Layered Chia & Almond Pudding Parfait
Created by Danielle Walker, for the Almond Board of California
1 1/2 cups unsweetened almond milk
6 ounces pitted dates
1/2 cup unsweetened raw cacao powder
1/3 cup chia seeds
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon sea salt
2 medium bananas, sliced
1/3 cup unsalted natural almond butter
1 cup mixed berries of choice
1/4 cup roasted almonds, chopped
Combine almond milk, dates, cacao powder, chia seeds, vanilla, cinnamon and sea salt in a blender. Blend until very smooth, about two minutes. Transfer the mixture to a bowl, cover and refrigerate overnight.
To assemble the parfaits: Divide the banana slices between six 8-ounce Mason jars or bowls. Spoon equal amounts of almond butter into the jars, then top with equal amounts of the chilled pudding. Top with berries and almonds and serve immediately or refrigerate covered for up to three days.