RECIPESJanuary 14, 2018
RECIPESJanuary 14, 2018

get out of your breakfast rut – try this vanilla date ‘yogurt’

Getting a balanced breakfast in everyday can be a challenge; there never seems to be enough time, and it feels like you are making a choice between fast or healthy.

And if you are in the habit of a ‘good’ breakfast, after awhile, it can get boring and monotonous.

I like have a few options in my rotation so I can vary it based on what I have time for, as well as what I have a taste for.

I always called this a ‘chia pudding’ or ‘bowl’ recipe before, but when I recently made it at my ‘Eating Well Reset’ cooking class, several people commented that, “I’ve never liked chia puddings before, but this is really good.” When I asked further, they said the texture is usually jelly-like, off-putting, and the flavor is bland.

This recipe is a little different, as the rich, creamy nut-milk in this recipe is serving as the primary texture and flavor of the dish – rather than the chia. The seeds just help to thicken it a bit. I also add equal parts hemp seeds for protein, and to add a bit of texture.

What makes this recipe so wholesome – is the balance of protein (hemp, cashews), fiber (chia, cashews) and healthy fat (chia, coconut butter, cashews) that will keep blood sugar levels stable throughout the day, which is turn keeps you full and energized. As you probably know, chia seeds are a great source of omega-3 fats, which we can all use more of.

This recipe is as easy to make as a smoothie, and unlike most smoothies, it can be made ahead of time for maximum flavor and efficiency. There is an option for 1-3 dates in the recipe – 2 is the middle road to take in terms of sweetness. Add 1 if you want to keep sugars low, and 3 if you prefer a sweeter taste.

Double or triple the recipe to have your breakfasts ready for a few days. Be sure to top with your favorite fruit and crunchy toppings – like granola or nuts and seeds.

Vanilla date (dairy-free) ‘yogurt’

This nutrient-dense, protein-packed, non-dairy breakfast is a great alternative to yogurt or oatmeal. It can be made ahead of time, and is easy to grab and go on busy mornings. I like to make a big batch and scoop out as I need it. It’s also great to top with lots of fresh fruit and something crunchy – like granola or nuts. I also add extra hemp seeds for a protein boost.


¾ – 1 cup almond milk (less if wanting to enjoy sooner, more if making overnight/ahead of time)
¼ cup cashews
1-3 dates, pitted
1 teaspoon coconut butter or oil
1 teaspoon vanilla extract
2 tablespoons chia seeds
2 tablespoons hemp seeds
fruit, seeds, granola, nuts, coconut, etc for topping (optional)


Add almond milk, cashews, dates, coconut butter, and vanilla to blender.  Blend until smooth. The dates should be mostly all blended, and the consistency should be like a custard.
Add chia and hemp seeds to a small bowl, mason jar, or container (whatever you are going to eat from/store in).  Pour ‘milk’ over seeds, stir, and let sit for (ideally) at least 10 minutes or overnight.  It will get better the longer it sits.  

+ add 1 teaspoon ground turmeric add 1/4 teaspoon ground ginger and/or cinnamon to milk for a ‘golden spiced’ version
+ not vegetarian? stir in a scoop or two of collagen for an additional protein boost


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