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.
1 cup (240ml)canned coconut milk, (use the rest of the can when making the date caramel)
¼ cup (60ml)water
1teaspoonvanilla extract
1 to 2tablespoonsmaple syrup, or adjust to taste
1pinch sea salt
For the date caramel
1 packed cup (175grams)Medjool dates, measured after pitting (about 10 to 11 dates)
2tablespoonsnut or seed butter
½teaspoonvanilla extract
¼teaspoonsea salt
approx 8tablespoonscanned coconut milk
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
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! Chia Seed pudding will keep in a sealed container in the fridge for up to 5 days.