Ingredients
- 2 tbsp chia seeds
- 1 tbsp raw cacao powder
- ½ cup + 2-3 tbsp of Silk Soy Milk
- Sweetener to taste (optional)
- 1 tbsp peanut butter
- 1 small banana – sliced
- Cacoa nibs for garnish (optional)
Directions
- Combine the chia seeds and cacao powder in a small re-sealable container. Pour in ½ cup of soymilk and stir. If you’re using unsweetened soy milk, stir in sweetener of choice, to taste.
- Let the mixture sit at room temperature for about 10 minutes, then stir it again, put on the lid, and refrigerate for at least 2 hours. The longer that you refrigerate the pudding, the thicker it will be.
- When you’re ready to assemble your parfait, whisk together the peanut butter with 2 tablespoons of soymilk in a small bowl. If the mixture is too thick, whisk in and additional tablespoon of soymilk.
- Layer the chia pudding with the peanut butter sauce and banana slices in a serving dish or jar. Top with cacoa nibs, if using, serve immediately.
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