Ideal as a dessert or a sweet breakfast. This Chocolate Peanut Butter Chia Pudding is 100% vegan, gluten and dairy free.
- 2 tablespoons Chia seeds
- 1-½ tbsp Cocoa powder
- 1 tbsp Peanut Butter
- 1 tbsp Maple syrup
- 100 milliliters Unsweetened non-dairy milk
- Coconut flakes, blueberries and cocoa nibs, for garnish
Add the chia seeds, cocoa powder, peanut butter and maple syrup to a jar (or small glass) and stir until combined. Gradually add non-dairy milk, stirring constantly. Tighten lid or cover with plastic wrap. Place the chia pudding in the refrigerator for at least 2 hours, preferably overnight.
Add coconut flakes and fresh blueberries over the chia pudding. Sprinkle with some cocoa nibs.