For 2 cherry and cacao chia puddings

put in the food processor or blender:

240ml of soya milk

3 tablespoons chia seeds

2 soft stoned dates

1/4 cup cashews (not salted)

1/2 cup of frozen sour cherries

1 teaspoon cacao nibs

squirt of agave syrup

blend until smooth

pour about 3 cms depth into 2 jam jars

arrange 5 extra sour cherries on top of the chia pudding

pour the rest of the chia pudding on top of the cherries

leave in the fridge overnight to give it a chance to firm up

serve as it is or with vegan cream or yogurt and sprinkle with cacao nibs