Preparation

Chocolate chia pudding

Mix the milk, cocoa powder and maple syrup together.

Pour the mixture into a Mason jar and add the chia seeds. Shake well to avoid seed clumps.

Allow the chia fibres to absorb the liquid for about 20 minutes until the pudding has the consistency of tapioca. Stir occasionally as needed.

Vanilla-banana-chia yogurt

Mix the yogurt and banana until you get a smooth texture. Add the chia seeds and mix well. Let stand for a few minutes.

Meanwhile, prepare the nut crunch.

Nut crunch:

Preheat the oven to 350 °F.

On a baking sheet covered with parchment paper or silicone, mix all the ingredients together. Spread out the mixture, keeping it well compacted. Bake for 10-15 minutes until the mixture is golden brown.

Assembly:

In a transparent container, place a layer of chia pudding, then add a few banana slices, a layer of nut crunch, and a layer of vanilla-banana-chia yogurt. Repeat. Top with nut crunch, banana slices and chocolate shavings.