A sweet and satisfying breakfast that's great for digestion and hormone balance. This recipe features a homemade date caramel sauce, creamy Greek yogurt, and wholesome toppings, making it a perfect sweet treat hack for fall.
1. To make the date caramel sauce: Put 10-15 pitted Medjool dates in boiling water for 10 minutes.
2. Combine the soaked dates in a blender with 1/4 cup coconut milk. Add more coconut milk if needed for desired consistency.
3. Blend until smooth. Store the date caramel sauce in the fridge for up to a week.
4. To assemble the yogurt bowl: In a bowl, combine 1 cup of plain Greek yogurt with 2 spoonfuls (approximately 2 tablespoons) of the prepared date caramel sauce and 1 scoop (approximately 2 tablespoons) of peanut butter.
5. Top with chocolate chips and pumpkin seeds.
6. Serve with apple slices.
7. Optional: Add an additional scoop of Greek yogurt to the bowl for a thicker consistency.
