Dry Ingredients: In a mixing bowl, combine the chia seeds, raisins, sunflower seeds, pumpkin seeds, cinnamon, salt, cacao powder - whisk to combine.
Wet Ingredients: Add in the almond milk, maple syrup, orange juice. Whisk well for about 10 seconds to fully incorporate the liquids and distribute the seeds evenly.
Let it settle:
Allow the mixture to sit for 5–10 minutes, then whisk again briefly to prevent clumping.
Chill to activate:
Cover the bowl and place it in the fridge to set for at least 3 hours, or ideally overnight. Stir once or twice during this time to ensure even absorption.
Serve and garnish:
Before serving, give the pudding one final stir.
Spoon into serving bowls and top with fresh cherries, crunchy granola, chopped almonds, caramelised cacao nibs, and coconut yogurt.
Recipe Notes
Nut-Free Version:Swap almonds and almond milk for coconut milk.Extra Creamy:Blend the chia pudding mixture after it has set for a few hours to create a smooth, mousse-like texture.Spice It Up:Add a pinch of cinnamon, vanilla extract, and cayenne pepper for a warming twist inspired by traditional Mayan cacao drinks.Sweetener Swap:You can use maple syrup, honey, agave, or date syrup instead of coconut syrup, depending on your taste and availability.Protein Boost:Stir in a spoonful of hemp seeds or a scoop of plant-based protein powder for an extra energy hit - great for breakfast or post-workout recovery.Fruit Toppings:Try sliced banana, berries, or other seasonal fruit in place of (or alongside) the cherries.