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Breakfast that tastes like dessert–but it’s good for you too!

Chia pudding is easy to whip up a batch before bed and it’s a good way to work protein, fiber, and fresh fruit into your morning.

If you haven’t had chia pudding before, they’re all built upon the same idea: chia seeds soak up liquid and become gelatinous. (Gelatinous! That’s a fun word!) By adding just enough liquid for them to absorb, you end up with something similar to a rice or tapioca pudding. You can add other ingredients and sweeteners to achieve just about any flavor you can imagine.

 

 

Ingredients

  • 2 tablespoons chia seeds
  • 1 tablespoon raw cacao powder
  • 1/2 cup + 2-3 tablespoons Silk Soymilk
  • Sweetener to taste (optional)
  • 1 tablespoon peanut butter
  • 1 small banana, sliced
  • Cacao nibs for garnish (optional)

Instructions

  1. Combine the chia seeds and cacao powder in a small re-sealable container. Pour in 1/2 cup of soymilk and stir to incorporate. If you’re using unsweetened soymilk, stir in sweetener of choice, to taste.
  2. Let the mixture sit at room temperature for about 10 minutes, then give it another good stir, put on the lid, and refrigerate for at least 2 hours. The longer you refrigerate the pudding, the thicker it will be.
  3. When you’re ready to assemble your parfait, whisk together the peanut butter with 2 tablespoons of soymilk in a small bowl. If the mixture is too thick, whisk in an additional tablespoon of soymilk.
  4. Layer the chia pudding with the peanut butter sauce and banana slices in a serving dish or jar. Top with cacao nibs, if using, and serve immediately.