CHOCOLATE PEANUT BUTTER CUP PUDDING

Chocolate Peanut Butter Cup Pudding topped with berries, Lakanto sugar-free grain-free granola, diced Lakanto sugar-free chocolate sunflower cup, Rawcology matcha coconut chips, and Fatso salted caramel peanut butter.

I absolutely love this easy-to-make Chocolate Peanut Butter Cup Chia Pudding.  It’s creamy and delicious and also happens to be packed with fibre, healthy fats, and plant-based protein! 

Here I used Fatso Classic peanut butter (not sponsored, just obsessed!).  However, you could make this recipe with your nut butter of choice or substitute sunflower seed butter for a paleo-friendly or nut-free version.

Chia seeds have a mild nutty taste and are rich in fibre, minerals, plant protein, antioxidants, and healthy fats.  In fact, each 2 tablespoon serving of chia seeds contains approximately 4 grams of protein and 12 grams of carbohydrate, of which 11 grams are actually fibre.  I happen to like the texture of chia pudding, but for those of you who aren’t chia fans, this recipe works well blended, too!

Ingredients for 4 servings:

• 2 1/2 cups unsweetened dairy-free milk (I like to use a can of light coconut milk plus cashew milk)

• 1/4 cup Nuzest Clean Lean Rich Chocolate protein powder

• 1/4 cup natural peanut butter (see note above)

• 2 to 3 Tbsp Giddy Yo raw cacao powder, adjusted to taste

• 1 tsp pure vanilla extract

• pinch of salt (if your peanut butter is unsalted)

• Lakanto sugar-free monk fruit or sweetener of choice, adjusted to taste (optional)

• 1/2 cup chia seeds

• optional toppings: berries, Lakanto sugar-free grain-free granola, Lakanto sugar-free chocolate sunflower cup, Rawcology matcha coconut chips, additional peanut butter, or toppings of choice

Directions:

1. Put milk, protein powder, peanut butter, 2 Tbsp cacao powder, vanilla, and salt into a bowl or blender container and whisk or blend on high until well-mixed.  Adjust cacao and sweeten to taste.

2. Add chia seeds and whisk or pulse-blend until just combined. 

3. Put mixture into a bowl or divide into single-serving mason jars and cover.

4. Let sit for 10 minutes, then whisk or shake well, re-cover, and refrigerate overnight or for a minimum of 4 hours.

5. Stir well and add additional sweetener and/or milk for desired taste and consistency. Serve chilled or warm with your choice of toppings.

Leftovers can be stored in an airtight container in the fridge for 3 to 4 days.

Chocolate Peanut Butter Cup Pudding topped with berries, sugar-free granola, Rawcology matcha coconut chips, and Fatso Salted Caramel peanut butter.