Gluten-Free Blackberry Cobbler Chia Pudding Recipe
A delicious and nutritious Gluten Free Blackberry Cobbler Chia Pudding featuring a layered chia pudding base, creamy blackberry cashew pudding, and a hint of blackberry preserves and gluten free granola for added texture and sweetness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 3 hours 15 minutes (including setting time)
- Yield: 4 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Chia Pudding Layer
- 1/4 Cup Chia Seeds
- 1 Cup Oat Milk
- 2 Tablespoons Maple Syrup
- 1/4 Teaspoon Vanilla Extract
- 1/4 Teaspoon Sea Salt
Blackberry Cream Pudding Layer
- 1 Cup Raw Cashews (soaked for one hour in hot water and drained)
- 1/2 Cup Oat Milk
- 2 Tablespoons Maple Syrup
- 1/2 Cup Blackberries (fresh or frozen)
Other Ingredients
- 1/4 Cup Blackberry Preserves
- 1/4 Cup Gluten Free Granola
Instructions
- Prepare the chia pudding: Mix all the chia pudding layer ingredients in a bowl. Whisk together vigorously for about a minute until everything is evenly combined.
- Set chia pudding: Place the chia pudding mixture in the fridge and let it set for 1 to 3 hours, or preferably overnight, until it thickens to a pudding consistency.
- Soak cashews: Soak your raw cashews for at least 30 minutes in boiling water or overnight in room temperature water, then drain thoroughly.
- Make blackberry cream pudding: Combine all blackberry cream pudding ingredients in a blender. Blend on high until the mixture is silky smooth and well combined.
- Assemble pudding layers: Evenly split the chia pudding mixture into thirds as needed for layering.
- Layer in jars: In small serving jars, layer the chia pudding, then the blackberry cream pudding, then a spoonful of blackberry preserves. Repeat layers if space allows.
- Chill before serving: Place the assembled jars in the fridge for 2 to 3 hours to let flavors meld and pudding set further.
- Add crunch: Just before serving, top with gluten free granola for added texture and crunch.
Notes
- Soaking the cashews properly is key to achieving a smooth and creamy blackberry cream pudding.
- Oat milk can be substituted with any other plant-based milk according to preference.
- The chia pudding can be prepared a day in advance and stored in the fridge until ready to assemble.
- Use fresh or frozen blackberries for the cream pudding layer depending on seasonality.
- This recipe is naturally gluten free and vegan friendly.
- Adjust maple syrup quantity to sweetness preference.
- For a thicker chia pudding, use less oat milk or increase chia seeds slightly.
Keywords: gluten free dessert, chia pudding, blackberry pudding, vegan dessert, healthy dessert, dairy free, cashew cream, layered pudding
