This chia pudding is delicious on its own—and even better when layered with maple yogurt as a parfait. Leftover maple yogurt can be repurposed for breakfast and topped with fruit and granola. It’s a choose-your-own-adventure kind of dessert. This recipe is part of the 2019 Feel Good Food Plan, our ten-day plan for starting the year off right.
Ingredients
4–6 SERVINGSCHIA PUDDING
7oz. Medjool dates (about 13), pitted
3cups cashew milk
⅔cup raw cashews
3Tbsp. cocoa powder
2tsp. vanilla extract
1½tsp. kosher salt
1tsp. ground cinnamon
½cup white chia seedsMAPLE YOGURT AND ASSEMBLY
2cups whole-milk or coconut yogurt
¼cup pure maple syrup, plus more for servingFlaky sea saltGround cinnamon (for serving)
Preparation
CHIA PUDDING
Step 1
Blend dates, cashew milk, cashews, cocoa powder, vanilla, salt, and cinnamon in a blender on high speed until very smooth, about 1 minute. Transfer date milk to a quart-size jar or resealable container. Stir in chia seeds. Cover and chill at least 6 hours.
Step 2
Do Ahead: Chia pudding can be made 5 days ahead. Keep chilled.
MAPLE YOGURT AND ASSEMBLY
Step 3
Stir yogurt and ¼ cup maple syrup in a medium bowl. Transfer to a quart-size jar or resealable container (or reserve yogurt container and use that!).
Step 4
To serve, alternate layering a few spoonfuls of chia pudding and maple yogurt in a small ramekin or 8-oz. glass. Drizzle with maple syrup and sprinkle with sea salt. Dust with cinnamon.
Step 5
Do Ahead: Maple yogurt can be made 5 days ahead. Chill.