Cherry Garcia Chia Seed Pudding

This dairy free, egg free, gluten free, grain free little bowl of sweetness is my new favorite thing for breakfast. Though it is free of the many things it is a basic palette not devoid of possibilities. This mornings creation is made with dried cherries and cocoa nibs and crispy almonds. 

The Basic Recipe:

In a blender add the following and blend until the dried fruit is fully incorporated.
1 can of organic coconut milk (full fat)
1/4-1/3 c. any dried fruit
2 t vanilla extract 

Pour into a glass jar, I used an 1 quart mason jar and add 4-5 T chia seeds. Let this concoction sit in the refrigerator over night or for four hours so the chia seeds have a chance to gel. You can also grind the chia seeds in a coffee mill prior to adding them and it will allow your body to absorb more of the nutrients found in them.

Cherry Garcia Chia Seed Pudding:

1 can organic coconut milk (full fat)
15 dried cherries
2t vanilla extract
1 t almond extract

Set aside in the fridge over night. Stir and top with cocoa nibs, and crispy almonds (Almonds soaked in salty water overnight and roasted in a 200 degree oven until crispy)


I found that the sweetness from the dried cherries is enough for me but if you like it sweeter you can simply add a sweetener like vanilla stevia, agave hector, raw wild honey, organic coconut sugar or just add a little bit more of your dried fruit when you are blending it.

Cherry Garcia is my favorite flavor presently but why not try some of the following:

Vanilla Bean Chia Seed Pudding

1 can of coconut milk
1/3 c agave nectar
1 vanilla bean ground in your coffee mill
1 t vanilla extract

top with your favorite fruit and nuts

Rum Raisin Chia Seed Pudding

1 can of coconut milk
1/3 c raisins
1 t vanilla extract
1 t organic rum extract

Top with more raisins and fresh banana and a sprinkling of coconut crystals (Mix 2 cups of desiccated coconut with 1/2 cup maple syrup then slowly bake in a 200 degree oven until crispy.)

ENJOY!!!