Chia Pudding – Chocolate/Banana (Raw Live CB by Mimi Kirk)
The original recipe doesn’t call for chocolate but I thought I’d throw some in to see if it would turn out and it was pretty good. I’ll try it with just the banana next time to see if there is a big difference. The pudding has the texture and taste of a firmer tapioca pudding.
1 cup almond milk
1/3 cup chia seeds
1 ripe banana, mashed
1/2 12 oz. bag of semi-sweet vegan chocolate chips (optional)
1 tablespoon agave or sweetener of choice
1 teaspoon vanilla extract
Soak chi seeds in 1 cup of almond milk. Mix well and let rest for 15 minutes. Stir with a fork to break up any lumps and let rest for another 10 minutes. Mash banana, melt chocolate in double broiler then add to mashed banana and mix well. Stir in agave and vanilla. Add banana mixture to the chia seed mixture and mix until well incorporated.
Place in refrigerator to set.
To serve, sprinkle with cinnamon or top with fruit (raspberries are my favorite).