|Prep Time||10 min|
|Total Time||10 min|
1 ½ cup almond or coconut milk
1 1/2 TBS maple syrup
3 TBS creamy peanut butter
1/3 cup The Cha Co. chia seeds
1/2 cup strawberries (frozen or fresh)
1/4 cup almond or coconut milk
½ TBS maple syrup
1 TBS chia seeds
Peanut butter, frozen or fresh berries
Prepare the peanut butter layer by adding the almond or coconut milk to a blender with maple syrup, and peanut butter. Blend until well combined. Add chia seeds and pulse a few times to incorporate. Transfer to a jar and set in the fridge to begin chilling.
Prepare the strawberry layer by adding the strawberries and almond or coconut milk to blender. Blend until well combined. Add the TBS of chia seeds and pulse a few times. Transfer to a jar and set in the fridge to begin chilling.
All the chia mixtures to chill 1-2 hours (preferably overnight), until cold and thick.
To serve, layer the peanut butter and strawberry layers and alternate with fresh berries and peanut butter, if desired.
Store leftover chia puddings in the fridge for up to one week.