Banana-Chia Pudding with Tahini
Ingredients
1 spotted DOLE® Banana, peeled and mashed2 cups unsweetened almond milk
½ cup chia seeds
2½ tablespoons agave nectar
1 teaspoon vanilla extract
½ teaspoon gluten free ground cinnamon
¼ cup tahini
½ cup DOLE® Raspberries
2 tablespoons chopped roasted salted almonds
2 teaspoons cocoa nibs
Directions
- Whisk banana, milk, chia seeds, agave nectar, vanilla extract and cinnamon in a large bowl; divide into 4 (8-ounce) glass jars with lids. Seal jars; refrigerate at least 8 hours or up to overnight.
- Serve jars topped with tahini, raspberries, almonds and cocoa nibs.