Dessert

Peanut Butter & Vanilla Chia Pudding

I don’t know how I did it but somehow I made it to age 23 without ever consuming a chia seed.  Now, knowing how many amazing health benefits they offer, I want to kick myself for hopping on the chia train so late in the game.  Among other things chia seeds are rich in omega-3 oils, antioxidants and fiber.  Incorporating chia seeds into your diet can help you feel fuller and avoid cravings.  There are plenty of ways to use chia but my favorite has to be making chia pudding! Here is a recipe I made in the midst of a major peanut butter craving.  It uses a few ingredients you wouldn’t normally have on hand but I included substitutions for those.  Oh, and just keep in mind it needs about 6 hours to set!

Peanut Butter & Vanilla Chia Pudding

Prep time: 10 minutes

Set time: 6 hours

Serves: 2-3

Ingredients:

Vanilla Layer:

4 tbsp. chia seeds

1/2 cup unsweetened vanilla almond milk

1/4 cup Silk vanilla almond creamer

1 tbsp. organic maple syrup or agave nectar

1 tsp. natural vanilla extract

Peanut Butter Layer:

4 tbsp. chia seeds

3/4 cup unsweetened vanilla almond milk

2 tbsp. all natural peanut butter or PB2 (I used a little of both)

1 tbsp. organic maple syrup or agave nectar

Toppings:

Banana, coconut flakes, fresh berries, chocolate shavings, extra PB2

Steps:

  1. Combine all of the vanilla pudding ingredients into a bowl and whisk until even.
  2. Cover and place in the refrigerator.
  3. Repeat first two steps with the peanut butter pudding ingredients.
  4. Allow at least 6 hours to set (I usually make mine the night before).
  5. Divide the peanut butter pudding into 2-3 small bowls.  Divide and layer the vanilla pudding over top.
  6. Add your favorite toppings and enjoy!

 

Tips and Variations:

  • The peanut butter chia pudding will be much thicker than the vanilla, so I like to use that as the bottom layer.
  • You can slice banana and layer it between the peanut butter and vanilla layers.
  • If you do not have Silk vanilla almond creamer, you can just use 3/4 cup unsweetened vanilla almond milk and add an extra tsp. of vanilla extract.
  • I like to stir the pudding halfway through its set time to redistribute the almond milk and make sure all of the seeds are absorbing.  (I think it helps to thicken the pudding, but that merely my own speculation)

 

 

 

 

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