Banana Chocolate Mint Chia Pudding

So, turns out you can turn chia into pudding.

I am such a fiend when it comes to eating while working. Does anyone else have this problem?! 

I know, I know. It's common knowledge. But I finally tried it! And it turned out pretty yummy. It all started when I had a banana that was going bad, and didn't feel like putting it in a pancake or making it into ice cream.

So I decided it was time to give chia pudding a try! I've had a crazy sweet tooth lately. Not sure why, as it's really quite unlike me. So to sate my appetite for said sweetness, I figured it was a wiser option to make something with at least some health benefits.

Those little flecks are remnants of chia!

I think I soaked 1/3 cup chia seeds with 1 cup milk (those measurements could be wrong, I fear) in the fridge for a few hours. It really only took about 1.5 - 2 hours for the seeds to fully puff up and get all gooey-weird.

I threw it into a blender with the banana, a lot of maple syrup (seriously, I don't even know how much I put in there. It was probably a lot), some special dark cocoa powder, and A TINY LITTLE BIT of peppermint extract.

That cookie was sacrificed first.

Blending the seeds after soaking them made the pudding creamier.

I just ate some with some Scottish Shortbreads I made from scratch, and that was probably the best idea ever. Next time, I'm going to omit the banana, or actually make a banana caramel or banana foster or banana pancakes version, and stay away from the chocolate peppermint. It was good, but I think the banana is best left to it's own devices.