Banoffee Chia Pudding

Banoffee Chia Pudding

 

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.

To serve:

  • 1 ripe bananas, thinly sliced
  • flaked almonds

Layer the chia pudding and caramel into serving bowls and top with banana slices and flaked almonds.

Chia Seeds

Nutritional Information

  • 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