I couldn’t wait for the cherry season to finally experiment with an idea that had come to my mind weeks ago for my chia pudding for breakfast. This spring fruit is the star of one of the most renowned desserts in German pastry known as Black Forest Cake. It seemed very pretentious to try to emulate such a delicious, rich, and full-bodied dessert and then transform it into a fit dessert to enjoy for breakfast or a snack, yet in my mind it was quite feasible! So, it was enough for me to spot the first cherries at the fruit and vegetable market a few mornings ago to dive headfirst into this preparation, which I must say surpassed even my most optimistic expectations! I feel I can quite confidently state that it is among the most exquisite I’ve ever created! Like the Black Forest Cake, indeed, even here my fit dessert reveals inside a heart made of soft layers enriched with macerated cherries, ricotta cream, and mousse with chia seeds and cocoa. All covered by a cascade of dark chocolate curls topped with whole cherries, an essential final touch to complete this symphony of flavors. But the great thing is that this filling and satisfying dessert is especially super healthy and low-calorie since cherries are known to have a low glycemic index, making them suitable for anyone following particular dietary regimes. They also have an anti-inflammatory, antioxidant action and, being predominantly composed of water, are hydrating and diuretic. With these quantities you will obtain two delicious cups that are prepared without cooking, and without eggs! Try them because you will be captivated by their endless goodness!
If you like to vary and are mindful of what you eat from the first meal of the day, also try these fantastic alternatives:
- Difficulty: Very Easy
- Cost: Medium
- Rest time: 3 Hours
- Preparation time: 15 Minutes
- Portions: 2 jars
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: Spring
Ingredients
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- 2 cocoa biscuits
- 5 oz plant-based milk (oat and cocoa)
- 1.75 oz cherries (already pitted)
- 2.5 tbsp chia seeds
- 2.5 tbsp unsweetened cocoa powder
- 2 tsp vanilla extract
- 1.75 oz cherries (already pitted)
- 1 tbsp agave syrup
- 1.75 oz ricotta
- 1.75 oz plain natural yogurt
- 6 cherries
- 0.35 oz 85% dark chocolate
Tools
- 1 Bowl
- 1 Spoon
- 1 Blender
- 2 Jars
Steps
Start by macerating the cherries that have been previously pitted with agave syrup or honey if you prefer. Stir and let sit for 15′ in the fridge.
In the meantime, take care of the mousse: in the beaker of a blender combine the pitted cherries and chia seeds.
Add the unsweetened cocoa and vanilla extract.
Complete by pouring in the plant-based milk, in my case oat and cocoa, gradually and blend in stages.
You should obtain a smooth and homogeneous consistency very similar to a mousse. Set aside.
Crumble coarsely at the base of two medium jars the cocoa cookies, one for each jar.
Create a second layer by covering with a couple of tablespoons of the ricotta and yogurt cream previously mixed, and flavor with 1 tablespoon of macerated cherries and some of the maceration juice.
Create a third layer with a generous portion of mousse and cover with a final layer of more ricotta and yogurt cream.
Garnish with 2-3 whole cherries and more maceration juice. Put in the fridge to rest for at least 3 hours or even overnight.
After this time, finally complete with dark chocolate shavings.
Your dessert is served!
And voilà…the black forest chia pudding is ready to be enjoyed!
Bon Appétit from La Cucina di FeFè!
Storage
👉You can store the black forest chia pudding in the fridge for about 3 days inside glass jars with a lid. However, I recommend adding the shredded chocolate only at the time of serving, to enjoy this dessert at its best.
Tips, notes, variations, and suggestions
🟣*Always use ripe, soft, and juicy cherries. Great choices are Etna Mastrantonio cherries, originally from the Sicilian area, with a bright red color and medium-large size: the bite is crunchy, with a very firm flesh, sweet but not cloying. Also very suitable are the Ferrovia cherries, typical of Puglia, with a crunchy flesh and a sweet, juicy flavor.
🟣 **Soaking chia seeds is always mandatory, and it must be at least 30′, because they have a high absorption capacity for liquids. If ingested without prior soaking, they could cause dehydration as they would absorb water directly from our body; not only that, soaking makes them easier to digest, also increasing the availability of their nutrients. In fact, since chia seeds are rich in fiber, protein, omega-3 fatty acids, and antioxidants, soaking can help release these nutrients, making them more easily absorbable by the body.
🟣 In alternative to oat and cocoa milk, you can use any other plant-based milk you like. I usually use spelt milk or soy milk. There are many versions of cocoa drinks on the market suitable for this preparation, but any other drink like rice milk or just oat milk will do as well.
🟣 Instead of cocoa shortbread cookies, you can also use 2 cocoa Pavesini, to break up at the bottom of each jar or egg-free or butter-free dry cookies in case of a vegan version.
FAQ (Questions and Answers)
Can this preparation be made in a vegan version?
Absolutely! Just replace the Greek or regular white yogurt with the same amount of plant-based white yogurt (like Valsoia or Sojasun) and the cow ricotta, with some vegan ricotta.
