Choc Peanut Butter Chia Pudding
Posted on 27 March 2014
- In a bowl, mash banana with the back of a fork, until smooth.
- Add all remaining ingredients and whisk with a fork until mixed well. Leave in the fridge to soak overnight. Chia seeds will expand to make a pudding.
1⁄4 cup crunchy peanut butter (salted)
1⁄2 cup milk of choice (almond milk, soy milk etc.)
1⁄2 tbsp Mesquite Powder
Add dates to a food processor and process until it becomes a smooth date paste.
Add remaining ingredients and process until smooth and well combined. This will take a few minutes. Leave in the fridge overnight to chill.
- In the morning, mix the chia pudding and smooth out any lumps.
Grab 2 glass jars and gradually add each layer to the jar. Begin with a few spoonfuls of the chia pudding, then top with caramel sauce, layer of sliced banana, buckinis and raw cacao nibs.