Chia pudding with strawberries, bananas and peanuts

Total time: 8hr 40m
Preparation Time: 40m

For 2 people


Nadia Damaso - Eat better not less

Nutritional Information

Contains 556 Kcal, 12g Protein, 83g Carbohydrates, 18g Fat


  • Chia pudding
  • 5 dl almond drink
  • 1 tsp vanilla paste
  • 4 tbsp chia seeds
  • 1 tsp maple syrup, to taste
  • Peanut and banana cream
  • 2 banana (ripe)
  • 1.5 tbsp peanut butter (roasted, unsweetened)
  • 1 pinch Himalayan salt
  • 1 tsp vanilla paste
  • 1.5 tsp maple syrup or coconut palm sugar
  • 1.5 tbsp almond drink or soya drink
  • Strawberry puree
  • 500 g strawberries, cut into small pieces
  • 2 dl water
  • 4 Medjool dates, pitted, chopped
  • 1 tsp vanilla paste
  • To serve & decorate
  • 50 g strawberries, sliced
  • 1 tbsp unsalted peanuts, coarsely chopped
  • Utensils
  • 2 jars (each approx. 500 ml)

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  • Chia pudding

    In a bowl, thoroughly mix the chia seeds with the almond drink, vanilla paste and maple syrup. Cover and leave to swell up in the fridge, ideally overnight.
  • Peanut and banana cream

    Finely mash the bananas with a fork. Add all the other ingredients up to and including the almond drink, mix well. Refrigerate until needed.
  • Strawberry puree

    Place the strawberries in a pan along with all the other ingredients up to and including the vanilla paste, bring to the boil, reduce the heat, simmer over a medium heat for approx. 10 mins. Remove from the heat, puree until smooth, leave to cool.
  • To serve & decorate

    Give the chia pudding another thorough stir, divide between the jars. Top with the strawberry puree and then the peanut and banana cream. Decorate with the strawberries and peanuts.
  • Tip:

    I always make my own peanut butter. All you need is a high-power blender or food processor. Simply roast the unsalted peanuts for approx. 10 mins. in an oven preheated to 180°C (fan), then transfer them to a blender or food processor and blend for 7-10 mins. to make a smooth peanut butter. The oil in the nuts separates, giving the nut mixture a wonderfully creamy texture; there is no need for any additional oil, sugar or additives. The peanut butter will keep in a sealed jar at room temperature for min. 3-4 weeks.

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