My take on the popular banana chia pudding, based on the ingredients I had handy and making a gluten free/vegan dessert version of my favorite sandwich as a child- peanut butter with banana and honey.
1-2 tbsp chia seeds
1 cup water**
Banana soft serve-
1 frozen banana
2 tbsp almond milk
Almond maple butter-
1tsp vanilla powder
1/2-1tsp maple syrup (or agave)
1tbsp raw almond butter
2tbsp + 1tsp almond milk
Add chia seeds to water and let sit for about 15 min or until gel forms
Blend almonds in food processor until they have a flour-like texture
Mix together almond meal, vanilla powder, maple syrup, almond butter, and almond milk in a small bowl
Let frozen banana thaw for 1-2 min then blend in food processor with almond milk until it looks like ice cream
Layer banana soft serve, then chia gel, then almond maple butter in a parfait glass and top with any combination of banana slices, cacao powder, cinnamon, honey (or agave), and cacao nibs- yum!
*note: the chia gel makes a lot more than you need in this recipe and the extra will keep in the fridge for a few days to use again or you can decrease the amount to 1-2tsp chia with 1/3c water.
**option: substitute coconut water (I love the chocolate) for water, but if you do I would err on the side of less sweetener in the almond maple butter
Caroline Moore- 16 year old, full-time highschooler/part-time chef, dancer, mermaid, yogi, artist, juicer, traveler, philanthropist, lover, journalist, chocolatier, model, tomboy, wannabe hippie, and blogger currently living in Dallas.