I don’t remember the first time I tried chia pudding, but I do remember how that moment changed my life! A dessert so healthy that’s great for either breakfast or after dinner? I was so down! I’ve played with different ratios and I find that 1:4 (1 part chia seeds to 4 parts liquid) works best for my taste. I topped this pudding with a thick layer of date caramel because it pairs so well with banana and mesquite, but you can decide to skip it. But fresh fruit on top is always a must!


  • 1 cup almond milk

  • 1 ripe banana

  • 3 dates

  • 1/2 tsp mesquite

  • 1/4 tsp pure vanilla extract

  • Pinch salt

  • 1/3 cup chia seeds

  • 1 cup dates, chopped

  • 3/4 cup water

  • 1/4 tsp lemon juice

  • 1 tsp cashew butter

  • Pinch salt


  1. Blend all ingredients except chia seeds until smooth. Then pour the mixture in a bowl.

  2. Add chia seeds and mix very well using a whisk or fork to avoid clumping.

  3. Let sit for at least 1h in the fridge (best overnight)

  4. Blend caramel ingredients until nice and smooth.

  5. Before serving, stir well and layer with the caramel cream in a glass or jar.

  6. Decorate with raspberries.

Other Recipes

More Goddess Parfaits, Bowls & Nice Creams.