A fun budding recipe topped with toasted nuts.
Preheat oven to 425F.
Line walnuts onto a tray.
Toast in oven for 5-10 minutes, being very careful not to burn them, and stirring once.
Take walnuts out of oven and let cool.
Prepare chocolate pudding:
Scoop the thicker part of the chilled coconut milk from the can and into a mixing bowl, save liquid for your next smoothie.
Add the rest of the ingredients and whisk or blend until smooth.
Arrange your mix in a tall glass (the prettier glass, the better!), and scoop in a layer of chocolate, then a few slices of banana and a sprinkle of nuts. Keep going until you hit the top of your glass and the last layer will be chopped nuts.