Banana Chia Pudding with Almond Crumb Topping
1 tablespoon Mandelin Natural Roasted Almond Butter
1 cup cold water
4 tablespoons chia seeds
1/2 teaspoon cinnamon
12 ounces Greek banana yogurt
2 tablespoons raw oats
1/4 cup Mandelin Natural Whole Almonds
2 teaspoons brown sugar
1 tablespoon coconut oil
dash of cinnamon
dash of sea salt
For the pudding base:
For the topping:
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.
Almond Board of California