Chia pudding with strawberries, bananas and peanuts

breakfast desserts summer
Total: 8 hr 40 min. | Active: 40 min.
vegan, lactose-free, gluten-free

Who's not heard of peanut butter and jelly? 99% of Americans swear by this combination. I have to admit I was a little dubious to begin with. Do the two really go together? Well, I may not be American, but I definitely belong to the 99%. You can use this combination in so many different recipes (especially breakfasts) and it always tastes great – whether you have it on crunchy toast, with your muesli or with chia pudding, like in this recipe.

Recipe by:
Nadia Damaso - Eat better not less

Ingredients

for 2 person

Chia pudding
4 tbsp chia seeds
5 dl almond drink
1 tsp vanilla paste
1 tsp maple syrup, to taste
Peanut and banana cream
2  bananas (ripe)
1 ½ tbsp peanut butter, roasted, unsweetened
1 tsp vanilla paste
1 pinch Himalayan salt
1 ½ tsp maple syrup or coconut palm sugar
1 ½ tbsp almond drink or soya drink
Strawberry puree
500 g strawberries, cut into small pieces
2 dl water
4  Medjool dates, pitted, chopped
1 tsp vanilla paste
To serve & decorate
50 g strawberries, in slices
1 tbsp unsalted peanuts, coarsely chopped

How it's done

Chia pudding

In a bowl, thoroughly mix the chia seeds with the almond drink, vanilla paste and maple syrup. Cover and leave to swell up in the fridge, ideally overnight.

Peanut and banana cream

Finely mash the bananas with a fork. Add all the other ingredients up to and including the almond drink, mix well. Refrigerate until needed.

Strawberry puree

Place the strawberries in a pan along with all the other ingredients up to and including the vanilla paste, bring to the boil, reduce the heat, simmer over a medium heat for approx. 10 mins. Remove from the heat, puree until smooth, leave to cool.

To serve & decorate

Give the chia pudding another thorough stir, divide between the jars. Top with the strawberry puree and then the peanut and banana cream. Decorate with the strawberries and peanuts.

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