So I made this with two bananas that were getting brown, and thought it would be good for a double portion. You know, two bananas = two servings, right?
I ate the whole thing. I just DID NOT want to stop! I was going to share some with my mom so she could try it, but I just devoured it all in one sitting. I figured I could use the extra fiber and protein. Mainly fiber. HA.
But then I still wanted my mom to try it so I made up another double-really-single portion 😉
You may be more conservative with your chia pudding portions, but I certainly am not.. not when they’re this simple, guilt-free and so TASTY!
Chia pudding is seriously the way to go. The more I blog, the more I realize how much I love these types of recipes:
They’re game changers! Seriously. They’re like nutrition storks at your door. Plus, the possibilities are astoundingly endless and cater-able to such a diverse group of people!
I’m starting a new blog series called, ‘Salad Academy’, which will be loads of fun. Stay tuned because you don’t want to miss out.
Anyway, a note about the espresso powder used in this recipe: I don’t drink coffee, but I do love that mocha flavor. That’s why I like just adding a hint of espresso powder to give the pudding a unique taste. If you don’t know what to do about the espresso powder (I didn’t when I first saw it), you can easily make your own! I love making it myself rather than trying to find a good store-bought one. It’s so easy to buy some good, organic coffee beans, grind them, and then toast them in the oven on the lowest setting for about an hour (or until crunchy). Place them in the coffee grinder again to grind them into a fine powder and TA-DA! That’s it! You can then store them in an airtight container for a really long time. I don’t know exactly how long, but I’ve had mine for a good year and they still seem to be just fine.
*If you want to make this 100% raw, forgo the espresso powder. It wouldn’t really be ‘mocha’ anymore, but it would still be really good.
- 1 tbsp. organic espresso powder
- 1.5 tbsp. almond butter
- 1 tsp. chocolate extract and/or hazelnut extract
- small handful of shredded coconut
- dash of allspice and cinnamon
- 2 bananas
- 1.5 tbsp. chia seeds
- 2 tbsp. almond milk
- Mash bananas in the bottom of the bowl with a fork.
- Add the remaining ingredients and mix well.
- Place in the refrigerator for at least a couple hours (or make it at night and enjoy it the next morning).