This is a Sponsored post written by me on behalf of Silk. All opinions are 100% mine.
We are a mostly dairy free household. We do have some dairy based products, but when it comes to milk, almond milk is our go-to choice. We have been drinking Silk® Almond Milk for a while now since it doesn't contain carrageenan and it's Non-GMO Project Verified.
The taste is a bit different than almond milk, understandably, so it took me a bit to get used to. I like that it only has 35 calories per serving, so I wanted to try using it in a dessert with no processed sugar.
Zoë loves chia seeds in kombucha, and I have been seeing recipes for chia pudding everywhere. Since cherries are in season right now, we decided to make a chia pudding using fresh cherries and the Almond Coconut Milk.
It's easy to make and only uses 3 ingredients. If you like your desserts a bit sweeter, you can add some local raw honey, but we like to enjoy the natural sweetness of the cherries. They balance well with the Almond Coconut Milk Blend.
Dairy Free Cherry Chia Pudding Recipe
- 2 cups Unsweetened Silk® Almond Coconut Milk Blend
- 4 cups pitted cherries
- 3/4 cups chia seeds
- Pit all of your cherries, then put 2 cups of them into your high powered blender.
- Add the Silk® Almond Coconut Milk blend and blend until smooth.
- Chop up the remaining 2 cups of cherries, and place into a mixing bowl with the chia seeds.
- Pour the cherry milk puree into the mixing bowl and whisk until combined.
- Refrigerate for about 30 minutes, or until the chia seeds have expanded and started to gel. Your pudding will look a little bit like tapioca pudding.
- The Dairy Free Cherry Chia Pudding should keep for about a week in a sealed container in the refrigerator.