Banana Nut Chia Seed Pudding
Why has no one told me before how amazing chia seed pudding is? I feel like I've been missing out my whole life. I've tried to make it a couple times before but it came out too thick so I just kind of gave up. BUT, I've recently discovered the mother of all chia seed pudding recipes, thanks to a friend (shout out to you, Janet). It's also Whole30 and Paleo friendly!
I think the best part of this recipe was that I let it sit overnight in an almost empty jar of almond butter. Obviously, you aren't going to have a close to empty almond butter jar laying around on the reg but this stuff still tastes amazing either way.
Another secret to this recipe is this "caveman mylk" I bought from South Block which contains water, cashews, cinnamon, dates, madagascar vanilla and pink himalayan salt. If you can't purchase this because you don't live in the Virginia/DC metro area, I would simply replace the caveman mylk with cashew milk and add in a tsp of cinnamon and vanilla and a dash of pink himalayan salt!
- 1 cup caveman mylk (or cashew milk with 1 tsp vanilla, 1 tsp cinnamon, dash of pink himalayan salt)
- 3 pitted dates
- 1 banana
-1/4 cup chia seeds
Blend 1 cup of milk with three pitted dates and 1/2 of the banana until smooth. Next, add in the chia seeds and blend again but only for about 5 seconds to mix evenly. Pour this mixture into your jar (or almost empty nut butter jar like me) and let it sit overnight! In the morning, simply cut up the other half of your banana and add on top. I also added a little shredded coconut and cashew pieces on top as well!
Hope you enjoy!