Banana chia seed pudding gets an adult upgrade with a dose of golden rum. This pudding makes a super creamy, vegan and gluten free dessert. Leave out the rum and its healthy enough for breakfast, too.
Chia seeds are downright amazing.
I’m waiting for the day they discover you can build a house out of these tiny miracles.
Ok, maybe not, but the fact that they are ridiculously healthy and create a real pudding texture just by soaking in liquid overnight blows my mind.
Growing up, tapioca pudding was my ABSOLUTE favorite. Well, chocolate cream pie was really my favorite. For us, that meant boxed chocolate pudding in a store-bought graham cracker crust. You may have noticed by now that pudding figured prominently in my dessert choices as a wee lass.
Boozy Banana Chia Seed Pudding
As an adult, though, I try very hard (emphasis on the ‘hard’) to limit my sugar intake. It tastes sooooooo goooooood going down. But, once it’s down, it makes me feel really tired and cranky. This is good for no one. So pudding (and, in fact, most desserts) are a very once-in-a-while, special-occasion-only occurrence.
And since I just ‘went to town’ with these orange cupcakes with hibiscus lavender frosting for Mid-Life Croissant’s first birthday, it’s time for a much healthier dessert choice that satisfies the sweet tooth without causing mom (that’s me!) to crash and burn. In other words, a dessert that feels like a dessert but kind of really isn’t.
This recipe feeds at least four. Really, the chia seeds have so much fiber that a little goes a long way. In our house, it serves more like six making it a nice choice for a casual dinner with friends.
A final note about toppings. You can top this pudding however you like, of course, but I would be remiss if I didn’t mention the one I like best. Shaved dark chocolate! It is the perfect complement to the rum and banana. Mysteriously, we were out of it by the time I got around to taking these photos. Hmmm. Wonder how that happened….
- 2 overripe bananas
- 1/3 cup rum
- 2 teaspoons maple syrup
- 3 cups unsweetened/unflavored cashew milk or milk of your choice
- 2/3 cups chia seeds
Mash bananas with a fork.
Add maple syrup and stir well to combine. Tiny chunks of banana are A-OK. They add texture.
Combine with milk and chia seeds. Mix well.
Cover and refrigerate at least 5 hours, preferably overnight.
Serve with toppings of your choice. Shaved dark chocolate HIGHLY recommended.
Prep time does not include refrigeration.
Topping suggestions: shaved dark chocolate, shaved dark chocolate, shaved dark chocolate, unsweetened shredded coconut, fresh fruit, crushed macadamia nuts.