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 for kids, or, if you store it in a mini mason jar, you can take it to work to enjoy it at your desk.
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
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.
- Dollop the berry mixture on the peanut butter pudding, or “swirl” it through.
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.