Banana Cream Chia Pudding
Banana cream pie has been on my mind for weeks after getting sucked into my Instagram algorithm. I couldn’t help but recreate a healthier version, one so good (and not filled with sugar) you could eat it for BREAKFAST. This delectable chia parfait really hits that banana cream craving and is worth the make! Enjoy for breakfast or for dessert :)
Dairy free, gluten free, refined sugar free, soy free, tree nut free
Yield: 2 servings
Ingredients
1/3-1/2 cup chia seeds (1/2 if you prefer a thick pudding, 1/3 if you prefer it a bit thinner)
1 cup unsweetened hemp or nut milk
heavy shake of cinnamon
splash of vanilla extract
4 T coconut cream
a few shakes of turmeric
1 small banana
your favorite cinnamon or vanilla cereal - I used grain free cinnamon Forager
optional sweetness: 3 drops of stevia or 1 tsp maple syrup
optional toppings: cacao nibs or unsweetened shredded coconut
Directions
Prep ahead: either the night before or at least 2 hours before serving; mix chia seeds with milk, cinnamon, and vanilla extract in a medium jar
Just before you’re ready to enjoy, in a separate small mixing bowl; add coconut cream, a few shakes of turmeric, and optional sweetness, if desired. Using a handheld electric mixer, beat the mixture for about 5 minutes, or until you have a thick whipped cream like texture. Start on low and up the speed to high
In a small jar or parfait glass, layer 1/4 of the chia pudding, followed by a small scoop of coconut cream, then sliced banana and cereal, and repeat: chia pudding, coconut cream, banana and cereal followed by optional toppings. In the same order, make your second dish
Enjoy!
