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.
Place the milk and chia in a container and stir well. Refrigerate overnight or for at least four 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. The pudding, unassembled, will keep in the fridge for up to three days.
Notes
• Using canned coconut milk will make this pudding very rich and dessert-like. If you prefer something lighter choose nut or oat milk instead. (Coconut milk for dessert, almond for breakfast.) • You don't need medjool dates for this recipe. Just use regular dates, and soak them in hot water for half an hour before blending if they're not soft. • The orange sauce will seem too much like juice, but it will thicken, and it goes well with the hint of orange in the pudding and the pomegranate. Leave it out if you don't want to dirty your blender, and serve the pudding in a bowl with pomegranate or granola.