Peanut Butter & Jam Chia Pudding
SERVES 2 | 70 Minutes Total Time
Ingredients
- CHIA PUDDINGS
- 1 cup unsweetened vanilla almond milk
- 1/4 cup chia seeds
- 1 1/2 tbs maple syrup
- 1/2 teaspoon vanilla
- RASPBERRY
- 1/2 cup fresh (or thawed frozen) raspberries
- 1 tbs chia seeds
- PEANUT BUTTER
- 1 tbs maple syrup
- 1/4 cup natural smooth peanut butter
Method
- Whisk together the almond milk, chia seeds, maple syrup and vanilla. Pour into 2 glasses and refrigerate until, for 1 hour or overnight.
- Mash the raspberries with a fork and add the chia seeds. Mix together and refrigerate alongside the almond milk mixture.
- Stir the maple syrup and peanut butter together in a small bowl. You can add a bit of hot water or melted coconut oil to thin it down so it’s spreadable.
- Once the chia puddings have set, layer the peanut butter (about 2 tablespoons per glass) in each glass and top with the raspberry mixture before serving.
- Eat one serve now and refrigerate the other for leftovers.
