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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.”
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!
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
- 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.
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.
Why You’ll Love This Banoffee Chia Pudding
- Wholesome
- Indulgent
- Quick Prep
- Customizable
- Delicious
Banoffee Chia Pudding with Milky Date Caramel
Equipment
Ingredients
- 1 small banana
- 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
- 2 Medjool dates - pitted
- 1 tbsp (16 g) almond butter
- ¼ cup (60 ml) soy milk
- 1 pinch sea salt flakes
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
Per Serving/Portion
FAQ
Can I make this recipe nut-free?
How long will this keep in the fridge?
Can I add protein powder to this pudding?
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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.
Wow that’s awesome! Thank you for sharing Eileen, so happy you both loved it 🥰
Would it work with another plant based milk as well?
Absolutely, use anything you like, it might just lower the protein content, depending what is used 🙂
This was absolutely delicious, thank you!
Hey Izzy, thanks for the feedback! I’m so happy you liked it 💕