You'll find this chocolate chia pudding to be creamy and delectably rich. When blended with banana for a bit of natural sweetness, and then topped with a salted peanut butter caramel, this decadent pudding is one of those super easy to make desserts that'll satisfy your need for something chocolate, without leaving you feeling worse for wear post-eat.
Some additional slices of banana on top,for garnish
Instructions
Combine the banana, plant-based milk (I like unsweetened soy), maple syrup and extract together in a blender. Blend until smooth. Then pour the mixture in a large bowl, and whisk in the chia seeds and cocoa powder and dash of sea salt until smooth. Cover and let this cool in the fridge overnight or for at least 8 hours.
Right before serving, combine the peanut butter and brown rice syrup together in a small sauce pan over low heat, and melt them until they're smooth and cohesive (about 2 - 3 minutes), whisking often. Remove from the sauce pan from the heat, add the vanilla, and then whisk it in.
Serve the chocolate chia pudding with a drizzle of the peanut butter caramel, and topped with a little more sea salt and some additional banana slices.