Plant-Based Cocobella Recipe

Banoffee Pie Chia Pudding Jars

  • Serves: 2

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):

Caramel:

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

Method

  1. Preheat the oven to 180C, fan forced.
  2. Combine all the base ingredients and pour onto a lined baking tray.
  3. Flatten out and place in the oven to bake for 12-15 mins, until golden.
  4. Set aside.
  5. 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).
  6. Stir all caramel ingredients together to form a thick consistency. Add water as needed for consistency.
  7. 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!
  8. Enjoy!

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