Cooking with Wife Mama Foodie
Joscelyn is the blogger behind Wife Mama Foodie! She is a wife and homeschool mom of two. She is originally from Oahu, Hawaii, but went to high school and college in North Carolina, they now live in Tulsa, Oklahoma, where her husband works as a pastor. When they moved, the family decided to change their eating habits for the better. She began instagramming her healthy food photos and pretty soon had people asking where her blog was with the recipes. She began this blog almost two years ago and has already a lot of fans!
Let's try her recipe!
Chocolate Chia Pudding Pops With Bananas
Ingredients
1½ cups almond or coconut milk (or other milk of choice)
¼ cup Chia Seeds
3-4 tablespoons Maple Syrup or Honey, to taste
2 tablespoons Dark Cocoa Powder
2-3 bananas, sliced (can also use another sweet fruit like frozen berries, cherries, etc)
Cacao Nibs or Mini Chocolate Chips, optional
Instructions
In a medium container, mix together milk, chia seeds, maple syrup, and cocoa powder. Sprinkle in a few chocolate chips or cacao nibs if you'd like a bit of crunch (optional.) Cover and refrigerate while seeds expand, at least an hour or two, until the mixture is thick like pudding. It's important to stir the mixture a few times while refrigerating to break up any chia clumps. These popsicles are mildly sweet. Taste the pudding and add more sweetener, if needed. Keep in mind they become even less sweet when frozen.
Into your popsicle mold, alternate chia pudding and banana slices. I like to add as much fruit as will fit. Tap the mold on the counter periodically to release any air pockets. Fill molds to the top, cover and insert popsicle sticks. Freeze until solid, overnight is best.
When ready to serve, I run the bottom of the molds under room temperature water, which helps them to pop out easily. Wrap extras in baggies or plastic wrap and store in the freezer.
THANK YOU JOSCELYN!
