This chocolate chia banana pudding is so good I can’t believe I hadn’t introduced myself to it sooner. I’ve seen so many people post chia pudding recipes and they all look delicious, but I think what was stopping me from making it is that I don’t like the texture of chia seeds! I don’t mind them baked or blended in smoothies, but I’ve never been a big fan of eating them whole.
I had so many chia seeds that have been ignored in my kitchen for so long that I just had to find a way to use them up. So even if it this pudding didn’t turn out to be good, I really had nothing to lose.
I can proudly tell you that I was wrong! It turned out so good that I’ve made it as a dessert, snack, breakfast quite a few times already. I guess I learned to never judge a food without trying it first. (Haha)
This recipe tastes like you’re eating something “bad” but you don’t have to feel guilty one bit because it contains only real and whole food ingredients. And very few of them! Only six ingredients. Banana, chia seeds, milk, raw cacao powder, raw honey and cacao nibs. And even the honey can be avoided if you have super ripe bananas for that extra sweetness. And did I mention that it’s raw? That’s always an extra bonus. I used homemade raw cashew milk, which is literally 1/2 cup raw soaked cashews blended with 35 oz of water at a very high speed.
The waiting time to eat this pudding is about 3-4 hours but you can definitely make a lot more and leave it in the fridge overnight or even up to 3 days. I wouldn’t eat it if it’s over 3 days old in the fridge. The serving size for this recipe is for one person, (because the first time I made it was the only time I measured my ingredients) but like I said you can double it up or make as much as you want.
Smash the banana in a bowl and mix together the rest of the ingredients (except the cacao nibs) in the same bowlLet it set for at least an hour in the fridge
When ready to eat, top off with banana slices and cacao nibs
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