Ingredients
Equipment
Method
Making the Pudding
- In a blender, combine the yogurt, apple butter, Medjool dates, miso paste, vanilla, cinnamon, cardamom, and soy milk. Blend until the mixture is completely smooth.
- Pour the blended mixture into a medium bowl and stir in the chia seeds with a whisk. Allow sitting for 5 minutes.
- Whisk again to break up any clumps forming.
Making the Topping
- Add oats, walnuts, Medjool dates, and a pinch of salt to a food processor. Pulse until crumbly.
Sautéing Apples
- Sauté diced apples with maple syrup and cinnamon in a skillet over medium-low heat until soft.
Layering the Pudding
- In jars, layer the chia pudding base, sautéed apples, and crumble topping.
- Repeat layers until jars are filled, leaving room for drizzles.
Storage Instructions
- Seal jars and refrigerate for up to 3-4 days.
Notes
Use an immersion blender for easy mixing and adjust milk for desired pudding thickness.