This creamy and delicious pudding turned out way better than I ever dreamt it could, I love when that happens. This was another one of those kitchen creations that had me doing the “yum yum dance”. You know exactly what I am talking about, you take a bite before you even sit down, and with the spoon or fork still in your mouth, your hips and butt start swaying and without thinking, you start some version of a song where the only lyrics are “yum”, “mmmmm” and/or “ooooh”. I swear this is something we are born with, I have seen babies under a year do this dance. It’s the best!
I have been working on a recipe for a healthy gluten-free and vegan banana coconut cream pie and I had to take a detour when I thought of this tasty breakfast treat. Fear not though, the pie recipe is still in the works and I cannot wait to play around with it.
I had a serving of this for an after-yoga breakfast treat this morning and it kept me full for many hours, I love that. This perfectly and naturally sweetened pudding would also be great for a dessert or mid-day snack when you are craving something a little sweet. It’s amazing how wonderfully sweet this is without adding any sugar or sweetener besides the dates. I love that! The creaminess from the coconut milk, almond milk and bananas are all so amazing that most people wouldn’t believe there isn’t any dairy in this. It’s treats like this that keeps me from being intimidated about removing dairy from my diet. I would never miss dairy if I had this pudding once or twice a week.
This week has been a bit crazy and stressful and it’s only Thursday. Hubby had to take a quick and unexpected flight home to Kentucky to be with his Grandmother who is very ill. We have been working many evenings, so we’ve been eating a lot of quick dinners and we’ve been eating up leftovers, so I am starting to get that urge to cook and bake since it’s been a couple of days. We have a weekend full of work ahead of us, but I need to find time to attempt this banana coconut cream pie that I have created in my head. After making this pudding I am starting to think that ground-up chia seeds may be the perfect ingredient to make my pie filling thick and luscious. Hmmm… I can’t wait to get to experimenting.
How has your week been going? Have you had time to make meals this week? Do you have any cooking and baking plans for the weekend?
[print_this]Banana Cream Chia Pudding (gluten-free, vegan, sugar-free)
serves 2-4 – makes approximately 3 cups
1 cup lite coconut milk (the canned kind)
1 cup unsweetened almond milk
2 teaspoons vanilla
3 medjool dates, pits removed
2 tablespoons chia seeds
Puree everything but the chia seeds in a blender until smooth, combined and thick. You may see a few little bits of the dates still, it’s OK. Pour the mixture into a glass bowl or a mason jar, stir in the chia seeds. Make sure to stir well to combine. Cover the bowl or put the lid on the jar. Keep in the refrigerator overnight or for at least 4 hours.
Spoon or pour into bowls, top with fresh banana slices or banana chips, if you wish. Serve.