I’ll admit that I have a bit of a sweet tooth, and since the Easter candy has been staring me in the face (and I’ve had more than my fair share, I’m sure) I needed to find something to keep me away from it. I had a bag of chia seeds in the cabinet that I’ve been waiting to use, so this was the perfect opportunity. And you can’t go wrong with bananas and peanut butter. Right?
1.5 cups of unsweetened vanilla almond milk
2 heaping T. of natural, creamy peanut butter – just throw as much as you want in 🙂
1 large ripe banana (could probably use 2 medium and it would still be as good)
3 T. chia seeds (I used Bob’s Red Mill brand)
1. Combine almond milk, peanut butter, and banana in blender and blend until smooth.
2. Pour mixture into a bowl and stir in the chia seeds until well combined.
3. Cover with plastic wrap and refrigerate overnight or at least 4 hours.
4. After seeds have softened and pudding has thickened, scoop into a bowl and add toppings of your choice. I used strawberries and cinnamon. Just because I like strawberries and cinnamon 🙂
This pudding is not that sweet so to sweeten it, you can substitute the unsweetened almond milk with sweetened almond milk or stevia to taste.
This pudding would be delicious with homemade whipped cream!