I have to be honest here, I’ve never been truly impressed with chia pudding, the taste just never did much for me and since eating chia pudding since 2015 I’ve been trying to find the so called Holy grail of chia puddings and I’ve finally found one that has met my satisfaction and that is all thanks to banana ice cream or nice cream. My favourite additions to nice cream are nut butters, nuts, frozen blueberries but I needed the right amount of sweetness that didn’t leave a sickly feeling. I love cacao and maca superfoods for their enriching tastes and these make a great addition to your chia pudding. So enough chatting and let’s get cooking?
3 tbsp chia seeds
200ml almond milk (or and dairy free alternative)
1/4 tsp vanilla extract
2 tsp honey
2 sliced and frozen bananas
50ml almond milk
1 tbs cacao powder
1 tbs maca powder
2 pitted dates soaked in hot water for 5mins
2 tsp honey
1 tbsp cashew butter or nut butter of choice
Dried white mulberries
Soak your chia seeds in milk, honey and extract overnight in the fridge or for no less than 3 hours.
In the morning place your frozen bananas, milk, cacao, maca, soaked dates, honey and nut butter and blend until a smooth thick consistency (basically the consistency of ice cream). Remove your chia seeds and mix with a spoon to separate the gelled seeds and pour into your bowl and add your nice cream and mix until combined. Roast your nuts until browned and top your bowl with mulberries and nuts, you can also add blueberries for extra sweetness. Add your spoon and dig in!
GF | LF | RSF