3/4 cup natural peanuts, unsalted
1 tsp chia seeds
1/2 tsp salt
1 1/2 cup almond milk
1/3 cup chia seeds
1 tbsp maple syrup
1 cup frozen blueberries
1 tbsp chia seeds
Preheat oven to 160 degrees. Put peanuts on oven tray and roast for 20 minutes.
In a small bowl add almond milk, chia seeds and maple syrup. Stir to combine. Set aside for chia to expand for 20 minutes.
In a small saucepan add blueberries. Cook on a medium heat for 4 minutes, stirring occasionally.
Divide mixture between serving jars, set aside.
When peanuts are ready, add to small food processor along with 1 tbsp chia seeds. (Set a few peanuts aside to garnish with later).
Pulse to start with, increasing slowing, then blend on full for 4 minutes* until smooth consistency is reached, stopping a few times to push down sides with a spatula.
*Depending on your food processor this could take anywhere from 2 to 10 minutes.
Give chia pudding a stir and add mixture to serving jars. Top with peanut butter and a few chopped peanuts.