Chocolate Cashew 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.

Pudding:
7 oz Medjool dates (about 13), pitted
3 cups cashew milk
⅔ cup raw cashews
3 Tbsp. cocoa powder
2 tsp. pure vanilla extract
1½ tsp. kosher salt
1 tsp. ground cinnamon
½ cup white chia seeds

Maple Yogurt and Assembly:
2 cups whole-milk or coconut yogurt
¼ cup pure maple syrup
flaky sea salt

Garnish:
pure maple syrup
ground cinnamon

Chia Pudding:
Blend dates, cashew milk, cashews, cocoa powder, vanilla, salt, and cinnamon in a blender on high speed until very smooth, about 1 minute. Transfer date 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. Dust with cinnamon.

Makes 4-6 servings.

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