|2 h 15 min||0 min||2|
|1 cup||Coconut milk (full-fat)|
|1/2 cup||Almond milk, vanilla, unsweetened, Silk (any desired brand)|
|1 tbsp||Maple syrup, pure|
|1 tsp||Vanilla extract, pure|
|1/4 cup||Chia seeds|
|1 date pitted||Medjool date (caramel mix)|
|1 1/2 tbsp||Coconut oil (caramel mix)|
|2 tbsp||Almond butter (caramel mix)|
|1/4 cup||Maple syrup, pure (caramel mix)|
|1/2 tbsp||Coconut milk (caramel mix)|
|1/2 tsp||Vanilla extract, pure (caramel mix)|
|1/8 tsp||Sea salt (caramel mix)|
|1 medium||Banana (s) (sliced for layering and topping)|
|6 pecans||Pecans (for topping - 2 per serving)|
1. Mix together coconut milk, almond milk, maple syrup and vanilla in a medium-sized bowl.
2. Whisk in chia seeds until no clumps remain and place in the fridge for 2 hours to thicken.
3. If you find the pudding has clumps in it when you take it out of the fridge, simply give it a good whisk again to break up any remaining clumps.
4. Caramel pecan mix:
Blend together all ingredients in a food processor until smooth.
Store in the fridge in an air-tight, glass container.
5. Before using the caramel sauce it will need to be re-heated prior to use as the coconut oil will harden in the fridge.
In a large glass, alternate layers of chia pudding with caramel sauce + banana slices, starting with the pudding and ending with the sauce + bananas.
Top with pecans.
are a great source of protein and Omega 3 fatty acids!