This vegan chocolate chia pudding is made with dates and nondairy milk then blended to make a surprisingly creamy and healthy breakfast or light dessert. Flavoured with orange zest, and topped with pomegranate and orange juice for a bright wintertime treat. If you love the health benefits of chia pudding but can’t stand the tapioca-like texture, blending it up is a good solution. Blending it up with chocolate is an even better solution, and adding orange and pomegranate make it even more delicious. This is the most decadent, healthy breakfast in town.
Ingredients1 cup non-dairy milk, coconut, almond, oat
3 tablespoons chia
3 tablespoons cacao
1/4 cup soft dates, pitted
Zest of an orange
1/2 teaspoon cinnamon
To Serve1/2 cup pomegranate seeds
1 orange, peeled and blended
Method* Place the milk and chia in a container and stir well. Refrigerate overnight or for at least 4 hours, until the pudding is set.
* In the bowl of a food processor, add the chia pudding, cacao, dates, orange zest, and cinnamon. Blend until smooth, scraping down the sides if necessary.
* If needed, add another tablespoon or two of milk. Chill for 30 minutes before serving.
* To make the orange sauce topping the parfait, place a peeled orange in a blender and pulse until you have a thick juice. It will thicken more in the fridge. Add a teaspoon of maple syrup or honey if you find it too tart.
* To assemble the jars, place 1/4 cup of pomegranate seeds in the base, followed by 1/2 cup of the chocolate pudding, and top with half of the orange sauce.
* Repeat for the second jar. Serve cold.