Made with creamy almond milk, luscious Vermont maple syrup, gooey caramel, and naturally sweet medjool dates, this little cup packs big flavor into every spoonful. It’s rich, dreamy, and perfect for a midday pick-me-up or a guilt-free dessert that feels way too good to be true.

Instructions

  1. In a bowl or jar, mix chia seeds, almond milk, maple syrup, vanilla, and a pinch of salt. Stir well, let sit for 10 minutes, then stir again to prevent clumping. Cover and refrigerate for at least 4 hours or overnight until thickened.
  2. Blend the dates, coconut milk, vanilla, and sea salt in a food processor or blender until smooth and creamy. Add a splash of water or milk if needed to reach desired consistency.
  3. Spoon chia pudding into the base of small jars.
  4. Add a generous layer of caramel.
  5. Top with Back Roads Granola, a cherry, and a square of dark chocolate.
  6. Add extra toppings like toasted coconut or nuts if desired.
  7. Serve immediately or keep chilled for up to 3 days in the fridge.

Tips

Want more crunch? Mix granola with cacao nibs or roasted seeds.

For a shortcut, use a good-quality jarred caramel or coconut caramel.

Add a spoonful of Greek yogurt between layers for extra creaminess.