Choc Banana Chia Pudding

A deliciously healthy sweet treat for those who love peanut butter. This recipe is high in fibre due to the dates, chia seeds, nuts and banana so great for bowel health, and plenty of good fats to help keep cholesterol under control.

I used almond milk and substituted the syrup for stevia sweetener, and I recommend using Mayvers crunchy peanut butter which is just peanuts with a tiny bit of salt added, unlike most peanut butter that have added oils, sugar and a high sodium content.


Serves 2.

2 tbsp chia seeds
1 very ripe banana
½ cup milk of choice (almond milk, soy milk etc.)
1 ½ tbsp raw cacao powder
1 tsp raw agave syrup

Peanut Butter Caramel Sauce
¼ cup medjool dates (pits removed)
¼ cup crunchy peanut butter (salted)
½ cup milk of choice (almond milk, soy milk etc.)

Other Layers
1 ripe banana (sliced)
Raw cacao nibs


1. In a bowl, mash banana with the back of a fork, until smooth.
2. Add all remaining ingredients and whisk with a fork until mixed well. Leave in the fridge to soak overnight. Chia seeds will expand to make a pudding.

Peanut Butter Caramel Sauce
3. Add dates to a food processor and process until it becomes a smooth date paste.
4. Add remaining ingredients and process until smooth and well combined. This will take a few minutes. Leave in the fridge overnight to chill.

5. In the morning, mix the chia pudding and smooth out any lumps.
6. Grab 2 glass jars and gradually add each layer to the jar. Begin with a few spoonfuls of the chia pudding, then top with caramel sauce, layer of sliced banana, buckinis and raw cacao nibs.
7. Repeat again.
8. What a monster!! Arrrrgghh!!

Recipe courtesy of The Secret Squirrel


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