Today’s post is completely inspired by this. I don’t know what I love most…her recipes or her pictures.
Today I decided to share my version of that recipe. I’ve tried chia pudding a few times but I didn't love it. I felt like it needed crunch and sweetness. I love adding sweetness without adding too much sugar. Insert bananas. They are naturally sweet and provide nutrients too. Hello potassium! And that's how today's post was born.
Ok, enough with the nutrition talk. This recipe is crunchy but creamy and it’s delicious as a snack or dessert. You’re welcome!
Serves 2, ready in 25 minutes
For the Chocolate Chia Pudding:
-1 and 1/3 cups of milk (I used 1%)
-1/4 cup chia seeds
-7 pitted medjool dates
-3 tablespoons unsweetened cocoa powder
-1/2 tablespoon vanilla extract
-pinch of salt
For the cookies:
-1/2 cup flour (oat or whole wheat flour work best)
-1/2 cup natural peanut butter
-1/4 cup brown sugar
-2 tablespoons applesauce
-1/2 teaspoon baking powder
-1 teaspoon vanilla
-Pinch of salt
-A swirl of honey
1. Add all the chia pudding ingredients in a blender, starting with the milk.
2. Blend until everything is well combined. You might need to add a few tablespoons of milk to reach a creamy consistency.
3. Serve in 2 bowls or cups and put it in the fridge while you make your cookies.
4. For the cookies, pre-heat oven to 350*F and line a baking dish with parchment paper.
5. In a medium bowl, combine all the cookies’ ingredients.
7. To serve, add a swirl of honey, 2 cookies and 1/2 banana to each chia pudding portion. Enjoy!