Vegan Cherry and Almond Chia Pudding
This Vegan Cherry and Almond Chia Pudding tastes like a Bakewell tart but is best enjoyed for breakfast. find out how to make it below.
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Pudding for breakfast
The best way to describe this dish is pudding, but for breakfast. It’s a creamy pot of goodness that tastes like a cherry Bakewell thanks to the frozen cherries and almond butter. There’s even ground almonds in the chia pudding and flake almonds on top!
It’s a treat for the taste buds and a great way to start the day.
What is chia pudding?
You might be wondering what on earth is chia pudding?! And why would you eat it for breakfast?
It’s a creamy dish that has a pudding like texture thanks to the chia seeds that swell overnight when mixed with liquid. In this recipe they are mixed with almond milk for a lovely smooth almost jelly like texture.
Without any other ingredients added, chia pudding would taste quite earthy. But, with the banana, dates and ground almonds added it gets a nutty flavour with a hint of banana and caramel.
What is a Bakewell tart?
I’ve referred to this dish tasking like a Bakewell tart but for those of you not in the UK you might not know what this is.
A traditional Bakewell tart is a shortcrust pastry tart filled with cherry jam, frangipane and topped with flaked almonds. whenever I have anything that combines cherry and almond I automatically think of the Bakewell tart. It’s sweet and nutty and delicious! Just like this Cherry and Almond Chia Pudding
How to make Vegan Cherry and Almond Chia Pudding
If you are familar with the concept of overnight oats then you are already halfway to understanding how to make chia pudding.
All you need to do is combine your chia seeds with a liquid, stir it together and leave overnight. But to make our chia pudding super creamy we don’t just add milk, we make a smoothie of banana, dates and almond milk first. We then add this to the chia seeds and mix well. If we just used milk the pudding would be too thin. The banana makes it thicker and more unctuous. The dates are there to add sweetness.
The “Bakewell” flavours come from the toppings. In the morning you can top it with any fruit, nuts and seeds. But, in this case we’ve topped ours with frozen cherries, toasted almonds and almond butter.
I like to create layers when I spoon it into my jar but it’s not necessary.
Simple right?
The recipe
Vegan Cherry and Almond Chia Pudding
Ingredients
- 1 bananas
- 2 medjool dates pitted
- 120 ml almond milk
- 40 grams ground almonds
- 1 tbsp chia seeds
- 2 tbsp almond butter
- 150 g cherries frozen or fresh
- 2 tbsp flaked almonds
Instructions
- Add the banana the dates, ground almonds and almond milk into a food processor and and blitz until smooth.
- Add the chia seeds and mix well, ensuring all of the chia seeds are covered in the banana mix.
- Spoon the banana, date and chia seed pudding into two bowls or glasses and leave for at least 1 hour or overnight.
- Before serving, spoon the almond butter into the bottom of your jar or bowl, top with the chia pudding followed by the cherries and flaked almonds.
Nutrition
How long does chia pudding keep?
Without the toppings, chia pudding will keep in the fridge for up to 5 days. This makes it perfect for anyone who likes to meal prep. Simply whip up a batch on a Sunday and enjoy Monday – Friday. Just add your toppings before you tuck in.
More simple breakfast recipes
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