Healthy Caramel Chia Seed Pudding

Chia seeds are small but mighty. They are naturally gluten-free, full of protein, fibre and omega-3, and they make the easiest pudding ever. All you have to do is stir them together with some liquid and flavourings of choice and give them a little. No cooking is required!

I've previously used them in my Matcha Chia Pudding and my Banana Chia Pudding so be sure to check those out too!

In this post:

Here are the ingredients you need to make Healthy Caramel Chia Pudding:

And a few ingredient notes:

• Chia seeds - I like to use white chia seeds if I am blending my pudding so it doesn't end up a dirty grey colour. If you aren't blending it, or don't care about the colour feel free to use black! 
• Nut/seed butter - Any type will do although I personally love it made with almond butter. Use seed butter to keep the recpe
• Coconut milk - It's best when made with canned coconut milk but if you don't have any you can use other milks such as almond milk, cashew milk or oat milk.
• Maple syrup - This is optional. Adjust to suit your tastes. You might find with the date caramel there is already enough sweetness.
• Medjool dates - These are the main ingredient of the caramel. You could use dried dates instead but you will need to soak them in hot water to soften.

Making my Healthy Caramel Chia Pudding is so simple. All you have to do is add all of the chia pudding ingredients to a high powered blender, blend until smooth then refrigerate for 2 hours (or up to 5 days). You can also make the recipe without a blender. Just whisk the pudding ingredients together really well to avoid clumps.

While the chia seeds are plumping, make up a batch of Date Caramel. Again that's just a case of blending everything together. Then layer it all up or mix it together. Add toppings of choice and enjoy!

Because this chia pudding is blended and smooth, I love to top it with crunchy toppings for great texture. Dried banana chips, cacao nibs, chocolate chips, vegan granola, crunchy breakfast cereal, nut, seeds, buckwheat or popped quinoa are all great options.