Recipe by Rachelle Hacmac

If you’re looking to include more nutritious, plant-based desserts into your diet, you’ve found it here. We’re obsessed with this recipe for a vegan, kelp-infused peanut butter and banana chia pudding. Enjoy it as a protein and iodine rich breakfast, or as a delicious, no-sugar added dessert at the end of the day.

Peanut butter and banana are a natural pairing, but what about kelp? Seaweed has a unique, mild umami flavor that adds depth to any recipe. Don’t knock it till you try it! Plus, seaweed is known to satiate hunger, which means you’ll feel full longer.

Ingredients:

• 2 cups unsweetened oat milk (or your preferred non-dairy milk)

• 1 heaping spoonful smooth peanut butter

• 1 ripe banana

• 1 squeeze of Blue Evolution Kelp Puree (start with a tablespoons, and add more to taste)

• ½ cup dry chia seeds

Method:

1. In a blender, combine the oat milk, peanut butter, banana and Kelp Puree. Blend until smooth.

2. Add the chia seeds and mix with a spoon (don’t blend the seeds!), until well combined.

3. Pour into jars or whatever container you want to use.

4. Refrigerate overnight or at least 4 hours to allow the chia seeds to absorb the mixture.

5. When you’re ready to eat, top it with granola, nuts or fresh fruit, and enjoy!