Don’t let dinner hog all the credit; dessert can be healthy, too. Chia seeds are among the richest plant-based sources of omega-3 fatty acids, with more per serving than salmon. When mixed with liquid, the fiber-packed seeds resemble tapioca pudding, but with many more nutritional benefits, including boosting energy, aiding digestion and stabilizing blood sugar. Toss sweet cherries into the mix, which not only add flavor, but also antioxidants, vitamin C, potassium and fiber.
Active time: 25 minutes
Total time: 3.5 hours
For the pudding:
2 1/2 cups unsweetened almond milk
1/2 cup bing cherries, pitted and halved
1/2 teaspoon ground cardamom
1 teaspoon SweetLeaf Stevia
1 teaspoon vanilla extract
1/2 cup chia seeds
For the cashew cream:
1/4 cup of cashews
1/4 cup bing cherries, pitted and halved
2 tablespoons cold water
1/4 teaspoon vanilla extract
1/8 teaspoon SweetLeaf Stevia
- Blend milk, cherries, cardamom, Stevia and vanilla together in a blender on high until smooth. Pour the cherry mixture over chia seeds and whisk thoroughly. Let rest for 5 minutes then stir again. After 10 minutes, stir again. Cover and refrigerate at least 3 hours or overnight.
- Soak the cashews in water and also refrigerate for at least 3 hours or overnight.
- To make the cream, blend the cherries in a blender until you have a smooth puree. Drain and rinse the soaked cashews and add to the blender along with cold water. Blend until the cashews are liquefied, and have a smooth texture. Add vanilla and Stevia and blend until well combined.
- Before serving, give the pudding a good stir and divide into 4 cups; top with cream and more cherries.