Banoffee Chia Pudding with Milky Date Caramel

Sarah Cobachoby Sarah Cobacho

4.6 from 14 votes
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I adore making mini versions of these for dessert. Ten minutes of prep, milky date caramel, and 17 g of protein.
calcium-richgluten-freehigh-fiberoil-free
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Close-up of creamy Banoffee Chia Pudding in a jar, topped with golden brown dehydrated bananas and a dusting of cacao, showcasing the layers and texture.

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“Delicious! I haven’t seen my husband scraping for all of the chia seeds before. I actually bought a bullet blender to make this, and I’ll be making it again.”

★★★★★ — Eileen, verified reader · one of 6 comments

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This Banoffee Chia Pudding with Milky Date Caramel is guaranteed to brighten your mornings. It’s wholesome, satisfying, and naturally sweet, providing nutrition and enjoyment with every bite. It’s incredibly easy to meal prep and comes together with just 10 minutes of preparation. I also adore making mini versions to enjoy as desserts or snacks throughout the day. Each serving contains 17 grams of protein, 13 grams of fiber, and is packed with omega-3s. If you’re a fan of chia puddings, you must try this one!

A top-down view of Banoffee Chia Pudding in a clear jar, garnished with chopped pecans and banana, ready to be enjoyed.

Why This Recipe Works

  • Nutrient-rich: Packed with vitamins, minerals, and fibers.
  • Convenient: Perfect for a grab-and-go breakfast.
  • Adaptable: Easily modified to suit your taste preferences.
  • Texture heaven: Offers a delightful contrast between creamy and crunchy.
  • No-cook: Ideal for meal prepping when you don’t want to turn on the stove.

Ingredient Notes

Organized layout of all the ingredients needed for Banoffee Chia Pudding, including dairy-free yogurt, soy milk, chia seeds, banana, Medjool dates, almond butter, cacao powder, sea salt flakes, chopped pecans, and dehydrated banana.
  • Chia seeds: A superfood providing omega-3 fatty acids and fiber.
  • Medjool dates: A delicious natural sweetener.
  • Almond butter: Adds creaminess and healthy fats, can be swapped with any nut butter.
  • Soy milk: A dairy-free alternative, rich in protein; can be replaced with any plant-based milk.
  • Banana: Adds natural sweetness and potassium. Use ripe bananas for the best flavor.

Step-By-Step Instructions

Blend the banana, dairy-free yogurt, and soy milk until smooth. Divide the chia seeds into jars and cover with the banana mixture, stirring well. Chill in the fridge for at least 4 hours to set. Prepare the milky date caramel by blending dates, almond butter, salt, and soy milk. Set in the fridge. Top the set pudding with yogurt, a sprinkle of cacao, the caramel sauce, chopped bananas, and pecans to serve.

The prepping stage of Banoffee Chia Pudding with a clear jar half-filled with chia mixture before being chilled and the addition of toppings.

Variations and Tips

  • Extra flavor and bonus health points: Add a layer of fresh fruit for extra flavor and color. Bananas, apple or berries work well.
  • Try our Banoffee Overnight Oats, for a fun alternative.
  • Storage tip: Keep refrigerated and enjoy within 3 days for best texture.

More dishes to try

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Why You’ll Love This Banoffee Chia Pudding

  • Wholesome
  • Indulgent
  • Quick Prep
  • Customizable
  • Delicious
Close-up of creamy Banoffee Chia Pudding in a jar, topped with golden brown dehydrated bananas and a dusting of cacao, showcasing the layers and texture.

Banoffee Chia Pudding with Milky Date Caramel

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This Banoffee Chia Pudding combines the creaminess of dairy-free yogurt and soy milk with the richness of chia seeds, topped with a luscious milky date caramel, crunchy pecans, and dehydrated banana.
Prep 10 minutes
Cooling 4 hours
Total 4 hours 10 minutes

Equipment

Servings 2

Ingredients

  • 1 small bananas
  • ⅓ cup (80 ml) dairy free yogurt - we use soy
  • ¾ cup (178 ml) soy milk
  • 4 tbsp (50 g) chia seeds

Milky date caramel

Toppings

  • 2 tbsp (40 g) dairy-free yogurt
  • 1 pinch raw cacao powder
  • 15 g dehydrated banana - roughly chopped
  • 2 tbsp (20 g) pecans - chopped

Instructions

  • Blend the banana, ⅓ cup of yogurt, and ¾ cup milk until smooth.
  • Divide the chia seeds between 2 jars. Cover with the blended banana mixture, and stir well. Allow to set in the fridge for minimum 4 hours.
  • Blend the Medjool dates, almond butter, pinch of salt, and ¼ cup soy milk to create the caramel sauce. This can be prepared in advance and kept in the fridge.
  • Once the chia pudding has set, take out of the fridge, stir well, then top each jar with a tbsp of yogurt, a pinch of cacao powder, the milky date caramel, chopped dehydrated banana, and pecans. Enjoy!

Video

Nutrition Information

Per Serving/Portion

Calories: 478 kcalCarbohydrates: 53 gProtein: 17 gFat: 25 gSodium: 171 mgFiber: 13 gVitamin A: 75 IUVitamin C: 5 mgCalcium: 411 mgIron: 5 mg

FAQ

Can I make this recipe nut-free?
Yes, simply use seed butter instead of almond butter, and replace the pecans with chopped sunflower seeds.
How long will this keep in the fridge?
It’s best enjoyed within 2-3 days.
Can I add protein powder to this pudding?
Absolutely, it’s a great way to boost the protein content, blend with the milk to integrate it.

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6 Comments

  1. 5 stars
    Delicious! I haven’t seen my husband scraping for all of the chia seeds before. I actually bought a bullet blender to make this, and I’ll be making it again.

    Reply
4.58 from 14 votes (12 ratings without comment)

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