Chalo Chocolate figs and chia pudding
PREPARATION TIME: 10 MINUTES
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.
Ingredients
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
Instructions
CHIA PUDDING
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.
MAPLE YOGURT AND ASSEMBLY
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
