Description
German chocolate cake for breakfast! Decadent dark chocolate overnight oats layered with gooey Medjool date caramel + pecans + coconut. Easy, healthy, YUM!
Ingredients
Scale
Medjool Date Paste
- 1 cup (200g) Natural Delights® Pitted Medjool Dates
- 2/3 cup warm water
Chocolate Overnight Oats
- 1/2 cup (50g) rolled oats
- 1 cup (240g) almond milk
- 2 tbsp (20g) chia seeds
- 2 tbsp (35g) Medjool date paste (above)
- 3 tbsp (15g) cacao powder
- 1/8 tsp salt
Caramel Pecan Coconut “Frosting”
- 2 tbsp cup (15g) chopped pecans
- 2 tbsp (12g) unsweetened shredded coconut
- 1/4 cup (70g) Medjool date paste (above)
Instructions
- Blend the dates and water in a high speed blender until smooth. (Date paste video tutorial HERE)
- Transfer to a glass jar, you will have some left over but it keeps in the fridge for a couple of weeks.
- In a bowl, whisk together the oats, almond milk, chia seeds, 2 tbsp date paste, cacao powder, and salt.
- Cover and refrigerate overnight.
- The next day, stir together the 1/4 cup date paste with the pecans and shredded coconut.
- Layer the chocolate overnight oats with the pecan/coconut mixture into 2 jars.
- Enjoy!
Nutrition
- Serving Size: 1 serving
- Calories: 391
- Sugar: 38g
- Sodium: 243mg
- Fat: 14g
- Saturated Fat: 4g
- Carbohydrates: 64g
- Fiber: 13g
- Protein: 8g
Keywords: vegan, healthy, easy, chocolate, meal prep, cake, caramel, oatmeal, breakfast