Chocolate Peanut Butter Chia Pudding (Vegan)

• portionen: 2 servings
• gesamtzeit: 5 minutes

Zutaten

1 cup non-dairy milk of choice

2 tablespoons unsweetened cocoa powder (see note 1 for substitutions)

2 tablespoons creamy peanut butter (see note 2)

1 ripe banana, optional

2 pitted medjool dates or 2 tablespoons sweetener of choice (see note 3)

¼ cup chia seeds

Anweisungen

Note

This recipe makes enough for two servings. Halve or increase the recipe (double, triple, etc.) depending on how many servings you want to make at one time. Chia pudding lasts for 5-6 days in the fridge.

Add everything except the chia seeds to the blender and blend until smooth.

TASTE the mixture. If you like it, move on to step 4. If it’s not sweet enough, add another pitted medjool date or more of your chosen sweetener and blend again. Adjust until you are satisfied with the flavor.

Pour into 1 or 2 jars (I used these jars or containers that you can cover and mix in the chia seeds thoroughly.

Cover and refrigerate for at least 1-2 hours. If you’re in a hurry, you can check it after 30-60 minutes and it may be gelled enough for your tastes. You can also refrigerate these overnight so they’re ready for you first thing in the morning.

If you made two servings, divide the chia pudding between two bowls *unless you already divided it between two jars*. Serve with your favorite toppings such as fruit, vegan yogurt, granola (try my coconut cacao granola on top), chocolate chips or shavings, vegan chocolate sauce or a drizzle of runny peanut butter, etc.

Nährwertangaben

• Portionsgröße: 1 cup
• Kalorien: 373
• Gesamtfett: 18.6 g
• Gesättigtes Fett: 3 g
• Transfett: 0 g
• Cholesterin: 0 mg
• Natrium: 167.2 mg
• Gesamtkohlenhydrate: 49.9 g
• Ballaststoffe: 14.5 g
• Zucker insgesamt: 24.9 g
• Eiweiß: 10.7 g