This month I thought I’d celebrate the warmer weather, sunnier and lighter days with this special Percol Coffee creation. Ideal served as a filling breakfast or dessert, a super easy coffee-infused oat and chia pudding is accompanied by a delicious, creamy chocolate ‘ice cream’ (made from frozen bananas – you’d never guess!), served with a rich caramel sauce.
Sound like heaven? What’s even better is that although this concoction tastes rather indulgent, it’s actually gluten-free, dairy-free, vegan and contains no refined sugar. You can decorate it with whatever toppings you like (hazelnuts, grated dark chocolate or chopped dates would work well), it’s sure to be a hit for both coffee and chocolate lovers!
Ingredients (serves 2):
For the chia pudding –
- 90g rolled oats (I used Flahavan’s)
- 2 tablespoons chia seeds (I used Kaizen Living)
- 2 teaspoons Percol Coffee + 2 tablespoons boiling water
- 150ml almond milk (I used Alpro)
- 2 tablespoons maple syrup (I used Meridian)
- ½ teaspoon vanilla extract
For the ice cream –
- 2-3 frozen bananas
- 4 tablespoons almond milk
- 2 tablespoons cacao or cocoa powder
- ½ teaspoon vanilla extract
For the caramel drizzle –
- 2 tablespoons date nectar or molasses (I used Beloved)
- 2 tablespoons smooth cashew or almond butter (I used Meridian)
- ½ teaspoon vanilla extract
- 1 teaspoon almond milk
- Pinch of sea salt
To decorate –
- Flaked almonds
- Cacao nibs
Get making!
- First make the chia oat pudding: Mix together the oats and chia seeds in a kilner jar or container with a lid. Make up the coffee with boiling water to dissolve, then leave to cool slightly. Pour this into the oat mixture along with the almond milk, maple syrup and vanilla extract and mix well. Cover and place in the fridge for at least 2 hours or overnight.
- When you’re ready to serve, divide the chia pudding between two bowls. Remove the frozen banana chunks from the freezer and place in a food processor or blender with the other ingredients. Whizz up well until completely smooth and thick.
- Spoon this between the bowls. Whisk together the caramel sauce ingredients then drizzle over. Finally scatter over the flaked almonds and cacao nibs – now enjoy!
Check out my other recipes working with Percol Coffee over here 🙂