A luscious, no-cook breakfast featuring creamy layers of banana, cocoa, and peanut butter melded with chia seeds for a satisfying, nutrient-packed pudding.
# What You’ll Need:
→ Chia Pudding Base
01 - 4 tablespoons chia seeds
02 - 1 cup unsweetened almond milk
03 - 1 tablespoon maple syrup or honey
04 - 1/2 teaspoon pure vanilla extract
→ Cocoa Layer
05 - 1 tablespoon unsweetened cocoa powder
06 - 1/2 tablespoon maple syrup or honey
→ Peanut Butter Layer
07 - 2 tablespoons natural creamy peanut butter
→ Banana Layer and Toppings
08 - 1 large ripe banana, sliced
09 - 2 tablespoons dark chocolate chips or cacao nibs, optional
10 - 1 tablespoon chopped walnuts, optional
# Method:
01 - In a mixing bowl, whisk together chia seeds, almond milk, 1 tablespoon maple syrup, and vanilla extract. Set aside for 10 minutes, stirring once or twice, until mixture begins to thicken.
02 - Divide the thickened chia mixture equally into two bowls. To one portion, whisk in cocoa powder and 1/2 tablespoon maple syrup until fully incorporated.
03 - In two serving jars or glasses, layer in sequence: spoon half of plain chia pudding to bottom, add banana slices, spread 1 tablespoon peanut butter over bananas, add cocoa chia pudding layer on top, finish with remaining banana slices and optional chocolate chips or cacao nibs and walnuts.
04 - Cover jars and refrigerate overnight or minimum 6 hours until thickened and fully set.
05 - Remove from refrigerator and serve chilled. Stir before eating if desired.
