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.
250 ml non-dairy milk, 3 tablespoons chia seeds
In the bowl of a food processor, add the chia pudding, cocoa, 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.
3 tablespoons cocoa powder, 40 grams soft dates, Zest of an orange, 1/2 teaspoon cinnamon
To make the orange sauce topping the parfait, place a peeled orange in a blender, or use an immersion blender, and pulse until you have a thick juice. It will thicken more in the refrigerator. Add a teaspoon of maple syrup or honey if you find it too tart.
1 orange
To assemble the parfait, 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 refrigerator for up to three days.