I’m more than a little obsessed with Chia Seeds right now. I love the pudding texture they give you when you soak them for a little bit. The recipe here called for almond milk but I felt that coconut milk makes the pudding even thicker and creamier.
This is a breakfast for serious dessert aficionados. The combination of the honey smashed bananas with the deep, dark chocolate chia swirls is intense. If you’d like to layer the 2 components more clearly then stick your cup in the fridge after pouring in the chia mixture and let it set for another 15 minutes. Then add the banana on top. I prefer just glopping all of it together.
Recipe adapted from A Beautiful Mess
What you’ll need:
1 ripe banana
2 teaspoons honey (or whichever sweetener you prefer)
1/4 cup chia seeds
1 cup almond milk
1 1/2 tablespoons cocoa
1/4 teaspoon salt
1/2 teaspoon cinnamon
1. Mix together cocoa, chia seeds, almond milk and cinnamon in a small bowl. Refrigerate for 45 minutes, stirring the porridge once in the middle.
2. Blend the honey and banana together.
3. Pour chia pudding into a mug and spoon the smashed banana on top.