In a sealable container, add chia pudding ingredients and whisk to evenly combine. Keep whisking for about a minute to allow the chia seeds to start expanding and not stick to each other. Cover and let chill in the fridge. Overnight is best but 1-2 hours is plenty of time.
Add date crumble ingredients into a food processor and pulse until everything comes together in small chunks. You might need to add 1-2 tbsp of water to help it along if your dates are dry. You can also soak them beforehand. Transfer to a bowl and set aside.
Wash and dice yellow peaches. Alternatively you can cut slices but I found that cubes layer a bit more evenly.
Bring a small saucepan to medium heat and add in coconut sugar and lemon juice. Quickly stir it around, I recommend using a silicon tipped spoon or spatula. Toss in peaches and mix together. Allow everything to come to a boil for 2-3 minutes stirring frequently and then turn the heat off. Transfer to a bowl and let cool to room temperature.
Begin to layer your jars starting with whichever component you would like. I decided to work with the date crumble - peaches - chia pudding, starting from the bottom. You should have enough of everything to make two layers of each.
Top off with a few sliced peaches and a final sprinkle of the date crumble. You could also add more cinnamon.
Serve chilled or slightly warmed. Dig in with a spoon and enjoy!
CoursesBreakfast, Dessert, Snack
Recipe by The Plant Philosophy at https://theplantphilosophy.com/no-bake-peach-cobbler-chia-pudding-parfaits/