Description
This Snickers Chia Pudding is made with a super chocolate chia pudding topped off with a homemade peanut butter caramel!
Ingredients
Units
Scale
- 6 tbsp chia seeds
- 1/4 cup cocoa powder
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- 1 1/2 cups light coconut milk
- 1 tbsp cacao nibs
- 2 medjool dates, chopped
Peanut butter caramel
- 3 tbsp peanut butter
- 3 tbsp maple syrup
- 2 tbsp light coconut milk
- pinch of salt
Toppings
- Crushed peanuts,
- Cacao nibs
- Coconut yogurt
Instructions
- Whisk the chia seeds, cocoa powder, maple syrup, vanilla extract and coconut milk together in a bowl until it starts to thicken. Place in the fridge for at least 1 hour, or overnight.
- Once the pudding has thickened, add the cacao nibs and medjool dates mixing together.
- To make the peanut caramel, add the peanut butter, maple syrup and salt to a small pot on medium-high heat. Let the mixture come to a boil, stiring constantly for about 2 minutes. Add the coconut milk and continue to stir for another minute. The mixture should darken in colour and thicken. Remove from heat.
- To assemble the pudding, spoon the chia pudding into a bowl or cup and top with the caramel. (*Try swirling the caramel into the chia pudding, delicious!)
- Garnish with crushed peanuts, cacao nibs and yogurt.
Notes
If you chia pudding ends up too thin, add some more chia seeds and place back in the fridge to gel. If your chia pudding ends up too thick, simply add some more coconut milk and mix. (*Some types of chia seeds may be more absorbent than others depending on the brand you use.)
Use a good quality cocoa powder for better-tasting chia pudding. This will give the pudding a richer taste.
Stir the caramel constantly in the pot while preparing, otherwise, it can start to burn on the bottom.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 285
- Sugar: 16g
- Fat: 14g
- Carbohydrates: 32g
- Fiber: 13g
- Protein: 10g
