Choco Banana Cream Chia Pudding

with a hint of PB

Peanut Butter and Choco Banana Chia Pudding

Another chia pudding recipe just dropped. This is my take on a chocolate banana cream pie flavor, but with a hint of peanut butter.

Recipe

Chia Pudding

• ½ cup chia seeds

• 2 Tbsp cocoa powder

• 1 ¾ cup almond milk

• 2 Tbsp honey (adjust to taste)

• ⅛ tsp salt

• 2 Tbsp peanut butter, melted

Coconut Whip Cream

• 1 can (13.5 oz) full-fat coconut milk or coconut cream, chilled overnight

• 1–2 Tbsp powdered sugar or honey (to taste)

• ½ tsp vanilla extract

Garnish

• 2 bananas, sliced

• Peanuts, crushed

Directions

1. In a large bowl, whisk together chia seeds, cocoa powder, almond milk, honey, salt, and melted peanut butter. (Tip: Microwave the peanut butter for about 15–20 seconds until runny—this makes it easier to mix evenly into the pudding.)

2. Cover and let the mixture set in the fridge for 60–90 minutes, or until thickened.

3. Meanwhile, make the coconut whip cream:

   • Scoop out the solidified coconut cream from the chilled can into a mixing bowl (leave the liquid behind).

   • Using a hand mixer or stand mixer, whip the coconut cream until fluffy.

   • Add powdered sugar (or honey) and vanilla extract, and whip again until smooth and airy.

4. Once the chia pudding is set, divide it into 6 small cups or jars.

5. Top each pudding cup with a generous dollop of coconut whip cream.

6. Garnish with banana slices and crushed peanuts.

7. Enjoy! These will keep well in the fridge for 3–4 days.