Banana chia pudding with date caramel
Easy to make, naturally sweet and delicious. Healthy but taste like an indulgent treat.
Prep Time5 mins
Total Time5 mins
Servings: 1 (plus - see notes)
- 1/3 cup coconut milk 80ml (thick - I use culinary coconut milk)
- 1 banana
- 2 tbsp chia seeds
- 3 oz soft dates 85g (Medjool best), pitted weight
- 3 tbsp water approx
- 1/2 tbsp toasted coconut approx, to serve
Blend together the coconut milk and banana in a food processor or blender. Add the chia seeds and pulse once or twice to mix then tip into a dish. Cover and chill for 20min to allow seeds to swell and soften. You can leave overnight, but it will become a little more grey.
If the dates are not really soft, soak in boiling water for 10min or so first. Pulse the dates in a food processor so they become small chunks. Add some water, a tablespoon at a time so that it comes together as a smooth puree. The exact amount will depend on your dates but you want a spoonable mixture but not too runny. Note - this will give you enough for around 2-3 chia puddings or use the rest for something else (also good on toast, with oatmeal and more).
Once the chia have soaked, layer up the chia pudding with the date puree and top with a little toasted coconut.
Calories: 622kcal | Carbohydrates: 103g | Protein: 8g | Fat: 25g | Saturated Fat: 16g | Sodium: 18mg | Potassium: 1277mg | Fiber: 17g | Sugar: 71g | Vitamin A: 4% | Vitamin C: 12.4% | Calcium: 21.9% | Iron: 30%