In a medium-sized airtight container, whisk together the coconut milk, chia seeds, maple syrup, cacao powder, and cacao nibs (if using) until all of the chia seeds are free-floating within the liquid and there are no lumps. Refrigerate for at least 8 hours or overnight. Whisk thoroughly after refrigerating.
For the Cherry Chia Jam
In a high-powered blender or food processor, combine the fresh cherries and maple syrup. Blend on high for 1 to 2 minutes or until completely smooth. Pour into an airtight container and whisk in the chia seeds. Cover and refrigerate overnight.
To Assemble your choc cherry chia pudding:
In 4 small jars or glasses, layer the chia pudding and cherry jam, one after the other.
Garnish with fresh cherries and cacao nibs.
This recipe is by Jo Feehan from My second helping. To see more of Jo’s recipes, click here.
