Chalo Chocolate figs and chia pudding


This chia pudding is delicious on its own—and even better when layered with maple yogurt as a parfait. Leftover maple yogurt can be repurposed for breakfast and topped with fruit and granola. It’s a choose-your-own-adventure kind of dessert.


Chia Pudding

150 gr of Chalo Diced Figs

3 cups of almond milk

2/3 cup raw cashews

3 tbsp. cacao powder

2 tbsp. vanilla extract

1 1/2 tsp. salt

1 tsp. ground cinnamon

1/2 cup Chalo Chia seeds

Maple Yoghurt & assembly

2 cups Greek yoghurt

1/4 cup maple syrup (plus more for serving)

1 tsp ground cinnamon

Chalo Cacao nibs for serving



Blend the figs, almond milk, cashews, cocoa powder, vanilla, salt, and cinnamon in a blender on high speed until very smooth, about 1 minute. Transfer the fig milk to a quart-size jar or resealable container. Stir in chia seeds. Cover and chill at least 6 hours.

Do Ahead: Chia pudding can be made 5 days ahead. Keep chilled.


Stir yogurt and ¼ cup maple syrup in a medium bowl. Transfer to a quart-size jar or resealable container (or reserve yogurt container and use that!).

To serve, alternate layering a few spoonfuls of chia pudding and maple yogurt in a small ramekin or 8-oz. glass. Drizzle with maple syrup and sprinkle with sea salt. For an extra oomphf top of with some cacao nibs!

Do Ahead: Maple yogurt can be made 5 days ahead. Chill.

The original recipe by Bon Appetit