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Chocolate peanut butter chia pudding

17 June, 2017

We've spent a bit of time in Canada and America recently, and in a bid to curb our unnerving love for peanut butter cups, we've created this delight. Create it the night before and you'll wake up to a delicious fibre filled, nutrient rich breakfast that's vegan, gluten free, low FODMAP, and can be paleo too if you use cashew butter rather than peanut butter. It's also makes a great dessert. 

What you'll need:

1 cup milk of your choice 

¼ cup chia seeds

 tbsp raw cocoa powder

1 tsp vanilla extract

2 tbsp peanut butter (we've used Pics Peanut Butter)

1-2 tbsp sweetener of your choice (we used a sweetener, but honey works too)

How you'll need to do it:

It's easy: just whisk all the ingredients except the chia seeds together in a blender. Then add the chia seeds and whisk by hand (we don't want to blitz them in the blender as it will remove their texture and make it all the same consistency). 

Put them in a fridge overnight, or at least for four hours, then enjoy. You can try topping with banana, coconut, or whatever floats your boat. 

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