by Elise Schwartz | April 30, 2012 6:27 PM
Okay, so now that you know my basic chia pudding recipe, let me fast forward a couple years later to my favorite chia pudding of today. I’ve been eating this quite often lately, a few days a week, ever since Trader Joe’s started carrying organic raw Valencia peanut butter again. I call this Chocolate Peanut Butter Chia Pudding. If you have picky husbands or children, just leave the word “chia” out of the name and they won’t ever have to know it’s a healthy dessert!
Chocolate Peanut Butter Chia Pudding
Makes 2 Servings
3 Tbsp organic non-GMO chia seeds (I like Nutiva brand)
1 cup unsweetened almond milk
1-2 Tbsp organic raw Valencia peanut butter (to taste)
1-2 Tbsp pure cocoa powder (to taste)
Stevia (to taste)
1/2 scoop protein powder (optional)
1.) In a clean spice grinder, grind the chia seeds into a powder. (This step is optional. I alternate the way I prepare the chia seeds. Sometimes I grind them first, sometimes I leave them whole and wait a little longer for them to gel up. Both ways are delicious! Grinding allows them to gel up within minutes, so you can eat the pudding right away after blending.)
2.) Add almond milk and chia seed powder into blender. Blend on High for about 15 seconds, until smooth.
3.) Add all other ingredients to blender. Blend until smooth. (Add more almond milk if too thick.) Transfer to serving dishes and enjoy. Will last in fridge for 3-4 days.
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