250gBlack Cherries Drained content of one can (reserve 2 Tbs juice), fresh or frozen
75gMixed Berries
2TbsJuice from cherries (or other juice)
75gFlax Farm Ground Gold Linseed
3-4tspCocoa powderMore if you like it very chocolatey
250gQuark, strained Greek yoghurt or Skyr
75gFlax Farm Cold-Pressed Linseed (Flaxseed) Oil
4TbsSugar equivalent sweetener or to tasteI use 25 drops stevia liquid extract
1-2TbsKirsch
A few drops Vanilla Extract
Instructions
Place mixed berries, 2/3 of the cherries, ground linseed, linseed, Kirsh and cocoa powder into a mixer. Combine quickly but not too much, the pieces of fruit should be just broken and visible not mashed. The texture should be like moist cake and still holding its shape. You will probably need to add a little more liquid, I use a couple of tablespoons of the juice from canned cherries. If you’re using frozen cherries of fresh cherries, you will probably want to use a fruit juice or milk.
In another bowl, put the quark (yoghurt or skyr) linseed oil and a few drops of vanilla essence, with a few drops of sweetener to taste. Using either a fork, whisk or a stick blender, blend these ingredients until the oil is completely blended absorbed and the consistency of whipped double cream. If it’s a bit too stiff for the mixer add a little milk.
To assemble: start with a layer of the fruity chocolate mix at the bottom of a suitable glass or glass dessert bowl. Then add a layer of the creamed quark and linseed oil followed by another layer of the fruity chocolate mix. Now top with the remaining whole cherries and more cream, sprinkle with a little cocoa powder or if you are feeling posh grated chocolate or chocolate curls.
Stir the remaining 1/3 of your cherries in with the chocolate/cherry/linseed mix, then use that to top the quark/vanilla/cream layer.
Notes
Although we recommend using Flax Farm ground gold linseed in there to stiffen it up, you can actually use the brown one. It tastes just as good and does brown really matter in something that is a chocolate pudding.