Creamy layers of banana, cocoa, and peanut butter meld with chia for a satisfying no-cook breakfast that sets overnight.
# What You Need:
→ Chia Pudding Base
01 - 4 tablespoons chia seeds
02 - 1 cup unsweetened almond milk
03 - 1 tablespoon maple syrup or honey
04 - 1/2 teaspoon pure vanilla extract
→ Cocoa Layer
05 - 1 tablespoon unsweetened cocoa powder
06 - 1/2 tablespoon maple syrup or honey
→ Peanut Butter Layer
07 - 2 tablespoons natural creamy peanut butter
→ Banana Layer and Toppings
08 - 1 large ripe banana, sliced
09 - 2 tablespoons dark chocolate chips or cacao nibs
10 - 1 tablespoon chopped walnuts
# Directions:
01 - In a mixing bowl, whisk together chia seeds, almond milk, 1 tablespoon maple syrup, and vanilla extract. Set aside for 10 minutes, stirring once or twice, until mixture begins to thicken.
02 - Divide the thickened mixture equally into two separate bowls. To one half, whisk in cocoa powder and 1/2 tablespoon maple syrup until fully incorporated.
03 - In two serving jars or glasses, layer as follows: spoon half of the plain chia pudding into the bottom of each jar, add banana slices over the chia, spread 1 tablespoon peanut butter over the bananas, add the cocoa chia pudding layer on top, and finish with remaining banana slices, chocolate chips or cacao nibs, and walnuts.
04 - Cover jars with lids or plastic wrap and refrigerate overnight or for at least 6 hours until thickened and fully set.
05 - Remove from refrigerator and serve chilled. Stir gently before consuming if desired.
