Vegan Snickers Chia Pudding - Chocolate Chia Seed Pudding topped with a Peanut Butter Date Caramel. Dairy Free/Gluten Free/Refined Sugar Free.

6 tablespoons Chia Seeds

Good pinch of Sea Salt

3 tablespoons Unsweetened Cocoa Powder

1/4 teaspoon Instant Espresso

1 1/2 cups Soy Milk

3 tablespoons Maple Syrup

1 teaspoon Vanilla Extract

6 Medjool Dates, pitted

Pinch of Sea Salt

2 tablespoons Peanut Butter

5 tablespoons Soy Milk

1 teaspoon Maple Syrup

1/4 cup chopped Peanuts

In a bowl, combine Chia Seeds, Sea Salt, Cocoa Powder, Instant Espresso, Soy Milk, Maple Syrup and Vanilla Extract. Whisk very well, until all the Cocoa Powder has dissolved and your mixture looks like Chocolate Milk.
Spoon mixture into 3 or 4 glasses and place into the refrigerator to set for a minimum of 3 hours, or ideally overnight.
Once your Chia Pudding has set, it's time to make the Date Peanut Butter Caramel.
In a food processor, combine Dates, Sea Salt, Vanilla, Peanut Butter, Soy Milk and Maple Syrup. Process till you get an almost smooth, thick "caramel". Scrape down sides in-between if dates stick to the side of the processor bowl.
Once ready, stir in chopped Peanuts.
To serve, top your Chia Puddings with the Caramel mixture and garnish with additional chopped Peanuts and Dark Chocolate Shavings.
These Chia Puddings can be kept in the fridge for up to 3 days, but remember to store them wrapped in cling film!