Cocoa chia pudding with banana
~10 minno cookingFusionVeganGluten-freeDairy-free
457kcal
17 gprotein
37 gcarbs
22 gfat
18 gfibre
The numbers are for one adult serving, based on someone who burns about 2,550 kcal a day. The app scales the portion to you and to everyone at the table.
| of the pot | kcal | protein | |
|---|---|---|---|
| Tombulking | 49% | 665 | 25 g |
| Emmagetting lean | 27% | 367 | 14 g |
| Jackgrowing | 24% | 321 | 12 g |
Sample household. Numbers worked out by the app’s model.
Ingredients
Serves
- Chia seeds30 g
- Unsweetened soya milk220 ml
- Unsweetened cocoa8 g
- Bananas1
- Peanut butter (100% peanuts)15 g
- Maple syrup10 g
- Chia seeds60 g
- Unsweetened soya milk440 ml
- Unsweetened cocoa15 g
- Bananas2
- Peanut butter (100% peanuts)30 g
- Maple syrup20 g
- Chia seeds120 g
- Unsweetened soya milk880 ml
- Unsweetened cocoa30 g
- Bananas4
- Peanut butter (100% peanuts)60 g
- Maple syrup40 g
If you can’t get it
- Maple syrup → agave syrup or a teaspoon of sugar dissolved in a little water
Method
- In the evening: mix the chia seeds, cocoa and maple syrup dry in a jar. Cocoa tipped into liquid seizes into lumps you’ll never stir out.
- Pour the soya milk in and stir it to an even brown.
- Wait 5 minutes and stir once more. Without that second stir the seeds stick to the bottom and you’re left with plain milk on top.
- Close it and leave it in the fridge at least 6 hours. It’s ready when the pudding is as thick as yoghurt and doesn’t run off an upturned spoon.
- In the morning slice the banana into 5 mm rounds.
- Put the banana rounds on top with a spoonful of peanut butter.
- If the peanut butter is stiff, warm the spoon under hot water — the butter then slides off by itself and you don’t have to smear it through the pudding.
- In the evening: mix the chia seeds, cocoa and maple syrup dry in a jar. Cocoa tipped into liquid seizes into lumps you’ll never stir out.
- Pour the soya milk in and stir it to an even brown.
- Wait 5 minutes and stir once more. Without that second stir the seeds stick to the bottom and you’re left with plain milk on top.
- Close it and leave it in the fridge at least 6 hours. It’s ready when the pudding is as thick as yoghurt and doesn’t run off an upturned spoon.
- In the morning slice the banana into 5 mm rounds.
- Put the banana rounds on top with a spoonful of peanut butter.
- If the peanut butter is stiff, warm the spoon under hot water — the butter then slides off by itself and you don’t have to smear it through the pudding.
- In the evening: mix the chia seeds, cocoa and maple syrup dry in a jar. Cocoa tipped into liquid seizes into lumps you’ll never stir out.
- Pour the soya milk in and stir it to an even brown.
- Wait 5 minutes and stir once more. Without that second stir the seeds stick to the bottom and you’re left with plain milk on top.
- Close it and leave it in the fridge at least 6 hours. It’s ready when the pudding is as thick as yoghurt and doesn’t run off an upturned spoon.
- In the morning slice the banana into 5 mm rounds.
- Put the banana rounds on top with a spoonful of peanut butter.
- If the peanut butter is stiff, warm the spoon under hot water — the butter then slides off by itself and you don’t have to smear it through the pudding.
Allergens: Peanuts (5), Soya beans (6)
