| 14 | 135 | 664 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 2 h 15 min | 0 min | 2 |
| 1 cup | Coconut milk, sweetened (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, sweetened (caramel mix) |
| 1/2 tsp | Vanilla extract, pure (caramel mix) |
| 1 dash | 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.
6. Assembly:
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.
Chia Seeds
are a great source of protein and Omega 3 fatty acids!
| Fruit | 0.6 |
| Meat Alternative | 1.5 |
| Milk Alternative | 0.2 |
