2 large, ripe bananas
2 cups unsweetened vanilla cashew milk (or preferred milk)
6 tbsp. natural creamy peanut butter
1 tsp. baking powder
2 tbsp. honey
3 scoops Ascent Vanilla Bean Micellar Casein
1 container (150g) vanilla greek yogurt
½ cup chia seeds
Blend all ingredients except for chia seeds in a food processor until smooth. Add chia seeds and blend briefly.
Pour into a large bowl and cover with foil. Let sit in the fridge for 4-5 hours or overnight to let chia seeds soak up liquid.
Serve pudding chilled and drizzle with a little extra peanut butter, chia seeds and a banana slice.
Nutrition (per 1 cup serving out of 8): 200 calories, 14g protein, 18g carbs, 9g fat, 5g fiber
Recipe created by: Macro-Chef