Sticky Date ChiChi

A five-minute breakfast that tastes like dessert. Inspired by sticky date pudding, but make it protein. If you've never had sticky date pudding, picture caramel-soaked cake with a warm toffee sauce on top. It's one of those desserts that ruins all other desserts. We wanted that flavor in a bowl of hot cereal, so here we are. This version uses our Maple Brown Sugar ChiChi as the base, soft chopped dates that turn jammy as they cook, and a quick "toffee" sauce made from peanut butter and agave. No stove-top caramel. No waiting around.

Ingredients

• 1/3 cup maple brown sugar chichi
• 1 cup milk
• 2 dates, chopped
• pinch of sea salt

Instructions

1. add the chichi, milk, chopped dates, and sea salt to a small pot over medium heat. stir and bring to a gentle simmer. cook until soft and tender, about 3-4 minutes.
2. while the chichi cooks, whisk together the peanut butter, agave, and a splash of milk until smooth and pourable.
3. pour the cooked chichi into a bowl, drizzle with the toffee sauce, and top with extra chopped dates.

toffee sauce

• 2 tbsp natural peanut butter
• 1 tbsp agave
• splash of milk