Peanut Butter Coco-Chia Pudding

This beautiful snack is the perfect addition to your weekly meal prepping routine. Chia puddings are easy to make ahead of time and store really well in the refridgerator for up to one week.

Benefits:

I could go on and on about the benefits of Chia Seeds! For one they are high in Calcium, Magnesium , Potassium and antioxidants which are all necessary in keep our bodies happy. Literally, magnesium and potassium both help to ease stress, anxiety and help to balance our mood and nerves. Chia seeds are also beneficial for our digestive health as they are extremely high in fibre and will also help in weight loss and reduce blood pressure due to their high levels of protein and omega-3 fatty acids.

Ingredients:

• 1/3 Cup Chia Seeds

• 1 Cup Coconut Milk

• 1 Banana

• 2 Tbsp of Natural Peanut Butter

• 1 Tsp Vanilla

Instructions:

1. Start by mashing up your banana (I simply mashed it in a bowl with a fork). The banana should become very smooth with very few chunky bits left over.

2. Add the vanilla and peanut butter to your mashed banana.

3. Pour your chia seeds and coconut milk into the banana mixture and stir slowly until everything is well combined.

4. Let the mixture sit in the fridge for a minimum of 3 hours or until the liquid had been absorbed. Chia seeds grow 3 times their size so it's normal that the mixture is very liquid before it sets.

5. Scoop your Peanut Butter Banana Cocochia Pudding and add any yummy extras to it. I personally like to adding a few more sliced banana chunks and some unsweetened coconut.