully with the richness of cocoa and the sweet-tartness of cherries. This no-bake dessert is incredibly easy to prepare, making it perfect for meal prepping or quick indulgences during the week. Whether you’re a fan of the iconic Black Forest cake or just looking for a new chia pudding recipe, this one is sure to become a favorite!

Ingredients

For the chia pudding:

• 1/2 cup chia seeds

• 1 1/2 cups almond milk (or any milk of your choice)

• 1 tablespoon maple syrup or honey (optional, for sweetness)

• 1 teaspoon vanilla extract

• 1 tablespoon unsweetened cocoa powder

• A pinch of salt

For the cherry topping:

• 1 cup fresh or frozen cherries, pitted and halved

• 1 tablespoon maple syrup or honey (optional)

• 1/2 teaspoon vanilla extract

For the whipped coconut cream:

• 1 can full-fat coconut milk (chilled overnight)

• 1-2 tablespoons maple syrup (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Make the chia pudding:

• In a medium-sized bowl, whisk together the almond milk, chia seeds, cocoa powder, maple syrup (if using), vanilla extract, and a pinch of salt.

• Stir well until the chia seeds are evenly distributed and the cocoa powder is fully dissolved.

• Cover the bowl and refrigerate for at least 4 hours or overnight, allowing the chia seeds to absorb the liquid and thicken into a creamy pudding consistency.

2. Prepare the cherry topping:

• While the chia pudding is setting, prepare the cherry topping. In a small saucepan, add the cherries, maple syrup (if using), and vanilla extract.

• Cook over medium heat for 5-7 minutes, stirring occasionally, until the cherries have softened and released their juices, creating a thickened syrup.

• Remove from heat and allow the cherry mixture to cool to room temperature.

3. Make the whipped coconut cream:

• Remove the chilled coconut milk from the refrigerator and carefully open the can. Scoop out the solidified coconut cream into a mixing bowl, leaving the liquid behind (you can discard or save the liquid for smoothies or cooking).

• Using a hand mixer or whisk, beat the coconut cream until it becomes fluffy and light. Add maple syrup to taste, and continue beating until smooth and whipped.

4. Assemble the Black Forest chia pudding:

• Once the chia pudding has set, divide it into serving glasses or bowls.

• Spoon a generous layer of the cherry topping over each portion of chia pudding.

• Top with a dollop of whipped coconut cream and a few extra cherries for garnish.

• Optionally, you can add some chocolate shavings or a drizzle of chocolate syrup for extra indulgence.

5. Serve:

• Serve immediately or refrigerate for a few hours before serving. This dessert can be made ahead and stored in the fridge for up to 3 days.

Servings and Timing

This recipe makes 2-4 servings, depending on portion size. The preparation time is approximately 10 minutes, with 4 hours of chilling time for the chia pudding. The cherry topping and whipped coconut cream can be prepared in about 15 minutes, so the total time is around 4 hours and 15 minutes, mostly for chilling.

Variations

• Add more layers: To make this even more like a Black Forest cake, add a layer of your favorite granola or crushed nuts between the chia pudding and cherries for added texture.

• Make it vegan: This recipe is already vegan-friendly, but you can make it even more indulgent with vegan chocolate chips or a drizzle of coconut caramel.

• Use frozen cherries: If fresh cherries are out of season, frozen cherries work just as well for the topping—just thaw and cook them as directed.

Storage/Reheating

Store any leftover Black Forest chia pudding in an airtight container in the refrigerator for up to 3 days. The chia pudding will stay fresh and delicious, but the whipped coconut cream is best served fresh. If you have leftover whipped cream, store it in the fridge and re-whip it before serving.

FAQs

Can I use a different type of milk?

Yes! You can substitute almond milk with any plant-based milk like coconut milk, oat milk, or cashew milk. If you prefer dairy milk, that will work too.

Can I make this without coconut cream?

Yes, if you don’t have coconut cream or prefer not to use it, you can substitute it with dairy whipped cream, cashew cream, or even a store-bought vegan whipped topping.

Can I use frozen cherries instead of fresh?

Yes, you can use frozen cherries. Just thaw them first and cook them as directed to release their juices and create the syrupy topping.

Can I prepare this dessert the night before?

Yes, the chia pudding and cherry topping can both be prepared the night before. Assemble the dessert the next day, adding the whipped coconut cream just before serving.

Can I sweeten the chia pudding with something other than maple syrup?

Yes! You can use agave syrup, honey, or any sweetener of your choice. You can also skip the sweetener if you prefer a less sweet dessert, as the cherries and coconut cream will add enough flavor.

