• Home
  • About
  • Recipes
  • Recipes
    • vegan
    • gluten-free
    • paleo
    • fruit-sweetened
  • Shop
  • Contact
  • Video Production

Feasting on Fruit

  • Recipes
    • vegan
    • gluten-free
    • paleo
    • fruit-sweetened
  • Shop
  • Contact
  • Video Production

vegan, gluten-free, paleo, sweet, creamy · October 13, 2019

Bananas Foster Chia Pudding

Jump to Recipe·Print Recipe

Bananas Foster Chia Pudding with layers of creamy chia seed pudding, the easiest caramel sauce, caramelized cinnamon bananas, and dairy-free ice cream!

Bananas Foster Chia Pudding

Okay but hold on a sec. Can we just stop, stare, swoon, and point out how FREAKING INSANE these photos are?!

Like silky caramel sauce drizzles over melting ice cream and caramelized bananas – obviously going to be easy on the eyes. But never have I see a more mouthwatering glass full of chia pudding, and that is why I need Gina to become my own personal food photography coach I teamed up with Gina from Healthy Little Vittles to bring this recipe to you in the most visually appealing way possible.

Bananas Foster Chia Pudding

Gina’s page has been one of my favorites for a long time. Her signature extra colorful style and always deliciously unique ideas has a somehow almost enchanted vibe that I could stare at all day. So when she asked me if I wanted to collaborate on a recipe of course I said yes. And when she said the words Bananas Foster Chia Pudding I said hell yes!

She shot the photos. I shot the video. We jointly agreed that the recipe is too ridiculously good to be for real. Especially that caramel sauce…ugh that caramel sauce.

Bananas Foster Chia Pudding

We’ve got simple vanilla oatmilk chia seed pudding chilled overnight so it’s extra thick and creamy. Next up the (CRAZYGOOD) caramel sauce with intermingling flavors of maple and tahini and sea salt. Next up sliced bananas cooked stovetop until caramelized with a little sweetness and a little spice. And finally dairy-free ice cream if you want to be over the top about it (which you do, trust me).

If that doesn’t sound like fruity heaven in a layered dessert glass I don’t know what does. Cheers to chia pudding elevated to seriously irresistible dessert status!

Bananas Foster Chia Pudding
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Bananas Foster Chia Pudding

★★★★★ 5 from 7 reviews
  • Author: Natalie
  • Prep Time: 8 hours (chilling time)
  • Cook Time: 10 minutes
  • Total Time: 8 hours 10 minutes
  • Yield: 2 servings 1x
  • Category: pudding
  • Cuisine: american
Print Recipe
Pin Recipe

Description

Bananas Foster Chia Pudding with layers of creamy chia seed pudding, the easiest caramel sauce, caramelized cinnamon bananas, and dairy-free ice cream!


Ingredients

Scale

Chia Pudding

  • 1/2 cup white chia seeds
  • 2 cups oatmilk (or other plant milk)
  • 2 tbsp maple syrup
  • 1 tsp pure vanilla exract
  • Pinch of salt

Caramel

  • 1/4 cup coconut oil
  • 1/4 cup maple syrup
  • 2 tbsp tahini
  • Pinch of salt
  • 1/2 tsp pure vanilla extract

Caramelized Bananas

  • 3 bananas, sliced
  • 2 tbsp maple syrup
  • 1 tbsp vegan butter
  • 1/2 tsp cinnamon
  • Pinch of salt

Instructions

  1. Stir (or blend) all chia pudding ingredients together and either re-stir/re-blend every few minutes until the pudding starts to thicken (the seeds will sink to the bottom unless you keep re-stirring/blending).
  2. Once it starts to thicken, pour into a covered glass container and chill overnight.
  3. Peel and slice your bananas.
  4. In a medium skillet, melt the butter over medium heat.
  5. In a small bowl, whisk together the cinnamon and maple syrup, then add it to the skillet with the butter.
  6. Add your sliced bananas to the skillet in a single layer and cook for 2-3 minutes on each side.
  7. For the caramel, melt the coconut oil and maple syrup together in a small saucepan over medium-high heat, then whisk in the tahini vanilla, and salt. Whisk constantly until it starts to thicken, then remove from heat.
  8. Fill your glasses/bowls with about half chia pudding, then top with caramel, caramelized bananas, and dairy-free vanilla ice cream.

Keywords: vegan, gluten free, dairy free, easy, dessert, healthy, caramel, chia seeds

Did you make this recipe?

