Have you jumped on the chia seed pudding train yet? If not, you still have time 😀 I’m sure you’ve seen this stuff all over Pinterest, these cute little pudding bowls full of fibrous chia seeds. It’s so versatile you can have this for breakfast, dessert, snack time…there are no rules when it comes to chia seed pudding!
I love making this with full fat coconut milk, not only is it an awesome healthy fat that will leave you feeling full and satisfied, it gives the pudding a nice creamy texture. You can’t go wrong with chocolate and peanut butter either! But if PB is not your thing you can sub it with any kind of nut butter, almond, sunflower, cashew, again, there are no rules 😉
This makes an awesome breakfast because it is really low in sugar – only 2 grams – so you’re not starting your day spiking your blood sugar levels, it’s full of awesome fats that fill you up, packed with fibre and protein (thanks chia seeds!) and it’s vegan, gluten-free, keto and paleo (if you sub out the PB). Make it tonight and wake up to a delicious breakfast!
- 1/2 cup full fat coconut milk
- 1/2 cup + 2 Tbsp unsweetened almond or non-dairy milk
- 1/4 cup chia seeds
- 2 Tbsp all natural organic peanut butter, softened
- 2 Tbsp cocoa powder
- 1/4 tsp pure vanilla extract
- 5-10 drops liquid stevia
- 1/4 cup full fat coconut milk
- 1/2 Tbsp all natural organic peanut butter, softened
- 1 tsp crushed peanuts
- Sprinkle of cocoa powder
- Add all of the ingredients (excluding the toppings) to a blender and blend until smooth.
- Pour into two dishes, cover and refrigerate overnight.
- For the topping, whisk together coconut milk and peanut butter.
- Add on top of pudding and sprinkle with crushed peanuts and cocoa powder.
- 401 Calories, 17g Carbs, 14g Fibre, 3g Net Carbs, 30g Fat, 13g Protein, 2g Sugar
- Nutritional info is gathered from MyFitnessPal and may vary depending on your ingredients. Therefore, it is not always 100% accurate and meant to be used as a reference only.
Looking for more chia seed recipes?