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Peanut Butter and Jelly Chia Pudding
[Vegan]

ZL By: Zuzana Fajkusova and Nikki Lefler

Author Bio

Zuzana Fajkusova and Nikki Lefler are Personal Wellness Coaches, authors of The Vegan Weightloss Manifesto,... Read More

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Peanut Butter and Jelly Chia Pudding [Vegan]

This pudding has all the flavors of a peanut butter and jelly sandwich, served in a cup—without the bread. Chia seeds are blended with creamy peanut butter, with dates for sweetness, and topped with a jelly made from any kind of berry. This easy recipe is the perfect after-school snack... Read More

Ingredients You Need for Peanut Butter and Jelly Chia Pudding [Vegan]

For the Peanut Butter Pudding:

3/4 cup pitted dates
1/3 cup unsalted peanut butter or other nut butter
1 tablespoon white chia seeds
1/8 teaspoon sea salt
3/4 cup plus 1 tablespoon non-dairy milk
1 1/2 teaspoons pure vanilla extract
2-4 teaspoons pure maple syrup for extra sweetening (optional)

For the Berry "Jelly":

1 cup fresh or frozen strawberries or raspberries
2-3 tablespoons pure maple syrup or agave nectar
A pinch of sea salt

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How to Prepare Peanut Butter and Jelly Chia Pudding [Vegan]

To Make the Peanut Butter Pudding:

Purée the dates, peanut butter, chia seeds, sea salt, milk, and vanilla extract in a blender, until smooth. If you’d like additional sweetener, add the maple syrup, a teaspoon or two at a time, to taste.

To Make the Berry "Jelly":

Using a blender or immersion blender, purée the berries, maple syrup, and sea salt until semi-smooth. If you are using frozen berries, it will take a little longer.

To Assemble:

Dollop the berry mixture on the peanut butter pudding, or “swirl” it through.

Notes

If substituting a nut butter like almond, try adding a touch of orange zest. It pairs beautifully with almond butter. If you're using seasonal fresh berries, they may be sweeter than frozen. Purée with just 1 tablespoon of maple syrup, and add extra to taste.