Tag @feastingonfruit on Instagram

CLICK BELOW TO PIN
Pin
Share
Tweet
Email

In: vegan, gluten-free, paleo, sweet, creamy · Tagged: caramel, chia seeds, dessert, easy, healthy, vegan, dairy-free, gluten-free

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

recipes to your inbox

enter your email to get on the list!

You’ll Also Love

Dairy Free Ninja Creami Pumpkin Ice Cream
Gluten-Free Fig Bars Recipe
Monster Cookie Granola Bars

Comments

  1. Mig says

    October 14, 2019 at 11:16 am

    I want to live in a world where Bananas Foster Chia Pudding is the only form of currency.

    ★★★★★

    Reply
    • Natalie says

      October 14, 2019 at 11:20 am

      Hahahah!! Can I move there too pls🙏

      Reply
  2. Maria Miranda says

    October 14, 2019 at 4:13 pm

    Yum!
    When you say blend do you mean in a Vitamix?

    ★★★★★

    Reply
    • Natalie says

      October 14, 2019 at 9:08 pm

      I do, yes! That is what I used 🙂

      Reply
  3. Anthea @ Rainbow Nourishments says

    October 14, 2019 at 5:52 pm

    Oh gosh, send me a kilo/pound of this please!

    ★★★★★

    Reply
    • Natalie says

      October 14, 2019 at 9:07 pm

      Hahaha that sounds like the PERFECT amount😋

      Reply
  4. Toni says

    October 14, 2019 at 8:34 pm

    THIS. LOOKS. AMAZING. Definitely going onto my Must Make This List! And the pics are to die for.

    One question… Did I miss the instructions for making the tahini caramel? I can pick them up from the video on instagram I guess, but it seems not to have made it into the recipe directions…..

    Thx!

    ★★★★★

    Reply
    • Natalie says

      October 14, 2019 at 9:04 pm

      Ah my bad! I missed that somehow, added now 🙂

      Reply
      • Toni says

        October 15, 2019 at 9:30 pm

        YAY! Thx! 😁

        Reply
  5. Lorrie says

    October 15, 2019 at 12:05 am

    This looks totally amazing!! I can’t wait to try it. However, while I totally respect your making a living with ads, is there a way that when I print out the recipe I can not waste paper by having ads in my recipes?

    Reply
    • Natalie says

      October 15, 2019 at 8:46 am

      There should only be one ad on the print page so it will still only take up one sheet of paper. Otherwise you can copy paste the recipe into a word doc or something to avoid it 🙂

      Reply
      • Lorrie says

        October 16, 2019 at 9:29 am

        Ok. It’s still pretty distracting. I don’t mind scrolling past them on my feed, but I don’t like putting them into my recipe binder.

        Reply
  6. Lisa Kitahara says

    October 15, 2019 at 8:20 am

    I can’t even imagine how delicious this is going to be- Caramelized bananas + nice and chilled chia pudding…. it’s magical 😍

    ★★★★★

    Reply
    • Natalie says

      October 15, 2019 at 8:44 am

      SUCH A GOOD COMBO! Although I had a hell of a time not eating all the gooey cinnamon bananas straight out of the pan🙈

      Reply
  7. bois olivier tunisie says

    October 22, 2019 at 9:11 am

    amazing !! it looks delicious , thanks

    Reply
    • Natalie says

      October 22, 2019 at 9:14 am

      It is SO GOOD. Hope you make and love it too!

      Reply
  8. jane says

    October 27, 2019 at 11:09 pm

    ! am drooling!

    Reply
    • Natalie says

      October 29, 2019 at 6:56 am

      You gotta try it!!😋

      Reply
  9. Lara says

    November 4, 2019 at 10:48 am

    That is delicious , also without ice cream , just a question left, do you use Maple syrup with a mild or strong flavour …?

    Thx

    ★★★★★

    Reply
    • Natalie says

      November 4, 2019 at 4:35 pm

      I am so happy you like it! Um I use pure maple syrup, I think mine is grade A so more mild 🙂

      Reply
  10. Maria says

    January 31, 2020 at 9:11 am

    Hi! How can I sub de vegan butter ? Thanks

    ★★★★★

    Reply
    • Natalie says

      January 31, 2020 at 10:17 am

      Coconut oil will work!

      Reply
  11. Patti says

    November 13, 2021 at 3:16 pm

    Can this be made ahead of time, put in the glasses and kept in fridge, or are the bananas and caramel sauce served warm?

    Reply
    • Natalie says

      November 13, 2021 at 4:17 pm

      I personally think the bananas are best warm, but the rest can absolutely be made ahead of time. The caramel will harden in the fridge so i recommend keeping it in a separate container and heating up/drizzling right before serving.

      Reply
  12. Sara says

    January 12, 2022 at 4:43 pm

    Hey how many people does it serve?

