- 3 Bananas
- Juice of 1/2 a Lemon
- 1 cup Full Fat Coconut Milk
- 1/4 cup Chia Seeds (I use White Chia Seeds)
- 1 Tablespoon Maple Syrup
- 1 teaspoon Virgin Coconut Oil
- 1 teaspoon Pure Vanilla Extract/Paste
- 1/2 teaspoon Salt (I use Kosher)
- 10-12 Partake Foods Cookies
Let’s make some banana and cookie chia pudding cups that are gluten free and vegan!
Banana pudding reminds me of my college days and eating the unhealthiest but most addicting banana pudding from the grocery store.
I loved the flavors and textures and with every bite, I wanted more.
Now that I stay away from processed foods and a lot of dairy, I had to come up with a better version of the good ‘ol banana pudding.
There are three components to a banana pudding: cookies, vanilla pudding and banana slices.
I’ve partnered with Partake Foods to create this recipe. They make the best gluten-free, nut-free and vegan cookies!
Not only do the cookies taste amazing on their own but they are pretty much a match made in heaven for this banana pudding.
Partake Foods believes that healthy and nutritious eating doesn’t mean you have to sacrifice taste or sweets and I couldn’t agree more!
To learn more about Partake Foods check out their website at https://www.partakefoods.com/.
For the vanilla banana chia pudding, I am using chia seeds and coconut milk, vanilla and banana!
The pudding is made in the food processor to keep it easy.
As the pudding sits, the chia seeds gel up in the liquid for that pudding like texture.
Make this banana and cookie chia pudding and leave your review below.
Make the Chia Pudding
Add the coconut milk, chia seeds, maple syrup, coconut oil, vanilla extract/paste, salt and 1 banana to your food processor or blender and blend until smooth.
Transfer the chia pudding mixture into a container with a lid and refrigerate for 20-30 minutes to allow the chia seeds to expand and thicken the pudding.
Assemble The Banana Pudding
After the chia pudding has thickened in the refrigerator, it is time to assemble your banana pudding.
You can either make one large serving or four individual as I have done.
Add your cookies to your clean food processor and pulse a few times until it resembles a coarse sand like texture.
You can also add them to a plastic bag then using a rolling pin or another heavy object, crush the cookies.
Next, slice two bananas into 1/4 of an inch rounds and add a bit of freshly squeezed lemon juice to keep the banana slices from browning.
Now grab your dish or individual jars and start the layering process. Start with a layer of the crushed cookies then top with half of the chia pudding, more cookies, the banana slices, more of the chia pudding then top with the remaining crushed cookies and banana slices.
You can eat it right away or keep it covered in the refrigerator for up to 3 days.
About Partake Foods
Partake Foods Mini Cookies are free of the top 8 food allergens including soy, gluten, egg, and dairy. Their cookies are also free of any artificial colors, flavors and preservatives.
The company was founded by Denise Woodard who has a young daughter with food allergies. Finding snacks for her daughter was always a challenge so she set out to create her own snacks.
With her entrepreneur mind-set, a lot of research and determination, Denise has created a product which provides a solution for many of us that suffer from food allergies. And even if you are not allergic to any foods, these cookies are your healthier alternative!