OH MY GOSH! My chocolate chia pudding with banana and date caramel sauce is sooooo scrumptious. Personally, I love to serve this as a dessert but, it could easily be devoured at breakfast time, especially if you like to satisfy your sweet tooth first thing in the morning but, ultimately, it’s delicious any time of the day!


Chocolate Chia Pudding:

1 and 1/2 cups of oat milk
1/4 cup of cacao powder
1/3 cup of chia seeds
2 tbsp. of maple syrup
1 tsp. of vanilla extract
1/2 tsp. of ground cinnamon

Date Caramel Sauce:

1/2 cup of dates (soaked – note: I recommend 15-30 minutes in hot water)
2-4 tbsp. of date soak water
1/4 cup of cashews (soaked – note: I recommend a minimum of 2 hours)
2 tbsp. of maple syrup
1 tsp. of vanilla extract
1/2 tsp. of Himalayan pink salt


1-2 bananas (sliced)
a handful of pecans (roughly chopped)
a handful of cacao nibs


Step 1: combine all of the chocolate chia pudding ingredients in a medium mixing bowl, whisk to combine then transfer to the fridge and let rest for 6-8 hours (note: I usually prepare my chocolate chia pudding in the morning so it has plenty of time to rest for dessert)

Step 2: place all of the date caramel sauce in a blender (note: I use a Nutri Bullet) and “whizz” together until a smooth consistency is achieved, transfer to a small bowl and refrigerate until required

Step 3: I recommend layering as follows, 4 tbsp. of chocolate chia pudding, a layer of sliced bananas, 2 tbsp. of date caramel sauce, repeat, top with pecans and cacao nibs then serve immediately



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