As the sci-fi author Robert A. Heinlein did once declare: ‘One should not attend even the end of the world without a good breakfast.’ Well, that just about sums up me.
I’d be more than pleased to enjoy breakfast for a solid 5 hours, leisurely sip on cups of piping hot coffee, and taking pleasure in everything our fridge can dish out.
Why do I love breakfast so much? It’s one of them times when it’s perfectly fine to indulge in a wholly sweet meal. A pain au chocolat, pancakes, French toast – it feels like having dessert for your starter, main and dessert and ain’t nobody gonna call you out.
This here chocolate salted caramel chia pudding is just that – an indulgent treat for breakfast time. Plus side is it takes less than 10 minutes to whip up, can be made the night before and is both filling and packed with protein.
It’s just the perfect way to kick-start your day!
If y’all try this recipe at home, make sure to tag your photo with #myvibrantkitchen on Instagram. I’m always thrilled to see y’all’s wonderful recreations. Don’t forget now, sign up for My Vibrant Kitchen’s newsletter below so you get all our latest recipes, vegan lifestyle tips and travel diaries delivered straight to ya.
Chocolate Salted Caramel Chia Pudding Recipe
1 hour 15 minutes
- 50 g chia seeds
- 20 g cocoa powder
- 1 Tbsp maple syrup (or sweetener of choice)
- 250 ml unsweetened plant based milk (Soy milk used in this recipe)
- 1 tsp vanilla extract
- 150 g dates (pitted)
- 150 ml water
- 1 tsp vanilla extract
- A pinch of salt
- In a small mixing bowl, whisk together the chia seeds, cocoa powder, maple syrup, soy milk and vanilla extract. Once everything is combined well, refrigerate it for at least 1 hour or leave it overnight.
- For the caramel sauce, soak the pitted dates in 150 ml water for about 10 minutes. Then transfer the dates and soaking water to a blender or food processor, add the vanilla extract and a generous pinch of salt and blend until smooth and creamy.
- Spoon the chia pudding into two glasses and top with the salted caramel sauce. Optionally, you can sprinkle it with roasted chopped nuts and dark chocolate shavings for added flavor. Enjoy!
If you’ve got a sweet tooth, here’s a few more of my dessert recipes that I’d love for you to try! First up, let’s keep it fresh and fruity with my Vegan Blueberry Basil Pie recipe.
It’s an unexpected but delightful twist to a traditional blueberry pie. If you prefer something warm and heartily spiced, go for my Vegan Baked Apple Pie Porridge recipe.
This isn’t just any ordinary porridge. It’s flavored with cinnamon and nutmeg, and it’s as comforting as an apple pie but healthier! For something tropical and tangy, have a go at my Vegan Lime Coconut Pie recipe.
The combination of zesty lime with creamy coconut is pure heaven. And if you need a refreshing pick-me-up after all these desserts, why not indulge in my Vegan Mexican Iced Mocha recipe? It’s the perfect blend of coffee, chocolate and a hint of chili to spice things up!