Chocolate-Cashew Chia Pudding

pudding dessert healthyish feel good food plan chia date cashew milk cocoa vanilla extract cinnamon yogurt maple syrup keto

Molly Baz

4–6 servings

Source

Ingredients

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. kosher salt

1 tsp. ground cinnamon

½ cup white chia seeds

2 cups whole-milk or coconut yogurt

¼ cup pure maple syrup, plus more for serving

Flaky sea salt

Ground cinnamon (for serving)

Method

Blend dates, cashew milk, cashews, cocoa powder, vanilla, salt, and cinnamon in a blender on high speed until very smooth, about 1 minute. 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.

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!).

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.