A tasty and nutritious pudding made with chia seeds. Makes a great after dinner dessert or an anytime sweet treat. Give it a try!
- 1/2 cup almond milk
- 1/4 cup coconut oil
- 2 tablespoons maple syrup
- 3 tablespoons chia seeds
- 1 teaspoon vanilla extract
- 1 ripe banana, plus extra to top
- 4 fresh strawberries, to top
- dash of cinnamon (optional)
- In a high powered blender, blend all the ingredients, except for the sliced fruit topping and cinnamon, for 1 minute or until completely blended. If too thick to blend well, add a little more almond milk.
- Transfer into two small bowls or ramekins, using a OXO Good Grips Silicone Spatulas or other brand to get every bit. Cover with plastic wrap and refrigerate overnight.
- Before serving, remove plastic wrap. Wash the strawberries and pat dry, cut off and discard the leafy tops, slice in half, then equally divide to top each servings. Also peel and slice the extra banana, then place a couple of slices on each serving. Place any remaining banana in a freezer safe Ziplock Freezer Bag or other brand, and freeze to later use in smoothies or other recipes that call for frozen banana. Serve, with or without a dash of cinnamon on each serving.
- Replace the topping of bananas and strawberries with other fresh fruit and berries. You might try chopped kiwi with raspberries, or chopped mango with blueberries.
- Replace the cinnamon garnish with a sprinkle of unsweetened shredded coconut.
- Instead of using maple syrup for the sweetener, use 6 to 8 large dates soaked in filtered water for 2 hours then drained before blending, or after blending mix in stevia powder to taste.
- For a chocolate flavored pudding add 2 tablespoons of cacao powder, omit the fruit topping and cinnamon, and adjust the sweetener to taste.
Makes 2 servings