Chocolate Cashew Chia Pudding

This chia pudding is delicious on its own—and even better when layered with maple yogurt as a parfait. Leftover maple yogurt can be repurposed for breakfast and topped with fruit and granola. It’s a choose-your-own-adventure kind of dessert.

Ingredients          Makes 4-6 servings

  • 7 oz. Medjool dates (about 13), pitted
  • 3 cups cashew milk
  • ⅔ cup raw cashews
  • 3 Tbsp. cocoa powder
  • 2 tsp. vanilla extract
  • 1½ tsp. salt
  • 1 tsp. ground cinnamon
  • ½ cup white chia seeds
  • Maple Yogurt and Assembly
  • 2 cups whole-milk or coconut yogurt
  • ¼ cup pure maple syrup, plus more for serving
  • Flaky sea salt
  • Ground cinnamon (for serving)

Instructions

  1. Blend dates, cashew milk, cashews, cocoa powder, vanilla, salt, and cinnamon in a blender on high speed until very smooth, about 1 minute.
  2. Transfer date milk to a quart-size jar or resealable container. Stir in chia seeds. Cover and chill at least 6 hours.

Do Ahead: Chia pudding can be made 5 days ahead. Keep chilled.

Maple Yogurt and Assembly

 

  1. Stir yogurt and ¼ cup maple syrup in a medium bowl. Transfer to a quart-size jar or resealable container (or reserve yogurt container and use that!).
  2. To serve, alternate layering a few spoonfuls of chia pudding and maple yogurt in a small ramekin or 8-oz. glass. Drizzle with maple syrup and sprinkle with sea salt. Dust with cinnamon.

Do Ahead: Maple yogurt can be made 5 days ahead. Chill.

 

ENJOY!! :)