Chocolate Chia Pudding Breakfast Jars

Prep Time 25 mins
Cook Time 5 mins
Total Time 30 mins
COURSEBreakfast
Servings 4.5 Cups

Equipment

  • 1 Small Saucepan
  • 1 Food Processor
  • 1 Medium Mixing Bowl
  • Jars or containers To store

Ingredients
  

  • 20 JC's Pitted Dates Chopped
  • 1 Cup JC's Premium Natural Cashews
  • 2/3 Cup JC's Black Chia Seeds
  • 1 Cup Milk
  • 2 1/2 Tbsp. Cocoa
  • 2 1/2 Cups Milk Extra
  • 1-2 Tbsp. Honey or to taste
  • Greek or Coconut Yoghurt For serving
  • Julienne Apple For serving
  • Raspberries For serving
  • Extra Honey For Drizzling, if desired

Instructions
 

  • In a small saucepan combine the dates, milk and cocoa then  stir over a medium- high heat until the milk just comes to the boil. Remove from the heat and allow to cool.
  • Place the cashews into a food processor and process until finely ground, add the cooled date mixture and process until thick and smooth . Transfer the mixture to a medium sized bowl and stir through the chia seeds and milk until well combined. Cover and refrigerate for 5-6hours or overnight until the pudding mixture has thickened. Add honey to the pudding to taste as desired.
  • Spoon into jars or containers and refrigerate until required. Top with yoghurt, apple and a drizzle of honey if desired. Serve immediately.

Notes

Replace the milk and yoghurt with plant based alternatives for a vegan version.
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Keyword cashews, chia, chocolate, pudding