But how good is salted caramel!
I was playing around with chia seed pudding recipes this week and THIS salted caramel chia seed pudding happened.
You can thank me later.
Because oh my gosh!
Let me give you some context on just how good it is.
My husband isn’t a huge ‘nutritious food’ fan. He likes a few things, but I did have to trick him a little to get him to try this salted caramel chia seed pudding. I think it’s the look of it, which to be fair is understandable. I mean, chia seeds do look a little weird.
But anyway, back to my story. He took a mouthful and was like “oh, wow, that is actually pretty good, actually really good, yum!”.
So there you have it. Official word that this salted caramel chia seed pudding is the best you’ll ever have.
Not only is it delicious to eat, but this salted caramel chia seed pudding is also vegan-friendly, dairy free, refined sugar free and gluten free, meaning almost everyone can enjoy it. Yay for that!
Here are a fun few tips to make your chia seed pudding totally perfect, budget-friendly and super simple:
- Swap coconut milk for the milk you love the most. I’ve made this salted caramel chia seed pudding with coconut milk, almond milk and rice milk. Rice milk makes a slightly sweeter pudding (which probably isn’t necessary due to the caramel). Coconut and almond milk are my favourites!
- You can halve the recipe if you just want one little pudding. The recipe makes enough for two serves.
- The caramel sauce is SO good that you can just make it and eat it. Haha. Actually though.
SALTED CARAMEL CHIA SEED PUDDING
- 1 cup coconut milk
- 1/4 cup chia seeds
- 1/4 tsp cinnamon
- 1/4 cup dates, pitted, soaked in water and drained (or 2 medjool dates)
- 1/4 tsp salt
- 1 tbsp tahini
- 1-2 tbsp water
- Optional: Dairy free chocolate covered cacao nibs for serving
- Mix together the chia seeds, coconut milk and cinnamon in a bowl and place in the fridge. Allow the chia seeds to swell and set for at least two hours.
- To make the salted caramel, add the soaked dates, salt and tahini to a food processor. Blend until a smooth paste is formed. Scrape down the sides of the blender as necessary. Add the water, one tablespoon at a time, until your desired consistency is reached.
- To serve, spoon quarter of the the soaked chia mixture into a small jar/glass followed by quarter of the salted caramel and repeat for one more layer. Recipe makes enough for two serves.
- Serve immediately or return to the fridge until ready to eat.
- If you are impatient, you can warm your coconut milk before mixing it with the chia seeds as the warmth will help the chia seeds swell faster.
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