“Peanut” Butter and Jelly Chia Pudding

This peanut-free chia pudding uses flavor inspiration from a classic PB&J.

10 minutes

8 minutes

Difficulty

This is our estimate based on online research.
Calories:	676
Fat:	50 g
Carbohydrates:	44 g
Protein:	13 g
Calculated per serving.

by Eat Something Delicious

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View other recipes by Eat Something Delicious

Serves: 2

Ingredients

1 cup 1 cup 1 cup Coconut Milk, full fat
3 Tbsp 3 Tbsp 3 Tbsp Maple Syrup, Pure
0.25 cup 0.25 cup 0.25 cup Sunbutter
0.25 cup 0.25 cup 0.25 cup Chia Seeds
1.5 cups 1.5 cups 1.5 cups Raspberries, Organic, frozen

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Using a blender, whisk, or blender bottle, combine the coconut milk, maple syrup, and Sunbutter.
Mix in the chia seeds (stir them in by hand if using a blender).
Transfer the mixture to an airtight container and refrigerate at least 4 hours or overnight.
Meanwhile, In a small saucepan over medium heat, cook down the raspberries until they are mostly broken down, about 5-10 minutes. Store the raspberries in the refrigerator until ready to serve.
To serve, spoon 1/4 of the chia pudding into a parfait cup or other serving dish. Top with 1/4 of the raspberry mixture, another 1/4 of the pudding, and top with more raspberries. Repeat for the second serving and enjoy.