Healthy Caramel Chia Pudding with smooth and creamy blended chia pudding blended layered up with healthy date caramel. It makes a delicious, protein-packed & filling breakfast, snack or dessert!
Love chia pudding? Try my Blended Chocolate Chia Pudding, Matcha Chia Pudding and Banana Chia Pudding soon!
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Not your average chia pudding! We are making Healthy Caramel Chia Pudding, and if you haven't jumped on the chia seed pudding train yet, now is your time.
Chia seeds are small but mighty. They are naturally gluten-free, full of protein, fibre and omega-3s, 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 time. No cooking is required!
Mel x
Ingredients
Here are the ingredients you need to make my Healthy Caramel Chia Pudding:
- Chia seeds - You can use black or white chia seeds. White will give the pudding the best colour, but both taste the same so it doesn't really matter.
- Nut/seed butter - Any type will do although I personally love this made with almond butter. Use seed butter to keep the recipe nut-free.
- Coconut milk - This pudding is best when made with canned coconut milk but if you don't have any you can use any other creamy milk such as almond milk or cashew milk.
- Maple syrup - This is optional. Adjust to suit your tastes. I have a sweet tooth so always use it. You might find that once combined with the date caramel there is already enough sweetness for you.
- Medjool dates - These are the main ingredient of the caramel. If your dates aren't really soft and squidgy I recommend soaking them in boiling water for 10 mnutes to soften them before attempting to make the caramel.
Topping Ideas
Because this chia pudding is blended and smooth, I like to top it with something crunchy for great texture. Dried banana chips, quinoa crispies, cacao nibs, chocolate chips, vegan granola, crunchy breakfast cereal, nut, seeds, buckwheat or popped quinoa are all great options.
Recipe
Healthy Caramel Chia Pudding
Author:Ingredients
For the chia pudding
- ⅓ cup (60 grams) chia seeds
- 1 cup (240 ml) canned coconut milk , (use the rest of the can when making the date caramel)
- ¼ cup (60 ml) water
- 1 teaspoon vanilla extract
- 1 to 2 tablespoons maple syrup , or adjust to taste
- 1 pinch sea salt
For the date caramel
- 1 packed cup (175 grams) Medjool dates , measured after pitting (about 10 to 11 dates)
- 2 tablespoons nut or seed butter
- ½ teaspoon vanilla extract
- ¼ teaspoon sea salt
- approx 8 tablespoons canned coconut milk
RECOMMENDED EQUIPMENT
INSTRUCTIONS
- Make the chia pudding - Blend the pudding ingredients together until smooth. Pour into a bowl, cover, and refrigerate for at least 2 hours or up to 5 days. If you prefer to not blend your chia pudding whisk the ingredients together in a bowl. Leave them for 2 minutes, then whisk again really. This helps avoid clumping.
- Make the date caramel - Add the dates, nut/seed butter, vanilla and salt to a food processor or high powered blender. Blend until completely smooth, while gradually adding the plant milk to get the caramel to the thickness you want. The more milk you add the thinner the caramel will become.
- Layer the chia pudding and the caramel up in jars. You can mix them together instead of layering if you prefer.
- Sprinkle with toppings of choice just before serving.
NOTES
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Doris says
Loved this pudding. Thank you!
Cheryl says
Love the chia with the date caramel. Great idea!