Chocolate Banana Chia Pudding

Vegan, gluten-free, grain-free, no bake/raw, oil-free, refined sugar-free, soy-free

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This light-tasting chocolate banana chia pudding is a dreamy (yet healthy) breakfast! Chia seed pudding is packed with Omega-3 fatty acids, fibre, calcium, protein, and iron. You can whip this up before bed in a few minutes, and let it chill overnight in the fridge. (Or if you are short on time, simply let it chill for a couple hours.) Be sure to use very ripe, spotty bananas for the sweetest flavour. I love serving this pudding with sliced banana, fresh berries, The Perfect Granola, and Coconut Whipped Cream. To take it over the top, try adding some shaved chocolate, too!

Yield
3 1/2 cups
Soak time
overnight, or 2 hours
Prep Time
5 Minutes
Cook time
0 Minutes
Total Time
5 Minutes

Ingredients:

For the chia pudding:
  • 2 cups (500 mL) unsweetened almond milk
  • 2 very large ripe, spotty bananas (400 g total with peel)
  • 2 tablespoons (10 g) unsweetened cocoa powder
  • 1 teaspoon (5 mL) pure vanilla extract
  • 1/2 cup plus 2 tablespoons (100 g) chia seeds
  • Liquid sweetener, to taste (optional)
Serving options:

Directions:

  1. Add the milk, peeled bananas, cocoa powder, and vanilla extract into a blender. Blend until smooth.
  2. Pour the banana-milk mixture into a large container (with a tight-fitting lid). Whisk in the chia seeds. Secure the lid and shake the container to combine. If possible, shake the mixture a few times during the next 15 minutes to prevent the chia seeds from sticking to the bottom of the container. (If you don't have a container, simply whisk it in a large bowl, and cover it with wrap before chilling.)
  3. Chill the pudding in the fridge overnight, or for a minimum of 2 hours. After chilling, whisk it again to combine. You can add some liquid sweetener, to taste, and thin it with a touch of milk, if it's a bit too thick. Or simply enjoy as is!
  4. Enjoy with your desired toppings. This pudding will keep in an airtight container in the fridge for a few days.

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