This recipe will yield enough pudding for the entire week, so I usually make it on Sunday night. It’s a great pre-workout breakfast to help you get the most out of your sweat session, the natural way.
INGREDIENTS (7 Servings):
1 ripe banana
1 (13.5-ounce) can low-fat coconut milk
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
¼ cup chia seeds
½ teaspoon extra-virgin coconut oil
2 tablespoons roughly chopped almonds
1 Medjool date, pitted and chopped
Raw honey (optional)
DIRECTIONS:
1. In a blender, combine the banana, coconut milk, cinnamon, and vanilla and blend until smooth, then transfer to a bowl.
2. Whisk in the chia seeds, cover, and let stand in the refrigerator for 2 to 3 hours, until the mixture thickens into a pudding.
3. While the pudding chills, melt the coconut oil in a skillet over medium-low heat. Add the almonds and toast until crispy, stirring often and taking care not to let them burn.
4. In a glass or bowl, layer in order: pudding, chopped date, almonds, and a drizzle of honey (if using).