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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
  • 12 tablespoons cocoa powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/41/3 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
  • 34 tablespoons maple (or sweetener of choice)

PEANUT DATE CARAMEL

  • 1 cup Medjool dates, pitted
  • 23 tablespoons boiling water
  • 1/3 cup salted dry-roasted peanuts, chopped

Chocolate Shell

  • 23 tablespoons chocolate, chopped or chips
  • 1 teaspoon coconut oil

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. While the caramel, pudding, and mousse are firming back up, melt the chocolate and stir in the coconut oil.
  6. Top each container with a thin layer of chocolate and let the chocolate harden to create a shell.
  7. Crack the chocolate, dig down for every layer and enjoy