Healthy Caramel Chia Seed Pudding featuring smooth and creamy blended chia pudding blended layered up with healthy date caramel. It makes a delicious, protein-packed & filling breakfast, snack or dessert.
Not your average Chia Seed 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. Be sure to check out my Banana Chia Pudding too ;O)
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!
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.
How To Make Caramel Chia Seed Pudding
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.
Tips For Storing
Caramel Chia Pudding will keep for up to 5 day in the fridge. It's great for making ahead, meal prep, and packed lunches.
If you try this recipe, let me know how you like it by leaving a comment and rating below! And be sure to join my mailing list for more deliciousness!
Healthy Caramel Chia Seed PuddingAuthor:
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
- 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.
Loved this pudding. Thank you!
Love the chia with the date caramel. Great idea!