Ingredients
Scale
- 1 ripe banana
- 3/4 cup unsweetened plant-based milk (such as soy milk)
- 1/3 cup unsweetened plant-based yogurt (such as soy yogurt)
- 2 tablespoons maple syrup
- 2 tablespoons raw pecans, plus extra for garnishing
- 1 teaspoon vanilla paste or extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1/3 cup chia seeds
- 2 soft Medjool dates, pitted
- 1/3 cup raw pecans
- 1/2 teaspoon cinnamon
- A pinch of kosher salt
- Extra banana slices
- Coconut flakes
Instructions
- Blend banana, plant-based milk, yogurt, maple syrup, raw pecans, vanilla, ground cinnamon, ground cardamom, and salt until smooth.
- Mix chia seeds in a storage container, pour the blended mixture over them, whisk, and let sit for 5 minutes.
- Refrigerate for at least 1 hour to thicken.
- Prepare the pecan date crumble in a food processor until crumbly.
- Layer pecan date crumble and chia pudding in serving cups, garnishing as desired.
Notes
Allow sufficient refrigeration time for the chia pudding to thicken properly.
Use ripe bananas for optimal sweetness and creaminess.
Customize by adding preferred nuts or seeds.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: Chilling
- Cuisine: Vegan
Nutrition
- Calories: 450
- Sugar: 18
- Sodium: 150
- Fat: 20
- Saturated Fat: 2
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 60
- Fiber: 10
- Protein: 10
- Cholesterol: 0