I can’t hide it. I’ve fallen in love with chia seeds. I’ve started adding them to my smoothies as a protein source, and there is AWLAYS some variety of chia pudding in the fridge. I even started inventing my own recipes! And my current favorite is this:
It’s the perfect combination of flavors. I mean, seriously. Wasn’t chocolate meant to be with peanut butter? And throwing bananas into the mix just makes perfection. Once I mastered the chia-to-liquid ratio, I knew that this bad boy had to be tried.
- 1 1/2 cup unsweetened almond milk, divided
- 1/3 cup chia seeds, divided
- 2 tablespoons peanut butter powder
- 1 tablespoon unsweetened cocoa powder
- 4 teaspoons Truvia (or preferred calorie-free sweetner), divided
- 1 banana
- In a small bowl, combine half of the chia seeds, 2 teaspoons Truvia, and peanut butter powder.
- In a second small bowl, combine remaining chia seeds, Truvia, and cocoa powder.
- Add half of the almond milk to each bowl. Whisk briskly until combined.
- Cover bowls and place in fridge for an hour. After an hour, mix each bowl to ensure that all of the chia seeds absorb the liquid fully. Return to fridge for at least 2 more hours, preferably 3.
- After chia has fully gelled, remove from fridge.
- Slice the banana into 1/4" slices.
- Add three banana slices to the bottom of 4 same-sized containers.
- Layer peanut butter chia pudding evenly in each container.
- On top of the peanut butter chia, layer three more banana slices to each container.
- Layer cocoa chia pudding evenly on top.
- Eat immediately or cover and keep in fridge for up to 4 days.
- Redi-whip makes a low-cal and delicious topping!
- 133 calories
- 6g protein
- 17g carbs
- 6g fat
And, before my mom feels the need to tell her story about the first time I had a parfait, let me beat her to the punch.
Do you have a favorite chia pudding recipe? Did you like this one? Share in the comments.
If you’re interested in following along on my journey, you can find me in all the usual places:
Ladies Only Facebook group (sorry, guys!)