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Basil Seed Pudding with Cherries and Pistachios

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Description

This basil seed pudding with cherries and pistachios is a creamy, fiber-rich, lectin-free treat that’s perfect for breakfast, a satisfying snack, or a light dessert. Basil seeds create a silky pudding base, layered with juicy cherries, crunchy pistachios, and a hint of dark chocolate for a nourishing, antioxidant-packed dish.

Ingredients

  • 1 cup frozen cherries (tart or sweet) — if using fresh cherries, skip cooking and omit agar-agar
  • 1/4 teaspoon agar-agar (only needed if cooking the cherries)
  • 1 cup plant-based milk (hemp, tigernut, or unsweetened almond milk work well)
  • 1 teaspoon yacon syrup or allulose syrup (or local raw honey, or sweetener of choice)
  • 1 teaspoon vanilla extract
  • Zest of 1 organic orange
  • 2 tablespoons basil seeds
  • 1/4 cup pistachios, roughly chopped or crushed
  • 2 tablespoons dark chocolate, grated or in small chips

Instructions

  1. Prepare the cherry layer: If using frozen cherries, place them in a small saucepan and bring to a boil. Reduce heat and simmer for 10 minutes. Stir in agar-agar and simmer for another 5 minutes. Remove from heat and let cool completely — the mixture will thicken as it cools.
  2. Make the basil seed pudding: In a bowl, whisk together plant-based milk, yacon syrup (or honey), vanilla, and orange zest. Stir in basil seeds and let sit at room temperature for 10–15 minutes, until thickened.
  3. Prep the toppings: Grind or chop pistachios and grate the dark chocolate.
  4. Assemble the pudding: Spoon a layer of cherry jam (or fresh cherries) into the bottom of two jars or cups. Sprinkle with pistachios and chocolate, then add a layer of basil seed pudding. Repeat the layers, finishing with cherries, pistachios, and grated chocolate on top.
  5. Chill and Serve: Cover and refrigerate for at least 2 hours, or overnight for best texture. Serve cold.

Notes

  • Fresh cherries: If in season, you can use fresh cherries instead of frozen. Simply pit them, skip the cooking step, and omit the agar-agar.
  • Portion size: For a larger serving, double the pudding mixture — use 4 tablespoons basil seeds and 2 cups plant-based milk for 2 portions.
  • Milk swaps: Light plant-based milks like hemp, tigernut, or almond work best. Avoid canned coconut milk, as it is too thick for this recipe.
  • Sweetener options: Yacon syrup, allulose syrup, raw honey, or monk fruit sweetener all work — adjust to taste.

Find it online: https://creativeinmykitchen.com/basil-seed-pudding-with-cherries-and-pistachios/