- 3 tbsp (36 g) chia seeds
- 1/2 cup unsweetened almond milk or cashew milk (120 mL)
- 2 tsp maple syrup
- 3 chopped soft pitted dates (approx. 40 g)
- 2 tbsp (30 g) natural peanut butter
- Add the almond milk to a bowl or container then add the chia seeds. Stir well until the chia seeds are mixed and no clumps remain.
- Add the rest of the ingredients and mix well.
- Let sit in the fridge for at least 30 minutes until thickened to your preference. It may thicken quicker, it depends on the chia seed and milk used. It may also be prepared in advance and left overnight or up to 2 days.
- Enjoy as is or add your favourite toppings like a scoop of coconut yogurt, a few nuts or seeds and slices of banana or fresh berries.
If you’re leaving the pudding overnight, you can increase the liquid up to 2/3 cup (157 mL) since the chia seed will have more time to absorb the liquid.
Peanut-Free or Nut-Free Option: Replace peanut butter with almond or cashew butter for a peanut-free recipe. To make it nut-free, use sunflower seed butter or Wowbutter.
Sugar-Free Option: Replace maple syrup with monk fruit or stevia sweetener or leave it out as the dates add some sweetness.
I recommend using peanut butter with added salt for amazingly sweet and salty chia seed pudding. If your peanut butter doesn’t contain salt, add a little pinch of sea salt to the pudding along with the rest of the ingredients.
- Serving Size: 1
- Calories: 491
- Fat: 25 g
- Carbohydrates: 56 g
- Protein: 12 g
Keywords: peanut butter chia pudding, peanut butter chia seed pudding