    Reply
    • Natalie says

      January 12, 2022 at 4:59 pm

      I’d say 2 to 3!

      Reply
  13. Roze says

    October 30, 2022 at 5:18 pm

    I am a newly pregnant woman; and this food is one of the few things that eases the nausea. This recipe is so incredibly good. Plus, if I plan ahead, I don’t have to find the energy to cook anything, I can just layer it together and put in a jar. When I am hungry. I just take it out and eat it.
    I make a batch of this and take it with me anywhere there is a fridge. My mother in law was curious what it was; I let her try it. She loved it! when I told her it was vegan/vegetarian her jaw dropped open. She didn’t know food without animal products could taste good.

    Reply
    • Natalie says

      October 31, 2022 at 9:38 am

      I am so so happy this recipe has been working for you! And what wonderful mother in law feedback ha, it’s always fun to shock people with how good vegan recipes can be. Best of luck with your pregnancy (hopefully you get past the nausea part soon!)

      Reply

Trackbacks

  1. 7 Vegan No-Bake Desserts for Summer season - Canton11 Restaurant says:
    July 22, 2022 at 9:09 am

    […] Get the recipe: Bananas Foster Chia Pudding  […]

    Reply
  2. 7 dessert vegani senza cottura per l’estate - goull.xyz says:
    July 23, 2022 at 7:27 pm

    […] Ottieni la ricetta: Budino di banana Foster Chia […]

    Reply
  3. 7 vegane No-Bake-Desserts für den Sommer - rac city says:
    July 24, 2022 at 12:44 am

    […] Holen Sie sich das Rezept: Bananen Foster Chia Pudding […]

    Reply
  4. 7 Vegan No-Bake Desserts for Summer – OlyaBrand says:
    July 24, 2022 at 2:22 am

    […] Get the recipe: Bananas Foster Chia Pudding  […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Next Post >

Vegan Cosmic Brownies

oh, hi there

I’m Natalie, the recipe creator around here sharing simple snacks and treats that are secretly healthy under their sweet dessert disguises!

join the list

Categories

  • breakfast
  • brownies & bars
  • cakes & breads
  • candy
  • cookies
  • cupcakes & muffins
  • pies & crumbles
  • creamy

Search

trending now

Vegan Chocolate Banana Bread

Vegan Chocolate Banana Bread

Vegan Gluten-Free Carrot Cake

Vegan Gluten-Free Carrot Cake

Easy Vegan Fudge Brownies

Easy Vegan Fudge Brownies

Blackberry Coconut Bars

Blackberry Coconut Bars

instagram

Follow @feastingonfruit

Brown Sugar Cinnamon Pop Tart BARS🤎 Everyone’ Brown Sugar Cinnamon Pop Tart BARS🤎 Everyone’s favorite cozy spiced pop tart flavor but with no pastry crimping required! 

Gooey sweet brown sugar (or coconut sugar!) filing baked inside two layers of buttery crust and topped with a drizzly cinnamon glaze😋😋 And that delicious dough is completely vegan and gluten-free made with almond flour, coconut flour, and @edwardandsons Let’s Do Organic Cornstarch!

DOUGH
-3 cups (336g) almond flour
-1/3 cup (42g) @edwardandsons Let’s Do Organic Cornstarch
-1/4 cup (30g) coconut flour
-1/4 tsp salt
-1/3 cup (105g) maple syrup
-3/4 (150g) coconut oil, melted
-1 tsp vanilla extract

“BROWN SUGAR” FILLING
-1 cup (160g) coconut sugar (or brown sugar)
-1 tablespoon cinnamon
-2 tablespoons (25g) coconut oil, melted
-2 tablespoons (32g) nut/seed butter
-1 teaspoon vanilla extract

CINNAMON GLAZE
-2 cups (240g) powdered sugar
-1 tsp cinnamon
-1 tbsp @edwardandsons Let’s Do Organic Cornstarch
-1/2 tsp vanilla extract
-1-2 tbsp almond milk

Preheat the oven to 325°F and line an 8 x 8” baking dish with parchment paper and/or grease. Whisk together almond flour, cornstarch, coconut, flour, and salt. Add in maple syrup, coconut oil, and vanilla. Mix to form a dough. Press half of the dough into the bottom of the prepared pan, and roll out the rest between two sheets of wax paper into an 8 x 8” square. Freeze the rolled out dough. 

Use a fork to mix together the brown sugar filling ingredients to a wet sand consistency. Sprinkle/spread a generous layer of the filling on top of the bottom shortbread layer. Carefully place the rolled out dough on top of the filling, fixing any corners as necessary. Bake for 30-35 minutes at 325°F until golden brown. Cool completely before glazing.

