Almond Banana Chocolate Chia Pudding

by Valerie on August 13, 2011 · 6 comments

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Happy Saturday! This week has been quite a week – fortunately, it ended with a lovely dinner with Gena (recap coming later today) but in the meantime I wanted to tell you about yesterday’s lunchbox, which includes yet another chia pudding.  Chia puddings have been so very useful this summer as I work towards a morning workout routine.  I love you can make them ahead, make infinite variations, and get a nice amount of protein and fat in.  Here are lunch and two snacks:

The quinoa mixture is a perfect example of a quick high-protein combination that was pretty much hands-off yet very flavorful.  The garlic red pepper miso is from South River Miso – for the gluten cross-contamination status of South River Miso, see the comments on this post.  I am still figuring out the water ratio to cook the quinoa and sprouted bean trio in the rice cooker, as this was a wee bit mushy, though edible.

And now, ABC Chia Pudding:

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ABC Chia Pudding Pudding, aka Almond Banana Chocolate Chia Pudding (Gluten-free, Vegan, Soy-Free) – Serves 1-2

Whisk dairy-free milk with banana, raw cacao and protein powder until banana is broken up into pieces. Whisk in the almond butter is distributed pretty evenly (you will still have small chunks of almond butter, but that makes the pudding even better).  Add chia seeds and combine well.  Set aside for 10 minutes. Stir again and place chia pudding in the fridge for at least a couple of hours, but overnight is fine too.  Prior to serving, stir in or top with cacao nibs.   

I know I tend to have a heavy hand with raw cacao but in this pudding the cacao works with the banana and almond butter in equal parts of flavor as opposed to the dominating flavor.

I am submitting this recipe to the following weekly events starting with:

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Summer Wellness Weekend, hosted by Ricki of Diet, Desserts and Dogs. The concept behind Summer Wellness Weekends is “any good-for-you, whole foods, especially those with antioxidant properties or “functional foods” (ie, offering naturally medicinal or health-promoting qualities–such as garlic, coconut oil, all vegetables, fruits, herbs, etc.).” Raw cacao is antioxidant central, plus this involves other great things like chia seeds and banana.

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A blog event hosted by Flip Cookbook called Sugar Free Sunday, which includes sweet and savory dishes made with non-refined sugars.

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Slightly Indulgent Tuesday with Amy of Simply Sugar and Gluten-Free – almond with chocolate and banana tastes decadent, yet is only slightly indulgent.

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Gluten-Free Wednesday, hosted by the Gluten-Free Homemaker.

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Real Food Weekly with Diane of The WHOLE Gang. As long as you use homemade dairy-free milk, this recipe is eligible for this event.

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{ 4 comments… read them below or add one }

1 Victoria (The District Chocoholic) August 16, 2011 at 5:16 am

Having a heavy hand with raw cacao isn't a bad thing. That pudding sounds like an amazing combination of flavors.

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2 Alissa @ Not Just Apples August 16, 2011 at 11:23 am

Thanks for another chia recipe! I can't wait to try it out :)

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3 K January 27, 2012 at 2:45 pm

Thanks so much for this chia pudding! After seeing them on your lunchbox posts for so long, I finally took the plunge and bought the ingredients last night. What a tasty make-ahead, and surprisingly low calorie, filling breakfast! You are an inspiration. :-)

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4 Valerie January 27, 2012 at 3:09 pm

Aww, thanks. I so appreciate your comment. Glad you enjoyed this recipe!

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