Cake Batter Chia Pudding with Coconut Whipped Cream (serves 2-3)



– 6 tablespoons chia seeds18

– 1 cup unsweetened non-dairy milk (plus more for blending)

– 6-8 medjool dates, pitted + well-chopped

– 1/4 cup almond butter

– 1/4 cup gluten-free rolled oats

– 1 1/2 tablespoons cacao nibs

– 1 teaspoon pure vanilla extract

– 1/4 teaspoon almond extract


For the topping:

– 1 can full-fat coconut milk, refrigerated overnight

– 2-4 teaspoons pure maple syrup

– 1/2 – 1 teaspoon pure vanilla extract



– Stir chia seeds with the milk in a bowl and add the dates, almond butter, and oats. Cover and place in the fridge for at least 2 hours (3-4 hrs preferred or overnight).

– Scoop the mixture in your blender with the cacao nibs, 1/2 teaspoon vanilla, and 1/4 teaspoon almond extract. Add a splash of milk and blend until fully smooth and creamy. Add more milk as needed (slowly) to keep the pudding as thick as possible.

– Taste and add 1/2 teaspoon more vanilla extract if desired and few more small drops of almond extract. For more sweetness blend in more chopped dates (soaked for easier blending). Refrigerate in a sealed container until chilled.

-While chilling, open the can of coconut milk and scrape off the solid white layer (about 1/2 way into the can). Avoid scooping any of the liquid. Place in a metal mixing bowl and beat with 2 teaspoons maple syrup and 1/2 teaspoon vanilla extract until fluffy. Add more maple + vanilla if desired. Chill until ready to use and whisk before serving.

-Serve pudding with coconut whipped cream on top and sprinkling of cacao beans.

– Keep extra sealed in the fridge for 3-4 days. [Credit:]