Can I make this recipe without cocoa powder?

Yes, if you’d prefer a vanilla-flavored chia pudding, simply omit the cocoa powder and add a little extra vanilla extract for flavor.

How do I get the whipped coconut cream to be fluffy?

To get the coconut cream fluffy, make sure to refrigerate the can of coconut milk overnight so the cream solidifies. Only use the thick cream from the top of the can, leaving the liquid behind. Beat it until it becomes light and airy, and don’t forget to add sweetener to taste.

Can I add chocolate chips to the chia pudding?

Yes! You can fold some dairy-free or regular chocolate chips into the chia pudding for an extra chocolatey flavor, or sprinkle them on top along with the whipped coconut cream.

How can I make this more indulgent?

For a more indulgent version, drizzle some melted chocolate over the top, add some crushed cookies, or layer in a bit of whipped cream between the chia pudding and the cherry topping.

Conclusion

Black Forest chia pudding is the perfect fusion of indulgent dessert and healthy snack. With its creamy, chocolaty chia pudding base, sweetened cherry topping, and fluffy whipped coconut cream, it delivers all the flavors of the classic Black Forest cake in a lighter, dairy-free version. This easy-to-make dessert is great for meal prep, and it’s perfect for impressing guests, treating yourself, or sharing with family and friends. Whether you enjoy it as a breakfast, snack, or dessert, Black Forest chia pudding will quickly become a favorite.

Black Forest Chia Pudding

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Black Forest chia pudding is a healthy and indulgent twist on the classic Black Forest cake, featuring creamy chia pudding, sweetened cherries, and whipped coconut cream.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 5-7 minutes
• Total Time: 4 hours 15 minutes (mostly chilling)
• Yield: 2-4 servings
• Category: Dessert
• Method: No-bake
• Cuisine: Plant-based
• Diet: Vegan

Ingredients

1. For the chia pudding:
   1/2 cup chia seeds
   
   1 1/2 cups almond milk (or any milk of your choice)
   
   1 tablespoon maple syrup or honey (optional, for sweetness)
   
   1 teaspoon vanilla extract
   
   1 tablespoon unsweetened cocoa powder
   
   A pinch of salt
   
   For the cherry topping:
   1 cup fresh or frozen cherries, pitted and halved
   
   1 tablespoon maple syrup or honey (optional)
   
   1/2 teaspoon vanilla extract
   
   For the whipped coconut cream:
   1 can full-fat coconut milk (chilled overnight)
   
   1–2 tablespoons maple syrup (optional)

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Instructions

Make the chia pudding: In a medium-sized bowl, whisk together the almond milk, chia seeds, cocoa powder, maple syrup (if using), vanilla extract, and a pinch of salt. Stir well until the chia seeds are evenly distributed and the cocoa powder is fully dissolved. Cover and refrigerate for at least 4 hours or overnight to thicken into a creamy pudding.

1. Prepare the cherry topping: In a small saucepan, add the cherries, maple syrup (if using), and vanilla extract. Cook over medium heat for 5-7 minutes, stirring occasionally, until the cherries soften and release their juices, creating a thickened syrup. Remove from heat and let it cool to room temperature.
2. Make the whipped coconut cream: Open the chilled coconut milk and scoop out the solidified coconut cream into a mixing bowl, leaving the liquid behind. Beat the coconut cream with a hand mixer or whisk until fluffy. Add maple syrup to taste, and continue beating until smooth and whipped.
3. Assemble the Black Forest chia pudding: Once the chia pudding has set, divide it into serving glasses or bowls. Spoon a generous layer of the cherry topping over each portion, and top with a dollop of whipped coconut cream. Garnish with extra cherries and, if desired, chocolate shavings or chocolate syrup.
4. Serve: Serve immediately or refrigerate for a few hours before serving. This dessert can be made ahead and stored in the fridge for up to 3 days.

Notes

1. Variations: Add a layer of granola or crushed nuts for extra texture. You can also make this dessert even more indulgent with a drizzle of coconut caramel or vegan chocolate chips.
2. Frozen cherries: If fresh cherries aren’t available, use frozen cherries. Just thaw and cook them as directed.
3. Sweetener: You can substitute maple syrup with agave syrup, honey, or any sweetener of your choice.
4. Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The whipped coconut cream is best served fresh.

Nutrition

• Serving Size: 1 serving
• Calories: 250
• Sugar: 18g
• Sodium: 50mg
• Fat: 14g
• Saturated Fat: 12g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 31g
• Fiber: 8g
• Protein: 4g
• Cholesterol: 0mg