Raspberry Coconut Chia Seed Pudding
This easy peanut butter and jelly chia pudding is the perfect spring pick-me-up. Great for breakfast, snacks, brunch, or even a treat!
Servings: 2 servings
Calories: 731kcal
Ingredients
Walnut Date Crumble
Peanut Butter Layer
- 1 cup unsweetened soy milk
- ½ cup vanilla Greek plant-based yogurt
- ⅓ cup chia seeds
- 3 tablespoons natural peanut butter
- 1-2 tablespoons maple syrup, more or less to taste
- 1 teaspoon vanilla extract
- ¼ cup strawberry preserves
- Toppings of choice: fresh berries or other fruit, granola, nuts, nut butter, etc
Instructions
For the Walnut Date Crumble
- Blend the softened dates, walnuts, cinnamon and salt together in a crumble.
For the Chia Layer
- In the large bowl or container, stir together soy milk, plant-based yogurt, chia seeds, peanut butter, maple syrup, and vanilla. Combine well. Let sit for 5 minutes, then, stir again to break up any clumps of chia seeds, cover and put the mixture in the fridge to “set" for 1-2 hours or overnight. The chia pudding should be nice and thick, not liquidy. If it's not thick enough, continue to let sit until thickened or if you need it sooner, add another tablespoon of chia seeds, stir and refrigerate for another 30 minutes or so.
- Once ready, layer the strawberry preserves, chia mixture, and walnut date crumble.
- Chia pudding can be stored for up to 5 days in an airtight container in the refrigerator. When ready to eat, add additional toppings as desired.
Video
Notes
**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.
Nutrition
Serving: 1cup | Calories: 731kcal | Carbohydrates: 78g | Protein: 19g | Fat: 42g | Saturated Fat: 5g | Polyunsaturated Fat: 25g | Monounsaturated Fat: 10g | Trans Fat: 0.04g | Sodium: 214mg | Potassium: 751mg | Fiber: 16g | Sugar: 47g | Vitamin A: 310IU | Vitamin C: 5mg | Calcium: 410mg | Iron: 4mg
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