Place all the ingredients in a high-speed blender. Blend until completely smooth.
Pour the mixture into 4 ramekins or small jars. Cover and refrigerate overnight. Serve topped with banana slices and toasted walnuts. Enjoy!
For the coconut milk - I use coconut milk because it’s dairy free and much thicker than traditional milk. You can use any type of dairy or non-dairy milk that you enjoy.
Sweetener - Dates are naturally sweet and blend into the pudding well. If you need a substitute, you can use raisins. Other natural sweeteners such as honey or maple syrup might work, but you may need to add extra chia seeds to thicken the pudding