Spiced Banana Chia Pudding with Candied Pecans

It took me a while to warm up to chia pudding, but now I'm a big fan. It can be prepared pretty simple for a breakfast or snack or jazzed up for a dessert. This recipe leans more toward the latter as I'm always looking for a healthy dessert to serve. This chia pudding is adapted from one of my fave cookbooks Eat to Live by Joel Furman (known for his nutritarian health plan). The toppings and presentation give this simple pudding a delicious and elegant twist.

Serves 4

Ingredients:

Pudding

• 1/2 cup white chia seeds, divided

• 1 1/2 ripe bananas plus 1-2 extra bananas for garnishing

• 2 cups unsweetened plant milk

• 2 pitted Medjool dates

• 1/2 tsp vanilla powder or vanilla extract

• Pinch of salt

• Spices: 1 tsp chai seasoning (I use this one) or use the following combo: 1/8 tsp nutmeg, 1/2 tsp cinnamon, 1/4 tsp cardamon, pinch of cloves, pinch of ginger

Candied spiced pecans:

• 1/2 cup chopped pecans (or nut of your choice)

• 1 tsp maple syrup

• pinch of salt

• 1/4 tsp chai spice (don't worry if you don't have this-just add a dash of ginger and clove as well as the cinnamon and nutmeg below-you can adjust these spices to your personal taste)

• 1/4 tsp cinnamon

• pinch cardomon and nutmeg

• Other optional toppings: Cashew cream (I happened to have some on hand), raw cacao nibs, Lily's chocolate chips, coconut shavings, dusting of cocoa powder, whipped coconut cream, chopped dried fruit, etc.

Instructions:

1. Put the following in a Vitamix or blender: 2 tbsp white chia, 1 1/2 banana, 2 pitted medjool dates, vanilla, spices, pinch of salt (basically everything except only 2 tbsp of the 1/2 cup of chia seeds).

2. Blend on high until smooth.

3. Pour the mixture into a bowl and fold in the rest of the chia seeds and adjust the seasoning (spices) to your taste.

4. Put in the fridge for 10-15 minutes then whisk the mixture to make sure no clumps are developing. (I check mine every 5 minutes or so for 15 minutes to make sure it's not getting clumpy.)

5. After 15 minutes, let the mixture chill (haha) in the fridge for an hour or two (or as long as you like).

6. While the pudding is chilling, make your candied pecans.

7. Toast your chopped pecans in a skillet on medium low until browned and toasty. Add spices and pinch of salt, then take pan off the fire and add the tsp of maple syrup. Stir and let pecans cool in the skillet.

8. Once the pudding is gelled, place it into your decorative vessels and decorate the tops with the candied nuts, sliced bananas, and any other optional toppings. If you are using clear glassware, slice some of the extra bananas and set them upright on the inside edges of your glassware before putting the pudding in. (I used small votive candle holders, but I have also used small stemmed glasses-see photo below- and small dessert bowls.)

Note: Another fun option for this dessert is to pair it with a chocolate chia pudding and layer it as in the middle photo below.