Mango & Banana Chia Pudding
Chia seeds are very high in fiber, omega 3 essential fatty acids & antioxidants - all of which are very beneficial for cardiovascular health.
Their ability to reverse inflammation, regulate cholesterol & lower blood pressure, make them a powerful weapon in the prevention & treatment of heart disease.
When soaked in water or nut milk, chia seeds absorb the liquid & swell up to form a gel, keeping you full for hours:)
This pudding is an easy make-ahead recipe, ideal for weekly food-prep. It will keep up to 3 days in the fridge.
I recommend experimenting & switching up the fruit combinations - some other ideas that work well are:
spiced apple puree & blueberries or flavoring the wet chia mix with raw cacao & making a date paste for the bottom layer from Medjool dates & combining with banana layer - just use your imagination & maybe you'll find a new favorite?!
In a bowl, add the chia seeds. In a separate bowl add the plant milk, coconut yoghurt, maple syrup & vanilla essence. Mix well, pour over the chia seeds & combine. Allow to sit for a few minutes.
Add a heaped dessertspoonful of fresh pureed mango to the bottom of your mini kilner jar (as in the photo)
Slice your banana at an angle & layer on top of the mango. Pour the chia seed mix on top & close the lid.
Place in the fridge for min. 30 mins to set. Will keep for up to 3-4 days.
Ideal to make ahead of time for a fast, convenient, nutritious breakfast on the go!