Peanut butter chia pudding

I was in the mood for something a bit different for breakfast, and found this recipe. It was very simple and easy to follow; just put all the ingredients together and blend in the processor. This was a quick and easy recipe. The pudding itself was smooth in texture, and had a nice flavour. I would make this again, and maybe experiment with different variations such as a chocolate flavour. Try it yourself, and enjoy!!!

Nutrition per pudding: calories 232 | fat 19g | carbs 10.2g | net carbs 6.4g | fibre 3.8g | sugar 3.4g | protein 8.5g


  • 1 cup natural peanut butter (I used whole earth smooth peanut butter)
  • 1 1/4 cup unsweetened almond milk (I used unsweetened coconut milk instead)
  • 1/4 ground chia seeds
  • 1 tsp vanilla essence
  • 1/4 tsp salt
  • 1/4 cup sugar-free flavoured maple syrup
  • 2-3 drops monk fruit pure extract, optional


  • In a blender, add all the ingredients.
  • Blend for around 30-40 seconds, stop, and scrape the side / bottom of the blender with a spatula. Then blend again, for around 30 secs to a minute, or until creamy and smooth.
  • Taste, and check the sweetness, adjust with extra drops of monk fruit or stevia if needed. Or you can use extra maple-syrup, however this will change the texture, the more syrup you add the more liquid the pudding.
  • Transfer the pudding 8 small glass jars, or one large bowl. 1 serving of pudding is around 1/3 cup (80ml).
  • Refrigerate for at least 3 hours, for the best creamy texture and flavour.
  • Serve with toppings of your choice, e.g. dark chocolate chunks, a drizzle of chocolate syrup, and crushed peanuts. I served mine with some fresh strawberries and blueberries
  • Serve and enjoy!!

Note: The pudding can be stored in the fridge for around 5 days in an airtight container.

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