The berries in California are coming in season and have been so beautiful lately…I mean just look at the vibrant color in those pictures! We have been fortunate enough lately to even find organic berries at our Costco! I love taking Asher down to the local Farmer’s market and letting him taste the sweetness of all of the berries and decide which bin to take home.
This recipe for a paleo chia pudding combines tart berries with a chocolate pudding, with creamy almond butter and bananas at the bottom. It is rich and decadent and you may only be able to eat one half of the jar and save the rest for later! I add just a few chopped almonds on top, but if you want more of a crunch, you could layer more almonds throughout and even some mini dark chocolate chips!
To make the prep easier, you can split the steps up and do a few ahead of time. Make the pudding the day before and let it chill in the fridge overnight. You could also cut up all the berries and bananas the night before or morning of and put a little lemon juice on the fruit so it doesn’t turn brown. Once made, these can also be kept in the refrigerator for three days, just place the berries on top before serving. I think these will be the perfect treat for your Memorial Day celebrations!
This recipe was created specially for Almonds.com. Head over to Almonds.com/DanielleWalker to see the other 4 recipes in my collection!