March 10, 2014

Chocolate Peanut Butter Chia Pudding

I found this recipe on Edible Perspective, and I decided to try it. My husband was surprised to learn it was made with chia seeds as the base of the pudding. We didn't get our version extremely creamy, but the texture was still enjoyable for us. This is an interesting take on pudding, but it won't replace our standard homemade pudding. It's definitely worth a try, and we'll probably make it again. The biggest selling point of this, to me, is that it is relatively healthy and therefore possibly acceptable for breakfast.

Chocolate Peanut Butter Chia Pudding
2 cups almond milk
1/2 cup chia seeds
1/4 cup creamy peanut butter
1/4 cup unsweetened cocoa powder
3 Tbsp. agave nectar
1/2 tsp. vanilla bean paste

Whisk together the milk and chia seeds in a bowl. Add in the peanut butter, cocoa powder, agave nectar and vanilla bean paste. Stir once or twice. Refrigerate for 4 hours or overnight.  Remove, and pour/scrape contents into your blender.  Turn on, and work up to high until fully smooth. Add more milk if desired to thin out.  Add more sweetener for more sweetness if desired.

Portion into four servings, and serve immediately with desired toppings.  Store in a sealed container in the refrigerator. Makes 4 servings.

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