Chocolate and Salted Date Caramel Chia Pudding is an easy, delicious and healthy breakfast to start your day. It has a layer of a chocolate packed chia pudding, topped with a creamy, easy to make date salted caramel sauce.
Chocolate and salted caramel are two of my favorite flavors. I usually end up with one big scoop each of them at the ice cream store. I mean, how can I resist right?!
Here I have created a guilt free option, Chocolate and Salted Date Caramel Chia Pudding. Perfect for breakfast as well as dessert. It’s easy to make, filling, packed full of protein, fibre and antioxidants. Also vegan, gluten-free and with no added refined sugar.
Some more chocolate breakfasts to try: Peanut Butter Cup Chia Pudding, Chocolate coconut chia pudding or this Chocolate Baked Oats.
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Ingredients
These are the ingredients you need to make this Chocolate and Salted Date Caramel Chia Pudding. For the full written recipe with ingredient measurements, scroll down to view the recipe card at the bottom of the page.
Chia pudding:
- Almond milk, I love unsweetened almond milk and use it in most of my recipes. You can also substitute for any other kind of plant based milk, or regular milk for non vegan.
- Chia seeds, they are high in fiber, antioxidants and protein.
- Cocoa powder, a good quality that is unsweetened
- Maple syrup or other liquid sweetener like agave. You can also use honey for non vegan.
Sated Date Caramel:
- Dates, Medjool dates will work best, they have a soft and creamy consistency and a slight caramel flavour
- Hot water, for soaking the dates.
- Almond milk, or another plant based milk alternative, or regular milk for non vegan.
- Vanilla bean paste, I love this intense flavor of vanilla. Can also be substituted for vanilla extract.
- Sea salt, for that salted caramel taste.
See recipe card for quantities.
Instructions
Making this chocolate and salted date caramel chia pudding recipe is really easy. For the full instructions, see the recipe card at the bottom.
Chocolate Chia Pudding
- Start by stirring the cocoa powder with a little of the almond milk until you have a smooth consistency. Stir in the rest of the almond milk, maple syrup and chia seeds. Let it sit for 5 minutes and stir again until the lumps are gone. Cover and refrigerate over night.
Sated Caramel
- Soak the pitted dates in the hot water for 10 minutes.Add all the ingredients to a food processor including the water the dates were soaked in. Mix until smooth. Add salt to your liking.
- Fill serving glasses witht the chia pudding and the top with the salted date caramel. Top with some chocolate and hazelnuts if desired. Enjoy!!
Hint: Taste the chocolate chia pudding and add more maple syrup to taste for a sweeter breakfast. For a looser consistency, stir in a little extra milk.
More chia pudding recipes to try Chai Spiced Chia Pudding, Blueberry Chia Pudding or this Tiramisu Chia Pudding.
Substitutions and variations
- Vegan – To keep this chocolate and caramel chia pudding vegan, use only plant-based milk and sweetener.
- Extra protein – For an extra protein boost, add 1 tablespoons of your favorite chocolate protein powder, instead of 1 tablespoon of the cocoa powder.
- Toppings – A crunchy topping of some chocolate and hazelnuts tastes great! Another alternative is to top with some homemade granola.
Some great granola recipes for topping are this Peanut butter chocolate granola or this Air Fryer Granola also see this Healthy Pecan Granola.
Storage
Store the chocolate chia pudding and the date caramel in an airtight container in the fridge until ready to eat. You can store them in separate containers, or pack them up in individual jars for a great grab and go breakfast. The chia pudding lasts in the fridge for about 3-5 days with makes it great for meal prep.
Top tip
To avoid lumps of the cocoa powder, I like to start with stirring the cocoa powder with a little of the almond milk until you have a smooth consistency.
The chia seeds also needs time to soak up the liquids for that creamy and delicious chia pudding. For the best result, leave the chia pudding in the fridge overnight. If you’re in a hurry, a minimum of 4 hours will do.
For a speedy no wait chia pudding recipe, try this Warm Chai Spiced Chia Pudding with Cinnamon Apples.
I would love to hear from you!
Let me know what you think by leaving a comment and rating down below the recipe card, and tagging me at @thedeliciousplate in your picture on Instagram. Your feedback is so helpful! Also, don’t forget to subscribe to my newsletter to be sure not to miss my latest recipes!
Chocolate and Salted Date Caramel Chia Pudding is a delicious and healthy breakfast. It’s easy to make, filling, packed full of protein, fibre and antioxidants. Also vegan, gluten-free and with no added refined sugar.
- 1 cup (250ml) almond milk
- 4 tablespoon chia seeds
- 2 tablespoon cocoa powder
- 1 tablespoon maple syrup or honey
- 150 g (1 cup) dates
- ½ cup (125 ml) hot water
- 2 tablespoon almond milk
- ½ teaspoon vanilla
- pinch of sea salt
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Start by stirring the cocoa powder with a little of the almond milk until you have a smooth consistency. Stir in the rest of the almond milk, maple syrup and chia seeds. Let it sit for 5 minutes and stir again until the lumps are gone. Cover and refrigerate over night.
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Soak the pitted dates in the hot water for 10 minutes.
Add all the ingredients to a food processor including the water the dates were soaked in. Mix until smooth. Add salt to your liking.
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To Serve
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Fill serving glasses witht the chia pudding and the top with the salted date caramel. Top with some chocolate and hazelnuts if desired.
Enjoy!!
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