Creamy Chia Seed Pudding with Peanut Butter Magic Shell
Easy creamy chia seed pudding with peanut butter magic shell is destined to be one of your new favorite breakfast recipes! Chocolate chia pudding with coconut milk is super creamy and the peanut butter magic shell adds an extra layer of sweetness, flavor, and FUN. It kind of tastes like snickers. This is naturally vegan, gluten free, and refined sugar free.
Ingredients
Chia seed pudding
- 5 tbsp chia seeds
- 3/4 cup full-fat canned coconut milk
- 1/4 cup other plant-based milk *more as needed
- 2 tbsp greek yogurt or coconut yogurt
- 3-4 pitted medjool dates OR 2 tbsp maple syrup or honey
- 2 tbsp cacao powder
- 1/2 tsp vanilla extract
- 1 scoop collagen *optional
Peanut butter magic shell
- 3 tbsp peanut butter
- 1 tbsp coconut oil, melted
- 2 tbsp maple syrup
- pinch sea salt
Instructions
Chia seed pudding
- Mix together all of the ingredients, besides the seeds, in a large bowl. Once combined, whisk in the chia seeds.
- Divide the mixture amongst two jars. Place in the fridge for an hour.
- After the first hour, give the mixture a stir to break up any clumps.
Peanut butter magic shell
- After the chia pudding has chilled for 1-2 hours and has thickened up (if it isn't thick yet, leave it in the fridge or the magic shell will just sink into the pudding).
- When the chia pudding is thickened, make the magic shell. In a small bowl, add the coconut oil. Heat in the microwave for 30 seconds, until melted. Then stir in the peanut butter and maple syrup and sea salt.
- Whisk the mixture together until completely smooth.
- Pour the mixture over the two jars. Place the lids over top.
- Place back in the fridge, overnight (or at least 2 hours).