Mango & Banana Chia Pudding

 

INTRODUCTION

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?!

 

INGREDIENTS

  • 4-5 Tablespoons of Whole Chia Seeds
  • 1.5 cups of Plant Milk of your choice
  • 2 Tbsp of dairy-free Coconut Yoghurt
  • 1 tsp of maple syrup
  • 1 tsp of organic vanilla essence
  • 1 whole banana sliced
  • 1/2 fresh mango - pureed

METHOD

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!