Peanut Butter and Jelly Chia Pudding Parfait
The first time I made chia pudding I really hated it! I thought it looked like frog spawn and was so slimy. I tried to make it a few times after that but the recipes I followed seemed to just make horrible grey mush, but over time I have come up with my own recipes that are much more delicious and look they a lot better than some of my first attempts. For this recipe, I went with the classic combination of peanut butter and jelly but there are so many other flavour combinations I want to share with you in the future.
These little puddings are great to prep for breakfasts and snacks for the week as they keep really well in the fridge and if you had a jar with a lid that sealed you could even take them to work or uni! Chia seeds are packed with protein, fibre and healthy omega-3 fatty acids so they make a really nutritious and filling snack or breakfast. I also like to combine them with a smoothie for added carbohydrates to make a more balanced meal but that is another recipe for another day!
- 2 cups (500ml) coconut milk (the one for drinking not canned!)
- ½ cup (100g) chia seeds
- 2 tbsp (30ml) maple syrup
- ¼ tsp (1.25ml) vanilla powder
- ½ cup (250ml) raspberry chia jam (recipe on the blog)
- ½ cup (250ml) peanut butter
- Mix the coconut milk, chia seeds, maple syrup and vanilla powder together in a bowl.
- Leave to sit for around 5 minutes so they soak up some of the liquid and mix again, making sure to break up any clumps and everything is evenly combined.
- Then cover and place in the fridge for around an hour until thickened.
- Divide evenly between 4 jars and top with the raspberry chia jam and peanut butter (again divide ½ cup evenly between the jars.
- Top with blueberries, raspberries and buckinis or any toppings that you like!
- They can be kept served immediately or kept in the fridge for a few days.
If you make the recipe please use the hashtag #eatplantifully,#theplantifulbrunette and tag me in it!