Naturally sweetened with dates and layered with maple yogurt, this chia pudding is a nourishing treat—rich in fiber, healthy fats, and pantry-powered goodness. Top it off with our Sweet Mango Strips and Toasted Coconut Crunches for texture, chew, and a little joy.

Ingredients

Chia Pudding

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

Maple Yogurt & Assembly

• 2 cups whole milk or coconut yogurt
• ¼ cup pure maple syrup, plus more for drizzling
• Thirty Greens Sweet Mango Strips, sliced
• Thirty Greens Toasted Coconut Crunches
• Flaky sea salt
• Ground cinnamon (optional, for dusting)

Instructions

Step 1 – Make the Pudding
In a blender, combine dates, cashew milk, cashews, cocoa powder, vanilla, salt, and cinnamon. Blend on high until completely smooth, about 1 minute.

Transfer the date milk to a large jar or container. Stir in the chia seeds, making sure they’re evenly distributed. Cover and chill for at least 6 hours or overnight to thicken.

Do ahead: Chia pudding can be made up to 5 days ahead. Keep chilled.

Step 2 – Make the Maple Yogurt
In a bowl, stir together the yogurt and maple syrup until smooth. Store in a jar or reuse the yogurt container.

Do ahead: Maple yogurt keeps for 5 days in the fridge.

Step 3 – Assemble
In a small ramekin or glass, layer a few spoonfuls of chia pudding and maple yogurt. Top with mango strips and coconut crunches. Finish with a drizzle of maple syrup, a pinch of flaky sea salt, and a dusting of cinnamon if desired.

Serving Suggestions:
Perfect for breakfast, snack time, or a make-ahead dessert. Store pre-portioned in jars for an easy grab-and-go option.