Today’s lunch has a nice big serving of protein-packed peanut butter chocolate chia pudding. It’s healthy! It’s vegan! It’s gluten free! Anyone can eat this pudding. Peanut allergies, you say. Just use sunflower seed butter instead of peanut butter.
Protein-Packed Peanut Butter Chocolate Chia Pudding
makes 2 large or 4 small portions
- 1-1/4 cup milk of your choice (I used vanilla soy milk)
- 2 tablespoons peanut butter (or sunflower seed butter)
- 2 tablespoons carob powder
- 1 tablespoon maple syrup
- 3 tablespoons chia seeds
Combine all ingredients in a jar and shake it up to blend. Store in the fridge overnight, so the chia seeds can thicken up the pudding. If you don’t have carob powder, you can substitute cocoa powder, but you may need to add a little more sweetener.