Black Forest Cake Chia Seed Pudding

Black forest cake, also known as black forest gateau, was inspired by the German dessert Schwarzwälder Kirschtorte. Black forest cake is made with chocolate sponge cake layered with a thick cherry sauce, a cherry liqueur called kirsch, and whipped cream.

• plant-based milk - the liquid used to make the chia seed pudding and the chocolate ganache. I used coconut milk in this recipe.
• chia seeds - tiny little greyish seeds packed with omega-3s. Chia seeds are the base of this dessert. Here is my favorite brand to use.
• honey or maple syrup - either unrefined sweetener works in this recipe. I like to use maple syrup the best. Also, for a vegan-friendly recipe, make sure to use maple syrup.
• frozen cherries - frozen cherries are the base of the tart yet sweet cherry sauce for the pudding.
• chocolate chips - to be used for the chocolate ganache, plus I like to add some on top before serving. My favorite brand is Enjoy Life. They are soy and dairy-free.
• vanilla extract - to enhance the flavors of the chia seed pudding.

See the recipe card for quantities.

The first step to making Black Forest Cake Chia Seed Pudding is to make the chia seed pudding. Combine the chia seeds, non-dairy milk, maple syrup or honey, and vanilla extract in a small bowl and mix. Allow the mixture to rest for ten minutes, then stir once more. Cover and place in the refrigerator for a minimum of one hour.

Next, make the cherry sauce by bringing frozen cherries, chia seeds, and a splash of water to a low boil. Allow simmering for 5-10 minutes. Once the cherries have cooked down slightly, transfer the mixture to a blender and blend until smooth. If you have an immersion blender, that also works well.

Lastly, make the chocolate ganache by heating non-dairy milk and pouring it over chocolate chips. Once the chocolate chips have melted, stir until a thick sauce forms.

To assemble, place some chia seed pudding in a bowl. Top with the cherry sauce and chocolate ganache. Finish with fresh mint, fresh cherries, and chocolate chips.

Black Forest Cake Chia Seed Pudding, thankfully, does not require too many kitchen gadgets to make. To help make this recipe a breeze, here are some of my kitchen equipment suggestions:

• blender - Vitamix is the only blender I recommend and the one I use at home
• immersion blender - immersion blenders are also known as stick blenders. They are long and skinny and can be used to puree large pots of soup or, in this case, cherry sauce—no need to transfer it to a blender. An immersion blender is one of my favorite kitchen gadgets.
• measuring cups & spoons - two essential kitchen tools every cook needs. Here is a link to a measuring cup and measuring spoon set.

When stored in an airtight container in the fridge, chia seed pudding, cherry sauce, and the chocolate ganache will last for 3-5 days.

Unfortunately, this recipe can not be frozen.

• Strawberry Rhubarb Chia Seed Pudding
• Chocolate Chia Seed Pudding
• Pomegranate Orange Chia Seed Pudding