Banoffee Pie Chia Pudding Jars

Serves: 2

Healthy enough for breakfast, but decadent enough to also be a dessert. If you aren’t already a fan of chia pudding, you will be after this!!

By Elise Blight | Featured in Breakfast Ideas, Coconut Yoghurt Recipes, Desserts

Ingredients

Biscuit Crumb Base:

1/4 cup almond meal
2 tbsp shredded coconut
1/2 tsp vanilla extract
1 tbsp coconut oil, melted
1/4 tsp cinnamon

Banana Coconut Chia Pudding (night before):

1 ripe banana, mashed
4 tbsp chia seeds
1 tsp vanilla extract
3 tbsp Cocobella natural coconut yoghurt
1 3/4 cup coconut or almond milk

Caramel:

2 tbsp peanut butter (can sub with Tahini)
2 tbsp pure maple syrup
1 tsp vanilla
Dash of warm water

Method

Preheat the oven to 180C, fan forced.
Combine all the base ingredients and pour onto a lined baking tray.
Flatten out and place in the oven to bake for 12-15 mins, until golden.
Set aside.
The night before, combine all chia pudding ingredients in a bowl. Mix well, cover and place in the fridge to set overnight (or minimum 4 hours).
Stir all caramel ingredients together to form a thick consistency. Add water as needed for consistency.
In two jars, spoon in the crumb base then the set chia pudding. Top each with an extra tablespoon of Cocobella coconut yoghurt, sliced banana, and finish with the caramel!
Enjoy!

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