Banana Chia Pudding with Almond Crumb Topping
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Ingredients
For the pudding base:
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1 tablespoon Mandelin Natural Roasted Almond Butter
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1 cup cold water
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2 dates
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1 banana
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4 tablespoons chia seeds
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1/2 teaspoon cinnamon
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12 ounces Greek banana yogurt
For the topping:
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2 tablespoons raw oats
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1/4 cup Mandelin Natural Whole Almonds
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2 teaspoons brown sugar
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1 tablespoon coconut oil
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dash of cinnamon
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dash of sea salt
Directions
Blend almonds in your blender until they are crushed and resemble large sand granules. Remove them from the blender and set aside in a small bowl.
Blender almond butter, cold water, chia seeds, and dates until well incorporated. Add the banana and blend again.
Place the mixture into a bowl and refrigerate while you make the topping.
To the small bowl of crushed almonds, add the oats, cinnamon, dash of sea salt and brown sugar, then add the coconut oil and mix with your fingers until it resembles a crumb topping.
Remove the chia pudding from the fridge and stir in the remaining chia seed. Return to the fridge and refrigerate for 1-4 hours or voernight, depending on your preference for consistency
Serve parfait style with banana yogurt layered in the middle and the crumb topping on top.
Recipe Note
Serves 4.
Almond Board of California