Since I’ve been living back in Berlin, life has been all go. I feel as though I’m in a constant state of schaffe schaffe, racing from one place to the next, making sure that I’m ticking off all of the things. Some days it’s not uncommon for me to bike at least 50 km around Berlin: 10 kms to work, 10 to the pool and back, 10 home. Shall we head to Kreuzberg for the evening? Bike to that gig across town? Heck yes! There goes another 20 kms. I’m burning fuel like nobody’s business.
After being caught out a few times and being so famished that I simply had to devour the most delicious, super unhealthy, but conveniently located option – an “extremely addictive” vanilla chocolate croissant from Le Crobag at the S Bahn Friedrichstrasse station (you have been warned) I’ve created this Cherry Ripe flaxseed pudding. It keeps me going, is packed with super foods and also caters to my incredibly sweet tooth which has really developed here in Europe (everything just tastes so damn gooood!). I usually take a serve of the pudding in a glass jar to work with me and have it mid-morning, especially if I plan to hit the pool over lunch. I’ll also keep a couple to have as dessert, which is a daily requirement (for me) in our house.
Cherries are the Super Foodie star of this dish; ruby red and delightfully juicy, they are readily available right now in the markets in Berlin and elsewhere in Europe. Cherries are one of Mother Earth’s most powerful anti-inflammatory sources due to the presence of anthocyanins, which research has revealed prevents free radical damage and improves memory. Cherries also contain melatonin, a hormone which assists in regulating sleep cycles, which is warmly welcomed on these short, sweltering nights.
Flaxseeds are also pretty damn wonderful as they provide a powerful dose of omega-3 essential fatty acids, which is great for both your heart and skin. Lignans are also present- a group of chemical compounds which are estrogen-type chemicals that also act like antioxidants in the body to counteract free radical damage. Flaxseeds also ensure the pudding gelatinises (in much the same way chia seeds would) so that you get that creamy, chocolate moussey-type effect.
This delectable combination of chocolate, cherries and coconut is my Super Foodie take on the divisive Cherry Ripe chocolate bar, which is often my first choice in the Cadbury Favourites chocolate box, but an absolute last resort for many others.
The flaxseed pudding can either be brought to a light boil before being transferred into your vessel of choice and cooled, or if you would prefer to keep this dessert raw simply mix very well, transfer and leave to set overnight in the fridge.
Cherry Ripe Flaxseed Pudding
1/2 a cup of kibbled flaxseed
1 1/2 cups of milk of your choosing (I used a cup of coconut milk and oat milk)
1/4 of a cup of cocoa or raw cacao powder
2 heaped tablespoons of honey or sweetener of choice
A sprinkle of Himalayan rock salt
2 cups of cherries, pitted
A teaspoon of honey or a sweetener of your choice
A dash of vanilla
1/4 of a cup of coconut chips
In a saucepan, combine the flaxseed, milk, honey or sweetener of your choice and Himalayan rock salt and mix well. Depending on your option, either bring to a light boil and transfer into vessels of your choice and cool; or transfer into vessels and leave in the fridge to set overnight.
An hour or two before you would like to serve, in a saucepan lightly boil the pitted cherries, honey or sweetener of your choice and vanilla. Allow to cool.
When ready to serve, lightly toast the coconut chips. Spoon the stewed cherries onto the flaxseed puddings and sprinkle with toasted coconut chips.