Salted "Caramel" and Pretzel Overnight Oats with Kasvi Cacao

Makes 2 jars 

For the oats:

• ¾ cup rolled oats
• 1.5 cups water or almond milk
• 1 T Kasvi cacao powder
• 1 T chia seeds (optional) 

 

For the caramel:

• 5 dates
• 2 T peanut butter
• 1 T coconut oil, melted
• 1 tsp. vanilla extract
• Dash of Himalayan pink salt or sea salt
• Splash of water incase mix is too thick

 

Toppings:

• 1 cup coconut or Greek yogurt
• ¼ cup pretzels, broken into small pieces 

 

Directions:

1. Soak the oats and chia seeds in the almond milk overnight.
2. To make the caramel, put the dates, melted coconut oil, peanut butter, and vanilla into a food processor. 
3. Blend until there is a caramel like consistency, remove from food processor, then fold in the salt. If the mixture seems too thick, add a little bit of water at a time to reach a smooth consistency.
4. Add a layer of caramel sauce to the overnight oats, then top with yogurt and pretzels. Enjoy!