Chocolate banana cream pie chia pudding and a giveaway! Double the excitement to spice up your Tuesday!
I always forget how great chia pudding is. I don’t make it for months then get a super strong craving for it, make it, remember how amazing it is, and then eat it for days. Then the cycle is repeated.
I love the weird texture of the chia pudding with the little seed crunches, it’s so hearty and filling, and you can fancy it up so many different ways. This chocolate banana cream pie chia pudding has chocolate chia pudding, a layer of vanilla banana ice cream, homemade graham cracker crumbles (!!!), sliced banana, and if you’re feeling extra fancy a little dollop of whipped coconut cream. Each aspect of this is incredibly delicious on their own and then all together – magical.
Chia seeds are such strange little things. They’re also so powerful for just teeny little seeds. They’re a great source of calcium, antioxidants, omega-3s, and protein, which makes them perfect for a plant based diet! I love them in jam, in oatmeal, or as an awesome egg replacer in baking! I actually didn’t realize how strong my love for them was until I didn’t have any. I wasn’t going to buy any when I moved because I was trying to be simple and didn’t want to spend the money, but then I kept making things and wishing I had chia seeds to mix in or sprinkle on top. So I ordered some online and it was such a great decision, they seem expensive, but then you think about how little you use at once and how long the bag lasts and they really aren’t at all. So worth it.
Especially because if you have them you can have this specific chia pudding and all your dreams will come true. Okay maybe not, but it will make your day exponentially more delicious. But you can make your own dreams come true, just tell the Universe what you want, think about them a lot, and put all the good vibes out into the world.
If you’ve been here a while, you know I’m all about that crunch so the graham cracker crumbles miiiiight be my favourite part or they at least take this recipe from really good to freakin’ delicious. I’ve been sprinkling them on my nana ice cream bowls and even oatmeal and they’ve proven to be delicious on anything and everything. Even just straight to the face.
Another thing you may know if you’ve been here a while is that I enjoy using stevia in my baking and breakfasts especially. But you might have noticed my recipes don’t really call for it very often anymore. It’s not because I don’t use it because I still do, but because I had so many people asking how to replace it in recipes that I decided to stick with other sweeteners to make things easier. Today I’m here to profess my love for stevia. My go to brand is always NuNaturals – their stevia products are amazing and so is Ron Redding who runs the company!
Because Ron is so fantastic and generous, he’s letting me host an incredible giveaway for you incredible people! Today we’re giving away FOUR (!!) NuNatural gift packs that each include one bottle of liquid Vanilla stevia, one bottle of Cocoa Syrup, one bottle of Cocoa Mint Syrup, a 50 pack box of stevia packets, and a surprise gift (ooooh)! You can enter to win below the recipe!
More excitement: NuNaturals also recently came out with some new products like cocoa powder and coconut sugar aka two of my loves and most used ingredients!
This chocolate chia pudding is perfect with either a packet of stevia or a tablespoon of cocoa syrup for ultimate chocolate-ness. If you don’t have stevia (yet 😉) feel free to sweeten it with whatever your heart desires and makes you feel best!
Enjoy this chocolate banana cream pie chia pudding for breakfast, afternoon snack, or dessert! If you give it a try, let me know on Instagram, Twitter, or in the comments below!
- 1 tbsp cocoa powder
- 1 stevia packet (or tbsp of Cocoa Syrup)*
- 1 tbsp hot coffee (or hot water)
- ½ cup almond milk
- 2 tbsp chia seeds
- ¼ cup spelt flour
- ¼ tsp baking soda
- 1 tbsp molasses
- 1 tbsp coconut sugar
- 1 tsp cinnamon
- 1 tsp applesauce
- 1 frozen banana
- ¼ tsp vanilla bean powder (or vanilla extract)
- 1-2 tbsp almond milk
- Optional toppings: banana slices, coconut whipped cream, chocolate chips
- Begin by preparing the chia pudding as it needs to sit in the fridge for at least a few hours or overnight.
- To a bowl (or jar), add the cocoa powder and stevia and mix. Stir in the hot coffee to create a paste.
- Add in the almond milk and mix as well as you can then stir in the chia seeds. If you make it in a jar, shake it up really well.
- Refrigerate for at least 2 hours or until it reaches a pudding texture.
- Heat oven to 375F.
- In a bowl, combine all ingredients and mix until it becomes cookie dough.
- Roll into a ball and flatten it into one big cookie on a piece of parchment paper on a baking tray.
- Bake for 12-15 minutes or until edges are dark and crispy.
- Remove from oven and let cool.
- Once cooled, break it up into whatever sized chunks you desire. I smashed mine with the bottom of a glass into pretty small pieces.
- Once the chia pudding is set, make the banana ice cream by blending all ingredients together until creamy.
- Add chia pudding to a glass, top with banana cream, a sprinkle of graham cracker crumbles, banana slices, and a dollop of coconut whipped cream.
- Dig in and enjoy!
a Rafflecopter giveaway
Open to everyone worldwide! Giveaway ends May 20th.
*Excluding PO boxes – sorry!