Gluten Free Banoffee Chia Pudding with Date Caramel

Presenter: 

Courtney Roulston 

GF BANOFFEE CHIA PUDDING WITH DATE CARAMEL

Recipe By Courtney Roulston

Serves 4

Ingredients

  • 2/3 cup Coles Wellness Road White Chia Seeds
  • 1 ½ cups Coles Organic Almond Milk
  • 1 cup Coles Coconut Milk
  • 1 tablespoon Coles Finest Pure Canadian Maple Syrup
  • 1 teaspoon Coles Ground Cinnamon
  • 1 banana, peeled and sliced
  • ½ cup Coles Dairy Free Coconut Yoghurt
  • 2 packs Coles I’m Free From Anzac Biscuits, crumbled

Date caramel:

  • 10 fresh medjool dates, pitted
  • ½ cup hot water 1 teaspoon vanilla bean paste

Method

1. For the chia pudding, place the chia seeds, almond milk, coconut milk, maple syrup and cinnamon into a bowl. Stir well to combine, cover and refrigerate for 3-4 hours, or you can leave overnight.

2. To make the date caramel, place the dates, water, vanilla and a pinch of sea salt into a small food processor and blend until smooth.

3. To serve, divide the chia pudding amongst serving glasses or bowls. 4. Top with the coconut yoghurt, sliced banana, a drizzle of the date caramel and scatter over the Anzac crumbs.

Enjoy! 

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