PB&J Chia Pudding with Peanut Butter Magic Shell
Creamy peanut butter chia pudding layered with jam and topped with a crackly peanut butter magic shell. Easy, make-ahead, vegan, and gluten-free.
Ingredients
Chia Pudding
- raspberry jam (or fresh or frozen berries)
- 4 tbsp chia seeds
- 1/2 cup coconut yogurt or greek yogurt
- 1 cup milk, of choice *use a creamy milk for best results! Use more if needed
- 2 tbsp peanut butter
- 2-3 tbsp sweetener (honey, maple syrup, monk fruit, etc)
- 1 scoop vanilla protein powder *can omit. I've only tested plant-based protein.
- 1 tsp vanilla extract
Magic Shell (makes enough for 2-3 jars. Feel free to 1/2 the recipe!)
- 1/4 cup peanut butter
- 2 tbsp coconut oil
- 1 tbsp maple syrup or honey
- pinch of flakey sea salt
Instructions
Chia pudding
- Add jam to the bottom of each jar. You can also use fresh or frozen berries, heat them, then mash to create a compote. Then add to the bottom of the jars.
- In a blender, combine all of the chia pudding ingredients besides the chia seeds. Once smooth, stir in the chia seeds. You can taste & adjust as you'd like. Pour the chia pudding over top of the jam layer.
Magic shell
- When ready to eat, make the magic shell (this works best when poured over already-chilled chia pudding.
- In a small bowl, melt the coconut oil. Then stir in the peanut butter, maple syrup, and salt. Pour over the chia pudding and the place in the fridge to
- If you want to make it ahead of time, store in an airtight container at room temperature until ready to use. If it's too thick, microwave for a few seconds to loosen it up.