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Strawberry, Tahini Chia Pudding
This was inspired by a smoothie made with buttermilk & baked strawberries by Bon Appetite
Prep Time: 00:10
Cook Time: 00:30
2 lb (3 cups) strawberries, hulled, halved (i used frozen pre-cut strawberries)
2 frozen banana
1 cup almond milk
2 tbsp fresh squeezed lemon juice (1/2 lemon)
1/3 cup tahini
1/3 cup green banana flour
1/3 cup chia seeds
1Preheat oven to 400°.
2Toss strawberries on a parchment-lined baking sheet and place in preheated oven. Roast, tossing halfway through, until strawberries are soft and release their juices (20–25 minutes).
3Remove from oven and let cool.
4Transfer all but 4 tbsp of the strawberries to a blender. Add frozen banana, almond milk, lemon, tahini and green banana flour; blend until smooth.
5Pour mixture into a medium sized bowl and add chia seeds. Once the chia pudding mixture is well combined, let it sit for 5 minutes and then give it another stir to break up any clumps of chia that may have formed.
6Divide chia pudding into 4 small bowls or ramekins and place them into the fridge to set for 1-2 hours or overnight.
7Once pudding is ready to remove from fridge top with reserved strawberries.
Cooking time does not include the time the puddings must set in the refrigerator. Additional topping ideas: • Add a few nuts to the top for added crunch. • Top with unsweetened shredded coconut
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