Soak 2 TBS chia seeds in water. Once it has bloomed, add in 1/4 cup full cream coconut milk and 2 tsp maple syrup.
For the ‘caramel’, mix together 1 TBS tahini paste, 1 tsp honey and few drops caramel essence.
Slice 1 banana and lay half at the bottom of a glass. Drizzle with a bit of the tahini caramel. Top with chia seed mix. Whip 1/4 cup chilled coconut milk until soft peaks form. Spoon on top of chia mixture. Now place rest of banana and drizzle with rest of ‘tahini caramel’. Finish by sprinkling with 1 block of Lindt dark chocolate, roughly chopped, toasted almond flakes and chia seeds.