Whisk together glaze ingredients until smooth. Use an offset spatula to spread on top of the bars. Refrigerate until glaze is set. Slice and enjoy!

#brownsugarcinnamon #poptarts #veganglutenfree
CINNAMON APPLE MINI CHEESECAKES🍏 Another treat CINNAMON APPLE MINI CHEESECAKES🍏 Another treat that perfectly toes that early fall line of cozy flavors but easy no-bake prep!

CRUST
6-8 pitted medjool dates
1 cup oats or nuts
Pinch of salt

CHEESECAKE
-1 1/2 cups raw cashews, soaked and drained
-1/4 cup maple syrup or agave
-3 tbsp coconut oil
-1/2 cup full-fat coconut milk
-2 tbsp lemon juice
-1 tsp vanilla extract
-Pinch of salt

CINNAMON APPLES
-1 granny smith apple, finely diced
-2 tbsp maple syrup or coconut sugar
-1 tsp cinnamon

INSTRUCTIONS
Blend the crust ingredients in a food processor until sticky and cohesive. Press a little disc into the bottom of a mini muffin pan (place a strip of parchment paper in each up for easier removal).

Blend filling ingredients until very smooth. Toss diced apples with the maple syrup and cinnamon until evenly coated and juicy. Fold/swirl into the cheesecake base. Spoon on top of the crusts, filling each to the top (makes 12-18 minis)

Freeze overnight. Defrost about 5 minutes, then gently remove from the pan using the parchment strips or a dull knife to pop them out. Enjoy!

#applecinnamon #nobakecheesecake #healthydessertrecipes
DAIRY-FREE PUMPKIN SPICE CREAMI🧡 The fall-flavo DAIRY-FREE PUMPKIN SPICE CREAMI🧡 The fall-flavor-in-summer-form treat you need until the temps really cool off (and probably well after that if you’re anything like me #icecreamyearround)

High-protein, dairy-free, fruit-sweetened, and full of warm cozy pumpkin spice! It legit tastes JUST like the middle of a pumpkin pie, especially if you mix-in some granola or cookie crumbles for that crunchy crust element😋👌

INGREDIENTS
-1 cup light coconut milk (or cashew milk)
-1/2 cup non-dairy yogurt
-1/4 cup pumpkin puree
-2 pitted medjool dates OR 1 tbsp maple syrup
-1 scoop/serving protein powder
-1/2 tsp vanilla extract
-1 tsp pumpkin pie spice
-1/8 tsp salt

Full details on my website → @feastingonfruit link in bio✨

#ninjacreami #dairyfreeicecream #pumpkinicecream
Annnnnnd it’s september! Obviously I had to shar Annnnnnd it’s september! Obviously I had to share something pumpkin spiced to start off the month🎃 Think three musketeers texture but healthier, pumpkin spice inside, and dark chocolate to coat🍫🧡

INGREDIENTS
-1 cup (250g) pumpkin puree
-1/2–2/3 cup water
-8–10 pitted (160g) medjool dates
-1 tbsp pumpkin pie spice
-pinch of salt
-3/4 cup (85g) coconut flour
-1 cup (170g) dark chocolate chips

Blend pumpkin, dates, 1/2 cup water, spice, and salt. Add more water slowly as necessary until you have a thick paste. Transfer to a mixing bowl and stir in coconut flour until you have a ball of dough. Shape into a rectangle approximately 3/4 inch thick. Freeze for at least 2 hours until firm.

Melt the chocolate chips (optionally add 1-2 tablespoons of coconut oil for a thinner/smoother coating). Remove the dough from the freezer and slice into 12 rectangles. Dip each into the melted chocolate coating on all sides. Transfer to a pan or plate lined with wax paper. Refrigerate until the chocolate is set. Store in the fridge.

#pumpkinspiceeverything #veganchocolate #healthydesserts
HOMEMADE FIG BARS💜 Taking the fig newton cookie HOMEMADE FIG BARS💜 Taking the fig newton cookie—a humble classic and favorite—and giving it a homemade healthier vegan cookie bar spin. With a fruit-sweetened filling and buttery gluten-free @sunbutter [a d] crust!

New recipe on my site → @feastingonfruit link in bio✨
NO-CHURN CHOCOLATE SOFT SERVE🤎 Spooning down da NO-CHURN CHOCOLATE SOFT SERVE🤎 Spooning down dairy-free soft serve daily until the weather forces me to switch to stop🍦 If you don’t own a creami, THIS is the ultimate easy blender method!

