Night Owl Chocolate Chia Pudding

This is my simple take on a healthy chocolate pudding. I have had some amazing, chocolatey vegan puddings since I started our family's health journey. Angela Liddon and Dreena Burton share decadent versions (with avocado, nut butter, and other rich and creamy ingredients) on their blogs that I highly recommend trying your hand at. They are to die for.

Unfortunately for me, it's not until the littles are squared away in their beds, the lights are dimmed down, and the kitchen has been cleaned that I start jonesing for dessert. Oh cruel fate! Why is it that the best chocolate puddings require a food processor or a blender? Have you ever run a blender at 11pm? Spoiler Alert: blenders wake children.

Oh purest chocolate craving, why art thou so untrue? Do not make me choose 'tween your fair comfort and the sorrow of rising my children from sweetest slumber.

So here is my less-creamy, but SILENT night owl chocolate pudding solution! Bonus: it can be made in 1 bowl in under 10 minutes. Perfect for occasional habitual the late night snacker. The flavor is reminiscent of chocolate frosting to me -which I could unapologetically eat out of the can with a spoon if tempted. (Note: I did try asking my husband - our resident food critic - his opinion on this dessert, but his pudding was gone before he could mumble: "Hmmm?" in response.)

1 banana, cut in half

1 cup coconut milk*

3 Tbs chia seeds

1 Tbs vanilla protein powder (optional)**

4 tsp cocoa powder

1 1/2 tsp maple syrup

pinch of salt

pinch of cinnamon 

raspberries and/or toasted coconut for topping

In the bottom of a bowl, mash half a ripe banana. This will add thickness and sweetness to the pudding. Add the rest of the ingredients (except fruit and coconut) and stir well. The pudding will set in about 5-10 minutes. Slice the rest of the banana, rinse raspberries, and toast coconut very briefly while waiting. (A cookie sheet and oven broiler set to low will work well - but watch carefully! Coconut flakes go from toasted to burnt in lightening speed!) Once the pudding sets, top or layer it with fruit and coconut.

Enjoy! On your own. In the quiet. Without children.

(Although my kids would totally eat this).

NOTES: 

*I use canned coconut milk for the added creaminess. Because canned coconut milk tends to separate on the shelf, if I don't shake the can too much while opening the lid I can usually pour the needed cup off the top where it is creamiest for a thicker, richer consistency. 

**We use a vegan vanilla protein powder at our house that is sweetened with stevia, so this ingredient adds a dessert quality to the pudding. If you skip the protein powder, add 1/2 tsp vanilla extract and an additional 1 1/2 tsp maple syrup.