Mango Chia-Tapioca (No added sugar, fruit-sweetened)

I’m a flip-flops-in-winter kind of a gal. I think it’s how I stay connected to my So-Cal roots combined with a touch of laziness (shhhh). But I admit, I should probably grow up and throw on some boots when its 39 degrees out and raining, right? I'm thinking there are other, more age-appropriate ways I could pretend it’s warmer than it really is… like take a 2-minute mental vacation to Hawaii or even better, make this dessert! Now, we’re talking! It’s amazingly simple to make, and is so good for you – way better than that bowl of ice cream you were considering. And this one is definitely barre3-approved  -- it’s sweetened only with fruit and contains a healthy amount of omega-3’s, protein, and fiber from the chia seeds. This chia-tapioca tastes like creamy-fluffy-sweet summer in a glass. You gotta try it, especially if you’re ready for some sunshine (and you really are going to keep wearing flip-flops in winter no matter what).

Mission Escape Winter: Accomplished, Temporarily 

Mango Chia-Tapioca Pudding

Serves 6-8

1 ripe banana

1 ½ cups frozen mango chunks (+ extra for garnish)

1 date

1 can full-fat coconut milk

1 tsp vanilla extract

4 Tbsp chia seeds

Method:

Blend first 5 ingredients in a food processor until smooth. Add the chia seeds and pulse until combined.

Pour into ramekins and refrigerate for at least 3 hours, or overnight.  Garnish with diced mango chunks.  You could also garnish with unsweetened coconut flakes or chopped almonds for some crunch factor. YUM! This dessert can be made ahead (keeps for 3-4 days).