1.5 tbsp basil seeds (You can use chia here, but I would suggest adding slightly more seeds as they inflate less!)
1 tbsp dark agave (it has a smokier taste)
Pinch of cinnamon
1 drop of vanilla extract
1 drop of rum extract (if you drink, you can use a little rum instead)
½ cup coconut milk
Soak the basil seeds in about 1/2 a cup of water and let it sit until it inflates fully
Blend half a banana, vanilla, rum, coconut milk and cinnamon in a blender until you get banana mylk.
Slice the other half of the banana finely, stir the agave in, add in crushed walnuts and extra cinnamon if desired. Heat on very low heat, stirring constantly. You must keep an eye on it or the agave may burn! I recommend heating it over a water bath or in your microwave on low for 5s intervals, stirring in between. You are done when the bananas soften and the mixture has heated through.
Pour your banana mylk over the soaked basil seeds, and top with the walnut agave mixture. Then stir and consume J
Note: You can make these completely raw for our raw friends out there! Simply use 2 dates instead of agave, and to make the sauce raw, process the dates with a little warm-ish water, an inch of a vanilla pod, half the nana and some raw cinnamon powder.