INGREDIENTS
-15oz can coconut milk
-1 cup nut/seed butter of choice (I used sunbutter)
-1/4 cup maple syrup
-1/2 cup cocoa powder
-1 tsp vanilla extract
-1/2 tsp salt
-Toppings of choice

Pour coconut milk (shake before opening) into an ice cream tray and freeze overnight . Blend the cubes + remaining ingredients in a high speed blender until smooth. You will need to use the tamper and stop to scrape down the sides frequently, try to avoid adding extra liquid. Spoon into bowls as is. Or transfer to a piping bag, freeze for 30 mins or so, then swirl into bowls or cones for the “froyo” look. Top and enjoy!

#softserveicecream #dairyfreerecipes #veganicecream
MONSTER COOKIE GRANOLA BARS! A wholesome happy any MONSTER COOKIE GRANOLA BARS! A wholesome happy anytime snack, but especially back-to-school perfect. You could even double the batch depending on how fast your house will devour them😜 

With chewy oatmeal cookie vibes, mini morsels of chocolate, one bowl prep, and an easy ingredient list🍪🤎🌈 Made with @edwardandsons Let’s Do Organic Sweetened Condensed Coconut Milk as the sweetener, the sticky binder, and the best caramel-y flavor. Plus an optional protein boost (and a nut-free option!) 

INGREDIENTS
-3 cups (240g) rolled oats
-1/3 cup (45g) vanilla protein powder 
-2 tbsp (20g) chia seeds
-1/2 tsp salt
-1 14oz can @edwardandsons Let’s Do Organic Sweetened Condensed Coconut Milk
-1/2 cup (125g) peanut butter (or SunButter for nut-free)
-1 tsp vanilla extract
-1/2 cup (80g) mini chocolate chips
-1/2 cup candy coated chocolate candies (vegan brand I used linked in my stories)

Preheat the oven to 350°F and line an 8x8” pan with parchment paper or grease. In a large bowl, stir together oats, protein powder, chia seeds, and salt. Add in peanut butter, sweetened condensed coconut milk, and vanilla. Mix until evenly combined and sticky. Fold in chocolate chips and candies. Press the mixture firmly into the prepared pan. Bake for 25-28 minutes. Cool completely before slicing (or even chill first to minimize crumbles)

#monstercookies #veganglutenfreerecipes #healthysnacks
COOKIES & CREAM PIE (made without any oreos🤫) B COOKIES & CREAM PIE (made without any oreos🤫) But I pinky promise you won’t miss ‘em after one forkful of this glorious no-bake cream pie!

CRUST
-4 cups (140g) crispy rice cereal
-1/4 cup (25g) dark cocoa powder
-1/2 cup (125g) nut/seed butter
-1/3 cup (105g) maple syrup
-1/4 tsp salt

FILLING
-16oz dairy-free cream cheese
-1 cup (240g) coconut cream
1/2 cup (125g) chocolate nut/seed butter
-3/4 cup powdered sugar
-1 tsp vanilla extract 

Process the cereal to very fine crumbs. Add the rest of the crust ingredients and process to a wet sand consistency. Remove 1 cup and set aside. Transfer the remaining crumbs to a 9″ pie dish, pressing in very firmly to cover the bottom and sides. Bake 15 minutes at 375°F. Refrigerate.

Combine cream cheese, coconut cream, chocolate nut/seed butter, and vanilla in a mixing bowl. Whip with a hand mixer until combined and fluffy. Add the powdered sugar and continue beating until combined. Fold in the reserved crumbs. Spread into the chilled crust, and refrigerate overnight. Top with coconut whipped cream, chocolate chips, chocolate drizzle, etc before slicing and serving.

#cookiesandcream #nobakedessert #veganchocolate
VEGAN GF ZUCCHINI BREAD💚 A soft zucchini loaf w VEGAN GF ZUCCHINI BREAD💚 A soft zucchini loaf with the perfect fluffy crumb and a delicious sweet topping. It’s the perfect august bake – summer produce meets fall-is-coming spice!

New recipe on my site → @feastingonfruit link in bio✨
BLUEBERRY PROTEIN ICE CREAM🫐 another dairy-free BLUEBERRY PROTEIN ICE CREAM🫐 another dairy-free ninja creami recipe coming’ atcha with my fave sweet summer berry and an extra silky texture thanks to @sunbutter [a d] in the mix!

Recipe on my website → @feastingonfruit link in bio💜

Explore

  • Recipes
  • Shop My Favorites
  • Blog

get new recipes

Info

  • About
  • Work With Me
  • Privacy
  • Privacy
  • Press

Copyright © 2023 Feasting on Fruit · Theme by 17th Avenue