Peanut Butter Cup Chia Seed Pudding

• Vegan
• Gluten free

• Refrigerated

  • 2 cups Almond milk

• Condiments

  • 2 tbsp Maple syrup or agave nectar
  • 2 tbsp Peanut butter, natural

• Baking & Spices

  • 1 4 + 1/8 teaspoon salt
  • 1/8 tsp Cinnamon
  • 1/4 cup Cocoa powder
  • 1 1/2 tsp Vanilla extract

• Nuts & Seeds

  • 1/2 cup Chia seeds

Found on emilieeats.com

Description

Ingredients

• ½ cup chia seeds, divided
• 2 cups almond milk*
• ¼ cup cocoa powder
• 2-3 tablespoons maple syrup or agave nectar (or replace with liquid stevia)
• 1½ teaspoons vanilla extract, divided
• ¼ + ⅛ teaspoon salt, divided
• 2 tablespoons natural peanut butter
• ⅛ teaspoon cinnamon (optional)

Directions

• In a medium bowl, add 5½ tablespoons chia seeds, 1⅓ cups milk, cocoa powder, 1-2 tablespoons maple syrup, 1 teaspoon vanilla, and ¼ teaspoon salt. Whisk until all ingredients are combined.
• In a small bowl, add 2½ tablespoons chia seeds, ⅔ cup milk, peanut butter, 1 tablespoon maple syrup, ½ teaspoon vanilla, ⅛ teaspoon salt, and cinnamon. Whisk until all ingredients are combined.
• Place both bowls in the fridge. Let them sit overnight, or at least 3 hours.
• To arrange, scoop desired amount of chocolate chia seed pudding into a cup or bowl, top with a scoop of peanut butter chia seed pudding, then another chocolate layer. Top with whatever youd like!