Chia seed pudding. You either love it or hate it.
It’s the texture, right? Slimy, cold.. But I think it’s delicious.
Ever since I have made my matcha and vanilla chia seed pudding, I have been eating chia seed pudding left, right and center. Waiting to take pictures of the pudding seems like a punishment to me, because I want to eat it all in one sitting.
But to all of you who hate the texture, hate the taste, but KNOW that it’s good for you and WANT to like it, I have the recipe for you.
I firmly believe that my food processor can do everything. Don’t have a pastry blender? Use a food processor. Want to make a smoothie and lost your blender? Use the food processor! Hate chia seed pudding? No problem, USE YOUR FOOD PROCESSOR!
Now in this recipe, I am hiding two ingredients that many people can’t deal with. Chia seeds and prunes. Sounds like a weird combo, no?
But I’m telling you, it’s not! Hiding ingredients in a chocolate concoction of any kind (like my prune brownies) is always the way to go.
Top this pudding with granola? (Perhaps some pecan cranberry granola?) Droool… This pudding won’t last the week.
This Chocolate Peanut Butter Creamy Chia Pudding is sweetened with dates, and can be made vegan. Blended together to make it smooth and creamy.
- 2 cups milk of choice
- 1/2 cup chia seeds
- 1/4 cup creamy peanut butter
- 1/4 cup unsweetened cocoa powder
- 7 pitted dates
- 1/2 tsp pure vanilla extract
Whisk together the milk and chia seeds in a medium bowl. Add in the peanut butter, cocoa powder, prunes and vanilla. Stir a couple of times and place in the fridge overnight.
In the morning, scrape the contents into a food processor, and process until smooth.
Portion into bowls and top with desired toppings. Serve right away, or store in an airtight container in the fridge until ready to serve.
Total time does not include time in fridge.