Part of the fun of this experiment that is #VeganApril, is trying things I may not have otherwise, and finding new, and healthy, additions to my recipe catalog. One such addition was this recipe for a Peanut Butter and Jelly Chia Seet Pudding from Minimalist Baker.
It was amazing. As soon as I tried it, I begin to think of different interpretations, which led to this Cherry Almond variety. Cherries and almonds are a natural pair, so I knew it would “work”, and the toasted almonds on top gave a nice crunch and change in texture. I had my first this morning, and am excited for a week’s worth of breakfasts that taste like dessert.
- 1 cup (140 g) Frozen Cherries, thawed and chopped, with juice
- 1 Tbsp (12 g) Chia Seeds
- 1 cup (240 ml) Unsweetened Plain Almond Milk
- 1/2 cup (120 ml) Light Coconut Milk
- optional: 1 tsp Almond Extract
- 1-2 Tbsp (15-30 ml) Maple Syrup (to taste)
- 3 Tbsp (48 g) Natural Salted Almond Butter (creamy or crunchy)
- 1/3 cup (63 g) Chia Seeds
- Toasted Sliced Almonds for Topping (I used Trader Joe’s Dry Roasted Honey Sliced Almonds)
- Warm cherries and juice in a small saucepan over medium-high heat until bubbling. Then lower heat to medium and cook for 2 minutes – stirring occasionally. Remove from heat and add chia seeds. Stir to combine.
- Divide the compote between 3 to 5 serving dishes, and set in the refrigerator to chill.
- In the meantime, whisk together almond milk, coconut milk, almond butter, maple syrup, and almond extract, if using. Taste and adjust flavors as needed, adding more maple syrup for sweetness, or almond butter for saltiness.
- Add chia seeds and whisk to combine, and let set in fridge.
- Wait 10 minutes for the chia compote to cool. Then remove the chia pudding and compote from the refrigerator. Give the chia pudding a stir to redistribute the chia seeds, then divide between the three serving dishes right on top of the compote.
- Cover well and set in the refrigerator to chill for at least 1-2 hours (preferably overnight), or until chilled through and pudding-like in consistency.
- To serve, top with almond slices. Will keep covered in the refrigerator for 3-4 days.