Caramel Macchiato Chia Pudding

Caramel Macchiato Chia Pudding tastes just like the classic drink but is made with whole foods! Silky coffee pudding is topped with an easy vegan caramel sauce.

My high school clan lived by one motto: Caramel Macchiatos were life.

My friends and I would take our newly awarded drivers licenses and roll up to the Starbucks drive through every day after school. Rain or shine Iced Caramel Macchiatos were always our order.

And as much as I am still a sucker for those flavors, I no longer want to visit sugar rush central every day. So, I turn to this Caramel Macchiato Chia Pudding instead.

It is a silky chocolate pudding that is made ultra creamy from blended cashews (no soaking required!). It is sweetened with dates for that caramel note without any refined sugar. Then we top it with a 5 minute vegan caramel sauce, that is optional, but highly encouraged.

The result is a decadent pudding that is healthy enough to pass as breakfast.

This coffee pugging has all the flavors of a caramel macchiato without the added caramel sauce, but just plundging a spoon into one of these jars and coming up with a layer of silky pudding and a layer of soft, but slightly sticky, vegan caramel sauce. And a sauce that only took 5 minutes to make?

Like I said, optional, but you know which side of the fence I will be on!

New late 20’s motto: Caramel Macchiato Chia Pudding is life.

Caramel Macchiato Chia Pudding

★★★★★ 5 from 3 reviews

• Author: Laurel
• Cook Time: 20
• Total Time: 20
• Yield: 4 servings 1x
• Category: Breakfast

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Description

Caramel Macchiato Chia Pudding tastes just like the classic drink but is made with whole foods! Silky coffee pudding is topped with an easy vegan caramel sauce.

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Ingredients

For the Chia Pudding:

• 3 cups unsweetened almond milk
• 10 large medjool dates, pitted
• 2/3 cup raw cashews
• 1 tablespoon instant coffee (regular or decaf)
• 2 teaspoons vanilla
• 1/2 teaspoon salt
• 1/2 cup chia seeds

For the caramel sauce (optional, but encouraged):

• 1/4 cup maple syrup OR agave
• 1/4 cup almond butter
• 2 tablespoons coconut oil
• Pinch salt

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Instructions

1. Add all the chia pudding ingredients, except for the chia seeds, into a high speed blender. Blend until smooth. Add in the chia seeds and blend on low until they are stirred into the liquid. Pour into jars and pop in the fridge until it the chia seeds plump up and the pudding thickens, about 4 hours.
2. Once the pudding has thickened, add all the caramel sauce ingredients into a small saucepan. Heat over medium, stirring constantly, until the sauce comes together, about 5 minutes. Pour a layer of the caramel over each of the chia puddings and return to the fridge to allow the caramel to set, about 30 minutes to 1 hour. Enjoy!

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