I’m back at you with another delicious Valentine’s Day treat because holidays are the best, and I like working my baking muscle every once in awhile. Plus, very little beats a sweet treat if you ask me. Now, I know I call this a “pie.” This is hardly a pie. Everyone can see that. But the inspiration came from the gooey fruitiness of a cherry pie paired with a crusty…crust. Crusty crust. And thus this cherry chia pudding with a cookie topper was born!
It’s not only delicious, but also full of protein and omega-3’s from our good friend the chia seed PLUS lots of lovely antioxidants and goodness from the cherries. The chewy cookie topper is a breeze to whip up and lands nicely in the treat category of the Paleo realm, which I’m all about now and again–especially when it’s in the shape of a heart on Valentine’s Day. Because playing with your food is fun and it’s also plain textbook cute.
This could make for a nice breakfast since it’s still packed with goodness, or it could be served as a dessert for you and your Valentine (or you and yourself). It takes a couple of hours for the chia seeds to soak up all the liquid and fully expand, so it may be wise to make this the night before (you can prepare the cookie dough then as well!) and let it sit in the fridge overnight. Orrrr if you’ve got a couple hours, you can do it the same day.
I hope you enjoy this real-food, deconstructed cherry “pie” and have the happiest Valentine’s Day!
Chia Cherry "Pie"
Cherry Chia Pudding
- 1 cup cherries pitted
- 2 cups nut milk
- 1 cup chia seeds
- 1 scoop vanilla protein powder optional
- 1/2 tbsp raw honey optional
- 2 dates pitted
- 2 tbsp unsweetened shredded coconut
- 1/4 cup almond meal
- 1/2 tbsp raw honey
- 1 tsp vanilla extract
Cherry Chia Pudding
In a blender add cherries, nut milk and protein powder/honey if using. I used only protein powder which made it sweet enough for me, but feel free to add honey to taste or nix the protein powder all together and just go for the honey!
Blend until smooth.
In a bowl or jar combine chia seeds and puréed cherry mixture. Mix until fully integrated. Let sit in the fridge for 2-3 hours or overnight so the chia seeds fully absorb the mixture. At about the half hour mark, stir the mixture to make sure the chia seeds aren't getting stuck to the bottom of the container.
Preheat oven to 300°F.
In a blender combine pitted dates, coconut, almond meal, honey and vanilla extract. You should end up with a dough-like texture.
On a parchment-lined baking sheet, mold dough into thin heart-shaped cookies (or whatever shape you so desire). I made two large and one small heart, but feel free to mix it up.
Bake in the oven for 5-7 minutes. Check on them, and if the edges are starting to darken and the bottom is golden, you're all set!
Let cookies cool & set for at least 10 minutes. They firm up a lot in this period, so don't skip this step!
Assemble your chia cherry "pie" as desired! Feel free to add more toppings like extra coconut, fresh fruit, or cacao nibs.
Thanks so much for reading, and I’ll see you soon!!
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