Did you know that the Neapolitan flavor trio is very much an American thing, even though the name alludes to Naples, Italy? And the typical chocolate + vanilla + strawberry is based upon popular American flavors, not tradition. It’s sort of based on something called spumoni (which I cannot say out loud without giggling). Spumoni is legitimately Italian, and it refers to a chocolate + cherry + pistachio molded ice cream dessert. Apparently that flavor trio is a bit too sophisticated for the American palate, so we’ll stick to chocolate + vanilla + strawberry for this chia treat.
That’s a lot of facts and learning, so let’s get to the food…
I’m taking this yummy flavor trio from the ice cream cone to the mason jar. From brain-freezing dessert to nutrient-dense snack. Down the pudding path paved with chia seeds. So follow that little red spoon!
Neapolitan Chia Pudding
1 1/2 cups non-dairy milk
1/3 cup chia seeds
1 ripe banana
2 tbsps Bee Free Honee (or sweetener of choice)
1/2 tsp vanilla bean powder (or vanilla extract)
1 tbsp cacao powder (or cocoa powder)
6-7 ripe strawberries
- Blend the non-dairy milk, banana, and Bee Free Honee in a blender.
- Add the chia seeds, and blend briefly on low speed.
- Working quickly before the chia seeds settle to the bottom, transfer 2/3 of the mixture to two separate bowls (about 3/4 cup per bowl).
- To one bowl, add the vanilla. Whisk to combine.
- To the other bowl, add the cacao powder. Whisk to combine.
- To the blender, add the strawberries. Blend to puree the strawberries, but don’t blend too much or you will lose the chia texture.
- Transfer the strawberry pudding to another bowl.
- Refrigerate all 3 flavors for 3-4 hours.
- After they have thickened, layer the pudding flavors into 2 glasses and indulge.
This recipe is sort of Valentines-ish with the pink and red and chocolate, but stay tuned later in the week for some all out Valentine’s Day recipes!