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!
INGREDIENTS
FOR THE PUDDING
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1 cup almond milk
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1 ripe banana
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3 dates
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1/2 tsp mesquite
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1/4 tsp pure vanilla extract
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Pinch salt
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1/3 cup chia seeds
FOR THE CARAMEL
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1 cup dates, chopped
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3/4 cup water
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1/4 tsp lemon juice
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1 tsp cashew butter
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Pinch salt
PREPARATION
INSTRUCTIONS
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Blend all ingredients except chia seeds until smooth. Then pour the mixture in a bowl.
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Add chia seeds and mix very well using a whisk or fork to avoid clumping.
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Let sit for at least 1h in the fridge (best overnight)
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Blend caramel ingredients until nice and smooth.
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Before serving, stir well and layer with the caramel cream in a glass or jar.
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Decorate with raspberries.
Other Recipes
More Goddess Parfaits, Bowls & Nice Creams.
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