Peanut Butter and Jelly Chia Pudding
User Reviews
5
Peanut Butter and Jelly Chia Pudding
Description
This pudding starts by mixing chia seeds with cashew (or almond or coconut) milk and allowing the seeds to absorb the liquid and swell, creating a thickened gel texture after refrigeration. Separately, blueberries are cooked with honey until soft and broken down into a sweet fruit puree. This puree adds sweetness and fruit flavor layered atop the chia pudding.
The assembled dish features pudding topped with blueberry puree, almond butter, fresh berries, and chopped pistachios, providing a combination of creamy, fruity, and crunchy elements. The nut butter brings richness, complementing the naturally gelled chia base and fresh fruit.
Large serving sizes can be divided into smaller portions if desired. Using fresh chia seeds ensures proper thickening. Leftover blueberry puree can be repurposed for oatmeal or additional puddings. This layered preparation offers a textured, nutritious option reminiscent of peanut butter and jelly flavors in pudding form.
Ingredients
- 1/2 cup chia seeds
- 2 cups cashew milk almond milk or coconut milk
- 4 tbsp almond butter or peanut butter
- 1 pint blueberries plus more for garnish
- 1 tbsp honey or maple syrup
- blackberry for garnish
- 3 tbsp pistachio for garnish, chopped
Instructions
- Add the chia seeds and milk to a bowl and give it a stir. Let the chia seeds sit for 10-15 minutes, then give them another stir before placing in the refrigerator for at least 3 hours or overnight.
- To make the blueberry puree, add one pint of blueberries and one tablespoon of honey to a small pot on medium heat. Cook for approximately 10 minutes, stirring frequently and using the back of a spoon to mash the blueberries up and break them down.
- Once you have a puree, transfer it to a storage container and chill it in the fridge.
- To assemble, add half of the chia pudding to a bowl. Top with two tablespoons of blueberry puree and two tablespoons of almond butter. Garnish with fresh berries and chopped pistachios.
Notes
- If chia seeds fail to gel, they may be old; use fresh seeds to ensure proper thickening.
- The recipe yields large portions and can be divided into three servings if preferred.
- Leftover blueberry puree can be stored for later use as a topping for oatmeal or more chia pudding.
- Homemade cashew milk and almond butter can simplify preparation if made ahead and on hand.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 658 kcal
% Daily Value*
| Calories | 658kcal | 33% |
| Carbohydrates | 70g | 23% |
| Protein | 17g | 34% |
| Fat | 38g | 58% |
| Saturated Fat | 3g | 15% |
| Sodium | 172mg | 7% |
| Potassium | 709mg | 15% |
| Fiber | 24g | 96% |
| Sugar | 34g | 68% |
| Vitamin A | 175IU | 4% |
| Vitamin C | 24.3mg | 27% |
| Calcium | 405mg | 41% |
| Iron | 5.5mg | 31% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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