Ingredients

• 20 Medjool Dates, pitted
• ¾ cup Coconut Milk (or other non-dairy Milk)
• ½ tsp Salt
• 1 tsp Vanilla Extract

• 1 ½ cups Protein Oats
• ¾ cup Coconut Milk
• ¾ cup Coconut Yogurt (or Greek Yogurt/other non-dairy Yogurts)
• 3 Tbsp Date Caramel
• 3 Tbsp Almond Butter
• 1 Tbsp Vanilla Extract
• ¼ tsp Salt
• 1 Tbsp Organic Chia Seeds

• ¾ cup Coconut Milk
• ¼ cup Coconut Cream (or Greek Yogurt/other non-dairy Yogurts)
• 2 Tbsp Date Caramel
• 3 Tbsp Organic Chia Seeds

• Date Caramel
• Chopped Dates
• Flaky Salt

Instructions

1. Place dates in a heatproof bowl and cover with boiling water; let soak 10 minutes. Drain and transfer dates to a blender or food processor. Add coconut milk, salt and vanilla; blend until smooth.

2. Store in an airtight container and refrigerate for up to 2 weeks.

1. Add all ingredients to a blender. Blend on high just until smooth, about 20 seconds.

2. Transfer to a covered container and refrigerate overnight.

1. Whisk together coconut milk, coconut cream (or yogurt) and 2 tablespoons date caramel. Stir in chia seeds until evenly combined.

2. Transfer to a covered container and refrigerate overnight.

1. Add about ⅓ cup overnight oat pudding to the bottom of each of four 8-oz jars.

2. Spoon about ¼ cup chia pudding over the oat layer.

3. Top with another ⅓ cup oat pudding to fill the jars, making sure to leave enough space to add the toppings and place the lids on the jars.

4. Finish with a thin layer of remaining date caramel and top with chopped dates and flaky salt.

1. This recipe will yield about 1 ½ cups of date caramel (more than the recipe will use).

2. Coconut milk adds richness to this pudding and makes it feel luxurious, but if coconut is not your thing, feel free to swap in your favorite non-dairy milk that suits your taste.