Recipes

Peanut Butter Cup Chia Seed Pudding

Growing up, pudding cups were always a fun treat, especially the ones with layers of flavor!  Of course, now I look at the ingredient list and cringe, but that doesn’t mean I don’t still want to enjoy some pudding now and then!  The solution? chia seeds.

If you’ve never worked with chia seeds before, they develop an almost gel-like layer around the seed when they absorb liquid, and when you use enough of them it turns the liquid into a thick, pudding consistency.  It’s like pressing the easy button for pudding because there’s no need to heat, stir, thicken, etc. like traditional puddings. Tip: Store your chia seeds in the fridge to keep them fresh longer.

They’re also packed with fiber, omega-3 fatty acids, Vitamin K, and minerals like Magnesium, Manganese, and Phosphorus, so the result is a sweet treat with a nutrient packed punch!  So grab yourself some chia seeds and whip up this easy, tasty treat.

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Peanut Butter Cup Chia Seed Pudding

Prep Time: 10 minutes  |  Chill Time: 3-5 hours  |  Serves: 4-6

Ingredients

Chocolate Layer

  • 1 Cup Unsweetened Almond Milk
  • 1/4 Cup Chia Seeds
  • 2 Tbl Cocoa Powder
  • 1 Tbl Maple Syrup

Peanut Butter Layer

  • 1 Cup Unsweetened Almond Milk
  • 1/4 Cup Chia Seeds
  • 3 Tbl Peanut Butter
  • 1 Tsp Maple Syrup (skip this if you don’t want the PB layer to be sweet)

Directions

  1. For the chocolate layer, add all ingredients to a bowl and either whisk or combine with a stick blender.
  2. Pour the mixture into a glass jar or container, give it a shake to make sure the chia seeds are well distributed, and put it in the fridge to set.
  3. For the peanut butter layer, repeat the process by adding all of the ingredients to a bowl and whisking or blending to combine. (I used the same bowl without rinsing because I hate doing dishes…)
  4. Pour the mixture into a different glass jar or container, and put it in the fridge to set.
  5. Both puddings will need at least 3-5 hours to set, but they will stay in the fridge for up to a week.
  6. To serve, add a scoop of each pudding to a 4 oz jar or ramekin. Bonus: top it with some fresh whipped cream (dairy or coconut would both be delish)

 

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