Chocolate and banana, the perfect pairing.
The trick to thickening Chia seed pudding is to stir often, a few times after mixing, then refrigerating several hours or overnight.
1 ripe banana, mashed (3/4 c.)
2 Tbls. unsweetened cocoa powder
1/2 c. chia seeds
1-1/2 c. milk or unsweetened almond milk
2 Tbls. maple syrup
½ t. vanilla extract
¼ t. cinnamon
sliced banana
mini chocolate chips
chopped pecans or walnuts
Whisk in cocoa powder, chia seeds, almond milk, maple syrup, vanilla and cinnamon until well combined. Let sit 10 minutes then, whisk again to break up chia seeds. Let stand another 5 minutes. This is important or pudding will not thicken and set up.
Stir again and divide among dessert cups or small jars.
Cover and refrigerate for at least 4 hours or overnight.
When ready to serve, top with sliced banana, chocolate chips or nuts.