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Candy Bar Chia Yogurt Pudding Cups
Ingredients
Units
Scale
CHOCOLATE CHIA PUDDING
- 1 cup milk (I suggest whole, oat, cashew, or coconut for extra creaminess)
- 1 cup greek yogurt
- 1/4 cup chia seeds
- 1–2 tablespoons cocoa powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4–1/3 cup maple syrup (or sweetener of choice)
PEANUT BUTTER MOUSSE
- 1/2 cup whole milk yogurt
- 2 tablespoons natural peanut butter
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 3–4 tablespoons maple (or sweetener of choice)
PEANUT DATE CARAMEL
- 1 cup Medjool dates, pitted
- 2–3 tablespoons boiling water
- 1/3 cup salted dry-roasted peanuts, chopped
Chocolate Shell
- 2–3 tablespoons chocolate, chopped or chips
- 1 teaspoon coconut oil
Instructions
- In a large bowl whisk together the chia pudding ingredients and let it sit in the fridge for 3-4 hours or at least overnight to set.
- Next, whisk together the peanut butter mousse ingredients and let it sit in the fridge for a few hours as well in the fridge to thicken.
- For the caramel, in a high-speed blender combine the date and hot water until you reach a smooth paste. Transfer the date paste to a bowl and stir in the peanuts.
- In a small cup, jar or ramekin star with a tablespoon of the data caramel mixture, then the chia pudding then the peanut butter yogurt. make 3-5 more times depending on the size container you’re using and place in the fridge to firm.
- While the caramel, pudding, and mousse are firming back up, melt the chocolate and stir in the coconut oil.
- Top each container with a thin layer of chocolate and let the chocolate harden to create a shell.
- Crack the chocolate, dig down for every layer and enjoy
