Great as a dessert or sweet breakfast. This Chocolate Peanut Butter Chia Pudding is 100% vegan, gluten-free, and dairy-free.
- 2 Tablespoons Chia Seeds
- 1-½ Tablespoon Cocoa Powder
- 1 Tablespoon Peanut Butter
- 1 Tablespoon Maple Syrup
- 100 milliliters Unsweetened Non Dairy Milk
- Coconut Flakes, Blueberries, And Cocoa Nibs, For Topping
Add chia seeds, cocoa powder, peanut butter, and maple syrup into a jar (or a small glass) and stir together until combined. Gradually add non-dairy milk, constantly stirring. Tighten lid or cover with plastic wrap. Place chia pudding in the fridge for at least 2 hours, preferably overnight.
Add coconut flakes and fresh blueberries on top of the chia pudding. Sprinkle with some cocoa nibs.