|Prep Time||10 min|
|Total Time||10 min|
375ml (1½ cups) almond or coconut milk
1 1/2 tbsp maple syrup
3 tbsp creamy peanut butter
55g (⅓ cup) The Cha Co. chia seeds
100g (½ cup) strawberries (frozen or fresh)
60ml (¼ cup) almond or coconut milk
1/2 tbsp maple syrup
1 tbsp 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.
Next, make the strawberry layer by doing the same: add the strawberries and almond or coconut milk to blender and blend until well combined. Add the tbsp of chia seeds and pulse a few times. Transfer to a jar and set in the fridge to begin chilling.
Leave both 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 more peanut butter, if desired.
Store leftover chia puddings in the fridge for up to one week.