Calling all peanut butter lovers! Chia pudding is taken to the next level with this creamy and rich tasting Chocolate Peanut Butter Banana Cream Chia Parfait that happens to be completely gluten free and vegan!
I thought I would be sick of chia pudding by now but nope, I’m still prime time in love with it. Those little miracle chia seeds never seize to amaze me, I love how easy they make my life (healthy instant pudding) and the fact that they are so good for me! Chia seeds are loaded with healthy soluble fibre, are a source of plant-based protein and contain plant-based omega-3 fats, so adding them to your diet is a no-brainer!
I have been a bit obsessed with trying out some new easy make-ahead recipes (like these Breakfast Frittata Wraps from earlier this week)… because life isn’t getting any slower for us, and I’m sure we aren’t the only ones! Prepping things in advance is truly a lifesaver in the healthy eating department. When you’re hungry the LAST thing you want to do is whip out a cookbook and slave over a stove with a growling belly; it just doesn’t happen, which usually leads to us making less healthy choices in a pinch.
I won’t make this a long post, only to say that this parfait rivals my previous Peanut Butter & Chia Jam one (still dreaming of that one, must make again … it’s perfect for a healthy make-ahead breakfast or snack!). If you’re not a peanut butter fan like me (not sure we can be friends for the record…kidding;), check out my Creamy Orange Chia Pudding or my Tropical Green Chia Pudding with Coconut Crunch (total show stopper, and don’t even get me started on that coconut crunch, YUM!).
As an aside, you can leave out the maple syrup in the peanut butter layer if you like a less sweet parfait… it really is a matter of personal taste. I hope you’re all having the best week!
Chocolate Banana Chia Pudding (gluten free and vegan)
This impressive treat is healthier (and easier to make) than it looks! Serve it in a short glass in layers starting with rich tasting chocolate chia pudding, peanut butter and a dollop of coconut whip and piled with fresh sliced bananas on top.
- 3 tablespoons cocoa powder (I used Dutch process)
- 5 tablespoons maple syrup, divided
- 1/4 teaspoon vanilla
- 2 cups vanilla soy or almond milk
- 1/2 cup black chia seeds
- pinch sea salt
- 1/2 cup natural peanut butter
- coconut whipped topping
- 1-2 ripe bananas, sliced
- 2 tablespoons chopped salted peanuts
In a medium bowl, whisk together the cocoa, 3 tablespoons of maple syrup, vanilla, soy or almond milk and chia seeds until combined. Set aside for 15 minutes and whisk again. Cover the bowl and refrigerate for at least 4 hours or up to overnight.
Once the pudding is set, whisk together the peanut butter and the remaining 2 tablespoons of maple syrup. Thin down to a spreadable consistency with 4-6 tablespoons of boiling water and whisk until it's smooth.
Divide the chia pudding among 3-4 glasses, top with a spoonful of the peanut butter mixture and add a dollop of coconut whipped topping to each parfait. Top with sliced bananas and a sprinkle of chopped peanuts and serve.