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Combine all chia pudding ingredients in a bowl. Whisk together for two minutes and place in fridge for 20-30 minutes until firm (can be made up to 12 hours in advance).
Preheat oven to 120 degrees.
Whisk the maple syrup, cacao powder and coconut oil together until smooth.
Combine with the nuts, seeds and cacao nibs in a large bowl. Toss until evenly coated. Spread out on a large baking sheet lined with baking paper.
Cook for 25 minutes, tossing at least once to prevent sticking or burning. Cool completely before breaking the granola apart with your hands.
To assemble: Place a spoonful of chia pudding into the bottom of a small glass, top with sliced banana, sprinkle with granola. Repeat until glass is full.
Garnish with raspberries and serve immediately.
We're always on the hunt for inspiration to keep banana loving monkeys happy. So, we asked Kelly Gibney to help us out. Kelly is a wholefoods writer and Dish magazine columnist, and we're so pleased to be able to share her recipes with you.