Creamy vanilla bean and cherry raspberry smash chia seed pudding {paleo + vegan}

It is officially cherry season up here in the PNW, and I am in ripe, juicy, cherry heavennn. I apologize in advance if the next ten (maybe more?) recipes have cherries in them. I definitely foresee that as a legit possibility.

Starting out the cherry parade is this creamy vanilla bean and cherry raspberry smash chia seed pudding!

And I can’t wait for you to try them.

It feels like cherry season came a little bit early this year. They usually hit the market the beginning of June, but tend to be a bit wishful in their state of ripeness and flavor until at least the end of the month, sometimes even the beginning of July.

Myself, being the ardent cherry lover that I am, bought up the first decent looking bag of cherries I found on the shelf about a week ago – half expecting them to be a little lackluster in their sweetness and bite, but not caring because – CHERRIES!

Surprisingly, I was charmed and delighted by their perfection! These cherries were the archetype of what a cherry should be. Juicy and sweet, with just the right amount mouthwatering of bite. Never mind the $15 price tag that accompanied them.

So worth it. (Don’t tell my husband).

After eating my fair share, sitting out in the sun on our deck (talk about spring perfection), I set about finding ways to savor them a little bit more – tucking them into various recipe ideas where I knew their scrumptiousness would shine!

This chia pudding was the first thing I landed on.

The creamy vanilla bean studded base is layered with sliced cherries and tart, bright smashed raspberries for the perfect quick morning breakfast, mid day snack, or even dessert.

It’s pretty much got every good thing going for it.

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how to make chia seed pudding

Chia seed pudding is super easy homemade pudding made with a few simple ingredients that can be flavored in pretty much any way you can imagine thanks to the relatively non-existent taste of the chia seeds themselves 😉

In fact, the base really only consists of two essential ingredients:

1. Chia seeds (I love these from Chosen Foods! But you can find them at most grocery stores)
2. Some type of liquid – usually milk for a creamy consistency. I love using almond, cashew or coconut milk.

THAT’S IT!

Pretty cool, right?

Then comes the fun part where you get to pick whatever flavor or direction you wanna take your whole chia seed pudding experience. The possibilities are endlessssss.

And for as pretty as it is, it really could not be any easier to make! The two hardest parts about this recipe are waiting for the chia pudding to set, and pitting the cherries.

Also trying not to eat them all as you do 🙂 I decided to make a 50/50 deal with the bowl.

One for me, one for you, one for me, one for you…

Took a little longer but we both felt comfortable with the agreement.

Once the pudding has set – this usually requires at least a few hours, but overnight is best – and you’ve pitted the cherries, you’ll add some raspberries (either fresh or frozen that have been thawed), to a bowl and smash away with a fork until they’re nice and jammy.

And then layer away to chia seed pudding nirvana.

I told you it couldn’t be any easier!

The best part is you can make a few of these ahead of time and enjoy a decadent breakfast all week long with literally zero effort besides unscrewing the lid to a jar.

Major win!

Want more easy breakfast recipes? Check out these favorites!

• Maple cinnamon yogurt parfait with candied pecans and caramlized bananas {gluten free}
• Blended citrus juice with ginger and turmeric 

Did you make this recipe? I would love to know how it turned out for you! when you rate my recipes and leave feedback it helps me continue to improve. you can leave me a comment below, or snap a picture and post it to instagram with the tag @nyssaskitchen or hashtag #nyssaskitchen! xo

Creamy vanilla bean and cherry raspberry smash chia seed pudding {paleo + vegan}

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• Author: Nyssa Tanner
• Total Time: 15 minutes
• Yield: 4 servings 1x

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Description

Creamy vanilla bean and cherry raspberry smash chia seed pudding is super easy to make, and perfect for an on the go breakfast, snack or even dessert!

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Ingredients

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FOR CHIA PUDDING

• 6 tbsp chia seeds 
• 2 cups unsweetened almond milk (if using sweetened, reduce the amount of maple syrup used)
• 1 vanilla bean, scraped (optional)
• 1/2 tsp vanilla (more if not using vanilla bean)
• 3 tbsp maple syrup (or less – to taste)
• pinch of sea salt 

FOR LAYERS

• 1 cup frozen raspberries, defrosted (or fresh)
• 1/2 tsp lemon juice 
• 1 1/4 cups red cherries, pitted and cut in half 

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Instructions

For chia pudding

• If using, scrape contents of vanilla bean into a large bowl.
• Add about 1/4 cup almond milk and mix together using a fork or the back of a spoon, until the vanilla beans are fully incorporated.
• Whisk in the rest of the almond milk, vanilla extract, maple syrup and sea salt.
• Taste for sweetness and adjust if necessary.
• Whisk in chia seeds and move bowl to the refrigerator, for at least 4 hours, ideally overnight.

for layers and assembly

• Pit cherries and slice in half, leaving a few whole to top the pudding if desired.
• Set aside a few raspberries to top puddings as well.
• Smash raspberries with lemon juice using a fork until nice and jammy.
• Layer pudding, cherries, and raspberries in a small 8 oz jar or container.
• Top with extra berries and cherries and serve or store in the refrigerator until ready to eat!

• Prep Time: 15 min