Peanut Butter Cup Chia Pudding

5 from 1 vote

Course: Breakfast, Snack, Snacks and Appetizers

Cuisine: American

Keyword: chia, chia seeds, pudding

Servings:

1 cup milk alternative unsweetened, (we use almond or oat milk...coconut would be really good too!)
2 tablespoons peanut butter powder
2 tablespoons honey or maple syrup
1/2 teaspoon natural vanilla extract
tiny sprinkle of kosher salt
1/4 cup whole chia seeds

In separate bowls (one bowl for the peanut butter chia pudding and one for the chocolate chia pudding), whisk all ingredients together except the chia seeds.
While whisking, slowly add the chia seeds into each bowl until combined. You'll want to make sure all of the chia seeds are wet. I've noticed that if I use a plastic bowl, the chia seeds will static to the sides...not good! So I recommend using a metal or glass bowl if you have one. If not, no worries but you'll just need to make sure they're all making it into the liquid.
Cover the each bowl and put it in the refrigerator to set for 25 minutes.
Whisk the chia puddings one last time to get rid of any clumps that may have formed.
Once all of the lumps are broken up, divide the peanut butter chia pudding, evenly into jars. About 1/4 cup (or less per jar). Layer the chocolate chia pudding on top.
Return to the refrigerator overnight. The following morning, top with your favorite toppings and enjoy!

Topping Suggestions: