Peanut butter chia pudding two ways and a delicious banana raspberry ice cream on top! Both recipes are vegan, gluten-free and sweetened with maple syrup.
I was all about chia pudding last year, but I only shared four recipes! If you knew the insane amount of chia pudding that I actually consumed, four recipes is a very small number. Since we’re at the start of a new year and I’m still loving all things chia, I thought it would be fun to make January “Chia Pudding Month”!
What that means for the blog is that I’ll be sharing a ton of chia pudding recipes this entire month, and I’ll also be sharing some of yours on social media! Use the hashtag #chiapuddingmonth on Instagram, Facebook or Twitter, and then I can see your pictures and share my favorites!
I also made a chia pudding board on Pinterest to share pictures, recipes and other bloggers creations. GO CHIA!
Today I’m sharing two different ways to make peanut butter chia pudding. The first recipe uses powdered peanut butter, chia seeds, unsweetened almond milk and maple syrup. The bottom layer is creamy peanut butter and the top has spoonfuls of a frozen banana and raspberry smoothie with fresh blueberries.
The second recipe is the same as the first one, but with cacao powder. This makes a really delicious chocolate and peanut butter chia pudding, but you’ll need to add a little more almond milk since there’s more dry ingredients. I layered this one with a combination of peanut butter and almond butter, and topped it off with more of the fruit smoothie and fresh raspberries.
I definitely recommend adding maple syrup to this one because cacao has a pretty bitter taste and doesn’t naturally contain any sugar. It’s packed full of magnesium and iron, and you can even use it with frozen bananas to make a delicious chocolate smoothie.
What I love the most about chia pudding is that there are so many different ways to make it! You can use any type of milk, add in superfoods (I like adding maca), top it off with whatever fruit you have available, and even add it to overnight oats.
Get creative and don’t forget to use the hashtag #chiapuddingmonth so I can see what you make! Happy New Year!!
Peanut Butter Chia Pudding Two Ways
|Yield: serves 2 people|
- For the peanut butter chia pudding
- 1 cup unsweetened almond milk
- 3 tbsp chia seeds
- 3 tbsp powdered peanut butter
- 1-2 tbsp maple syrup
- For the chocolate peanut butter chia pudding
- 1 cup plus 2-3 tbsp unsweetened almond milk
- 3 tbsp chia seeds
- 3 tbsp cacao powder
- 2 tbsp powdered peanut butter
- 2 tbsp maple syrup
- For the banana raspberry smoothie
- 1 frozen banana
- 1 handful fresh or frozen raspberries
- splash of almond milk
- Fresh blueberries
- Fresh raspberries
- 1 tbsp creamy peanut butter
- 1 tbsp almond butter
- In a large mason jar, add the almond milk, chia seeds, powdered peanut butter and maple syrup. Stir a few times. Add the top and SHAKE. You want to make sure that all of the powder has dissolved into the liquid and the chia seeds are fully covered in milk.
- Refrigerate for at least 3 hours or overnight until the chia seeds have absorbed enough liquid to become a pudding consistency.
- To make the smoothie, blend together the frozen bananas and fresh raspberries with a splash of almond milk to get it moving.
- For the chocolate chia pudding, add the almond milk, chia seeds, powdered peanut butter, cacao powder and maple syrup and repeat the directions above.
- To assemble, get a glass or small mason jar and add 1 tablespoon of creamy peanut butter or almond butter, then half the container of chia pudding. Top with a few spoonfuls of banana raspberry smoothie and fresh fruit.
Each chia pudding recipe is enough for two people. Make sure you add enough liquid to fully coat the chia seeds!