🥣I’m on a chia pudding kick, and this is what I came up with today: banana cream chia pudding!
🥥I opted for a chia and coco milk base, for that rich and creamy flavor. Vanilla powder/extract, gives it pie vibes.
The layers are where the magic happens though:
🍌Mashed & sweetened plantain + sprinkle of cardamon
🥥Shredded coco
🍬Almond butter caramel (I think my taste buds broke, so good;)
🌰Blanched slivered almonds
Seriously, this could be breakfast, or a snack. Either way, it’s a party in your mouth, and you need it;). A treat makes every day a little better.
What other chia pudding combos or other desserts would you like to see?
INGREDIENTS
¼ c chia seeds
1 c canned unsweetened full fat coco milk (fave is Native Forest Simple Coco Milk)
Sweetener for pudding: I used a drizzle of maple syrup
1 plantain, mashed + 1 tbsp maple syrup
Shredded Coco
Almond butter caramel (mix 1 tbsp almond butter, 1 tsp maple syrup, 1 tsp extra virgin coco oil-warm for 20s)
Blanched slivered almonds
Sprinkle of cardamom
MAKE IT
1. Mix coco milk and chia seeds. Refrigerate for 15 minutes.
2. Remove from the refrigerator, add a layer of sweetened/mashed plantain, and a sprinkle of cardamom. Alternately, you can mix the coco milk, chia, add the plantain, and refrigerate overnight.
3. Once ready to eat, top with shredded coco, almond butter caramel, and blanched slivered almonds. Enjoy!
**GF/DF/LOW HISTAMINE (I followed mastcell360 low histamine foods list very strictly initially, then added some foods from the SIGHI list as I began to tolerate more foods, all under the care of a dietitian. A low histamine diet is restrictive and not meant to be followed long-term, as nutrient deficiencies may develop).**
