This chia pudding is my (healthier) take on a classic banoffee pie. Its packed with essential fats and fibre, plus its a good source of magnesium, potassium, calcium and vitamin B6.
Serves 4 • Prep time 15 minutes • Soak time 2-8 hours
For the pudding:
- 2 tbsp chia seeds
- 200 ml coconut cream or milk
- 1 tsp honey or maple syrup (optional)
- 1 tsp vanilla powder or paste (sugar-free)
Combine ingredients in a bowl and refrigerate for several hours or over night.
For the caramel topping:
- 8 dates
- 30 g cashews (about ¼ cup)
- 1 tsp vanilla powder/paste (sugar-free)
- 50 ml filtered water
- pinch of sea salt
Place ingredients in a measuring or blender jug, top up with water and soak in the fridge for several hours or over night. Blend ingredients to a smooth consistency, adding more water as needed.
- 1 ripe bananas, thinly sliced
- flaked almonds
Layer the chia pudding and caramel into serving bowls and top with banana slices and flaked almonds.
- Energy (Kj) 1042
- Protein (g) 4.9
- Fat (g) 17.3
- Carbs (g) 17.1
- Fibre (g) 4.6
- Sugars (g) 13.2
Note: Keep in mind that although this is a ‘healthier’ dessert option, it still has naturally occurring sugars so wont be appropriate for everyone. Stick to the recommended serving size and reduce sugar by leaving out the honey. Bon Appétit!