Healthy Vegan Chocolate Peanut Butter & Caramelised Banana Pudding
Chocolate chia pudding with peanut butter and caramelised banana toppings... yes please!
Ingredients
Chocolate Pudding
- 8 tbsp chia seeds
- 500 ml oat milk or whichever alternative you prefer
- 5 tbsp raw cacao powder
- 1 tsp pure vanilla extract
- 3 tbsp maple syrup
- pinch of sea salt
Caramelised Banana
- 2-3 bananas
- vegetable oil
- dash of cinnamon
- splash of maple syrup optional
Toppings
- organic natural peanut butter
- coconut flakes optional
Instructions
- Add chia seeds, cacao powder and salt to a mixing bowl and mix together. Slowly add the oat milk while whisking the pudding together. I find it combines best this way and you are less likely to be left with chia clumps (which is super annoying). Once all of the oat milk is added, mix in the vanilla extract and the maple syrup.
- Once all the pudding ingredients are combined, let the pudding sit for about 15 minutes and then whisk the pudding again. Place the pudding in the fridge and let the chia seeds work their magic! Easy!
- Chill the pudding in the fridge for 3-5 hours (or overnight even*), depending how long it takes for the chia seeds to become a pudding, but you should wait at least around 3 hours.
- To make the caramelised bananas when the pudding is ready, you can either cut the bananas into coin shapes or lengthwise strips, depending on your taste. Heat up a pan on medium heat on the stove. Add the oil and then the bananas. Depending on your taste add the maple syrup too, and the cinnamon. Cook the bananas until they are golden brown on each side.
- Put the banana slices and some of the sauce from the pan on each pudding serving. Drizzle peanut butter on top (it's yummy if you slightly warm the PB as well! can do that quickly in the microwave) and enjoy!
Notes
*Sometimes I find that if the chia pudding is left in the refrigerator overnight it can get quite compact, but have no fear, just add some more oat milk and stir it in! Then the pudding loosens up perfectly.