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.