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.

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.

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!