Banoffee Chia Pudding with Milky Date Caramel

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

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.

Author Sarah Cobacho (plantbaes.com)

PREP TIME10

Cooling4

TOTAL TIME4 10

Servings 2

Course Dessert

Cuisine American-Inspired

Keyword bananas, chia seeds, Dairy-Free, dates, easy breakfast, gluten-free, High Protein, soy milk

Ingredients

1 small bananas
⅓ cup dairy free yogurt we use soy
¾ cup soy milk
4 tbsp chia seeds

Milky date caramel

2 Medjool dates, pitted
1 tbsp almond butter
¼ cup soy milk
1 pinch sea salt flakes

Toppings

2 tbsp dairy-free yogurt
1 pinch cacao powder
15 g dehydrated banana roughly chopped
2 tbsp chopped pecans

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

Nutritional Information - Per Serving