Peanut butter and jelly chia pudding that tastes just like a PB&J sandwich! But I’ve made a few alterations. Instead of peanut butter I’m using almond butter and instead of jelly I’m using homemade blueberry puree. I’m also topping it with chopped pistachios – and I think you’re gonna love it!
Chia pudding is incredibly easy to make. All you have to do is mix 1/2 cup of chia seeds with 2 cups of milk and you can use any dairy or dairy-free milk. In my original chia seed pudding video I used coconut milk, but today I’m using my homemade cashew milk and I have to be honest, I think I love this version better.
Ingredients1/2 cup chia seeds
2 cups cashew milk, almond milk or coconut milk
4 tbsp almond butter or peanut butter
1 pint blueberries, plus more for garnish
1 tbsp honey or maple syrup
blackberries, for garnish
3 tbsp chopped pistachios, for garnish
Method* Add the chia seeds and milk to a bowl and give it a stir. Let the chia seeds sit for 10-15 minutes, then give them another stir before placing in the refrigerator for at least 3 hours or overnight.
* To make the blueberry puree, add one pint of blueberries and one tablespoon of honey to a small pot on medium heat. Cook for approximately 10 minutes, stirring frequently and using the back of a spoon to mash the blueberries up and break them down.
* Once you have a puree, transfer it to a storage container and chill it in the fridge.
* To assemble, add half of the chia pudding to a bowl. Top with two tablespoons of blueberry puree and two tablespoons of almond butter. Garnish with fresh berries and chopped pistachios.