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Chocolate Banana Chia Pudding (gluten free and vegan)

This impressive treat is healthier (and easier to make) than it looks! Serve it in a short glass in layers starting with rich tasting chocolate chia pudding, peanut butter and a dollop of coconut whip and piled with fresh sliced bananas on top.


  • 3 tablespoons cocoa powder (I used Dutch process)
  • 5 tablespoons maple syrup, divided
  • 1/4 teaspoon vanilla
  • 2 cups vanilla soy or almond milk
  • 1/2 cup black chia seeds
  • pinch sea salt
  • 1/2 cup natural peanut butter
  • coconut whipped topping
  • 1-2 ripe bananas, sliced
  • 2 tablespoons chopped salted peanuts


  1. In a medium bowl, whisk together the cocoa, 3 tablespoons of maple syrup, vanilla, soy or almond milk and chia seeds until combined.  Set aside for 15 minutes and whisk again.  Cover the bowl and refrigerate for at least 4 hours or up to overnight.

  2. Once the pudding is set, whisk together the peanut butter and the remaining 2 tablespoons of maple syrup. Thin down to a spreadable consistency with 4-6 tablespoons of boiling water and whisk until it's smooth.

  3. Divide the chia pudding among 3-4 glasses, top with a spoonful of the peanut butter mixture and add a dollop of coconut whipped topping to each parfait.  Top with sliced bananas and a sprinkle of chopped peanuts and serve.