Peanut Butter & Chocolate Chia Pudding
Studded with fibre- and nutrient-rich chia seeds, this deliciously-healthy treat is a cross between a creamy pudding and a Reese’ Peanut Butter Cup.
- 1½ tbsp unsweetened cacao powder
- 1 cup plant-based mylk of your choice (I used oat mylk from Urban Platter)
- ¼ cup chia seeds (I used the chia seeds from Pink Harvest Farms)
- 3 tbsp creamy peanut butter (I used natural peanut butter sweetened with jaggery from Praakritik)
- 2 tbsp honey (I used raw honey from Praakritik)
- ½ tsp vanilla extract (optional; I I used Sprig‘s Extract of Natural Bourbon Vanilla)
- pinch of sea salt
- cacao nibs (optional as a topping ; I got mine from Mason & Co)
Sift the cacao powder in a mixing bowl (this will reduce clumps); then add the honey, peanut butter, vanilla and sea salt and whisk to combine well.
Next, stream in the oat mylk and whisk until smooth. Then add the chia seeds and give it a good whisk to mix it in. Make sure there are no clumps of chia seeds; instead the chia seeds should be evenly mixed so that they absorb the liquid equally.
Pour the chia pudding mixture into your serving bowls of choice and cover with clingfilm. Refrigerate overnight (or for at least a few hours) until the puddings have set.
And that’s it! Once set, you can add your favourite toppings – slivered almonds, chopped bananas, a handful of berries… I’m partial to adding unsweetened cacao nibs (think of them as nature’s chocolate chips!) for a woodsy crunch.