- Prepare the peanut butter layer by adding the almond or coconut milk to a blender with maple syrup, and peanut butter.
- Blend until well combined.
- Add chia seeds and pulse a few times to incorporate.
- Transfer to a jar and set in the fridge to begin chilling.
- Prepare the strawberry layer by adding the strawberries and almond or coconut milk to blender.
- Blend until well combined.
- Add the TBS of chia seeds and pulse a few times. Transfer to a jar and set in the fridge to begin chilling.
- All the chia mixtures to chill 1-2 hours (preferably overnight), until cold and thick.
- To serve, layer the peanut butter and strawberry layers and alternate with fresh berries and peanut butter, if desired.
- Store leftover chia puddings in the fridge for up to one week.
PB&J Chia Pudding
Recipe By Flora & Vino
Prep Time: 10 minutes,
Serves: 4
Peanut Butter layer
- 1 ½ cup almond or coconut milk
- 1 1/2 TBS maple syrup
- 3 TBS Pic's Creamy Peanut Butter
- 1/3 cup chia seeds
Strawberry Layer
- 1/2 cup strawberries (frozen or fresh)
- 1/4 cup almond or coconut milk
- ½ TBS maple syrup
- 1 TBS chia seeds
For Serving
- Peanut butter
- Frozen or fresh berries
