It’s a Choc Banana Peanut Butter Chia Pudding!! Calling all Peanut Butter addicts out there!! This recipe is so unbelievably delicious and is a peanut butter lover’s dream come true! It’s just so inviting! Dig in with a big spoon and make sure you get a little bit of each layer as it is chocolately, peanut buttery, smooth, crunchy ... all in one mouthful! Who says you can’t have dessert for breakfast? It’s a MONSTER!! ...
Desserts
Mains
Snacks
Choc Peanut Butter Chia Pudding
By The Secret Squirrel
Choc Chia Pudding
- 2 tbsp chia seeds
- 1 very ripe banana
- ½ cup milk of choice (almond milk, soy milk etc.)
- 1½ tbsp Raw Cacao Powder
- 1 tsp raw Agave Syrup
Caramel Sauce
- ¼ cup Medjool dates (pits removed)
- ¼ cup crunchy peanut butter (salted)
- ½ cup milk of choice (almond milk, soy milk etc.)
- ½ tbsp Mesquite Powder
Toppings
- 1 ripe banana (sliced)
- Caramelised Buckinis
- Cacao Nibs
- Step 1Firstly make the chia pudding. In a bowl, mash 1 x banana with the back of a fork, until smooth.
- Step 2Add all remaining 'Choc Chia Pudding' ingredients and whisk with a fork until mixed well. Leave in the fridge to soak overnight. Chia seeds will expand to make a pudding.
- Step 3Next make the 'Caramel Sauce' layer. Add dates to a food processor and process until it becomes a smooth date paste.
- Step 4Add remaining ingredients and process until smooth and well combined. This will take a few minutes. Leave in the fridge overnight to chill.
- Step 5In the morning, mix the chia pudding and smooth out any lumps.
- Step 6Grab 2 glass jars and gradually add each layer to the jar. Begin with a few spoonfuls of the chia pudding, then top with caramel sauce, layer of sliced banana, Buckinis and raw cacao nibs.
- Step 7Repeat again. What a monster!! Arrrrgghh!!
Can you please clarify which ingredients are used in steps 2 and 4? You have said 'add remaining ingredients' for both of those steps, which can't be possible at 2 stages. I really want to try this one :)
Hi Jess, thanks for getting in touch! We had our recipes transferred over from our old website and there seem to be a few creases we haven't ironed out yet. I've updated this recipe and should read a lot easier now! Thanks again.