Use both white and black chia seeds to create this layered pudding. Adding bright colored fruit to different layers will provide a show stopping presentation.
Ingredients
3/4 cup
Almond milk, unsweetened
2 tbsp
Chia seeds
((1 tbs white) (1tbs black))
1 cup
Banana (s)
1/4 cup
Blueberries
1 tsp
Vanilla extract, pure
tbsp
Pomegranate seeds
Instructions
Directions by Layer
Bottom Layer:
¼ cup almond milk
1 Tbsp white chia seeds
½ cup raspberries, if using frozen thaw slightly first
Middle Layer:
¼ cup almond milk
½ cup banana, frozen
¼ cup blueberries, frozen
Top Layer: ¼ cup almond milk 1 Tbsp black chia seeds ½ cup banana 1 tsp vanilla extract with no alcohol
Garnish with ¼ cup pomegranate seeds if needed.
Directions
For the bottom layer: Add milk and raspberries to a blender and blend until smooth. Fold in the white chia seeds. Place this mixture into the bottom of a clear glass jar or dish. Put into the refrigerator to set overnight.
For the top layer: in a clean blender container place the almond milk, banana and vanilla extract. Blend until the banana is mixed in and put in a separate bowl. Fold in the black chia seeds. Let it set in the refrigerator overnight.
To assemble the middle layer, blend the almond milk, banana, and blueberry together until thick and creamy. Pour on top of the bottom layer in a large glass.
Stir the top layer and pour on top of the middle fruit layer to complete the layering.
Top the pudding with pomegranate seeds.
Notes
Be sure to keep the chia seeds whole for this recipe! Blending them will make the dish bitter.
