Peanut Butter and Jelly Chia Pudding
This Peanut Butter and Jelly Chia Pudding is high protein, high fiber, nutritious, and so delicious!
It’s gluten free, refined sugar free, and easily dairy free / vegan friendly
I’ve been loving chia pudding lately because there are so many benefits!
Chia seeds are high in
– Calcium
– Omega 3 fatty acids
– Fiber
– and have some protein in them, too!
I’ve never really been a fan of chia pudding in the past, but I think it’s just because I didn’t add the right flavor or add-ins!
The hints of fresh mashed raspberries, and smooth salted peanut butter perfectly complimented the vanilla peanut butter flavored pudding here
And if you’re still thinking… I just can’t get past that mushy texture, then try Blended Chia Pudding, like in my Blended Cookie Dough Chia Pudding!!
It’s velvety smooth just like you were indulging in a mousse
Why You’ll Love This Peanut Butter and Jelly Chia Pudding
- It’s full of nourishment, with omega 3s, fiber, calcium, and protein
- It’s gluten free, easily dairy free, and refined sugar free
- It’s high protein
- The flavor tastes so indulgent! You’ll be jumping out of bed in the mornings for this one!
Ingredients
- 1/3 cup chia seeds
- 1 1/4 cup coconut milk shaken from 1 can / milk of choice
- 1/2 cup cottage cheese, or plain yogurt / vegan yogurt
- 1/2 cup French vanilla protein powder – Just Ingredients is my favorite clean ingredient brand! You can use her 100% grass fed whey, or the nourishing bone broth protein (my personal favorite). Use code colleenF10 to save sitewide.
- To keep it completely plant based try Ora Organic plant based protein powder, 3rd party tested against heavy metals and pesticides. Use code colleen to save 30%!
- 2 tbsp peanut butter powder (or creamy peanut butter)
- 2 tbsp date syrup, or pure maple syrup
- 1 tsp vanilla extract
- For topping:
- Roughly 1/3 cup mashed raspberries
- 2 tbsp creamy peanut butter
- 1/2 tbsp coconut oil
Process
- Blend together pudding ingredients, minus chia seeds
- Pour into a large bowl with chia seeds
- Set aside for 15 minutes, whisking every 5 minutes
- This helps keep the seeds from sinking into the bottom once poured into single serve jars
- Pour into jars and refrigerate at least 2 hours
- Mash some raspberries or use jam of choice to top
- Melt peanut butter and coconut oil and whisk until smooth
- Pour overtop, add flakey sea salt, and refrigerate an additional 20 min until peanut butter ganache has hardened
- Enjoy!
I love how easy it to just add all of the filling ingredients to a blender, mix, and pour!
Variations for Dietary Preferences
- Vegan – can use dairy free yogurt. I like Kite Hill brand or Coconut Yogurt
- Peanut Butter Powder – can sub regular peanut butter or can make this an almond butter and jelly combo
- Feel free to use grape jelly, strawberry, etc
- Coconut milk – use lite coconut milk to keep it lower fat, or cows milk to make it higher protein
If you make this Peanut Butter and Jelly Chia Pudding I’d love to your thoughts in the comments below! Or tag me on social media so I can see your creations!
Ingredients
- 1/3 cup chia seeds
- 1 1/4 cup coconut milk shaken from 1 can / milk of choice
- 1/2 cup cottage cheese or plain yogurt / vegan yogurt
- 1/2 cup French vanilla protein powder
- 2 tbsp peanut butter powder or creamy peanut butter
- 2 tbsp date syrup or pure maple syrup
- 1 tsp vanilla extract
- For topping:
- Roughly 1/3 cup mashed raspberries
- 2 tbsp creamy peanut butter
- 1/2 tbsp coconut oil
Instructions
- Blend together pudding ingredients, minus chia seeds
- Pour into a large bowl with chia seeds
- Set aside for 15 minutes, whisking every 5 minutes
- This helps keep the seeds from sinking into the bottom once poured into single serve jars
- Pour into jars and refrigerate at least 2 hours
- Mash some raspberries or use jam of choice to top
- Melt peanut butter and coconut oil and whisk until smooth
- Pour overtop, add flakey sea salt, and refrigerate an additional 20 min until peanut butter ganache has hardened
- Enjoy!