June 19, 2017
The peanut butter nicecream on top of chocolate chia pudding is the ultimate pairing. The maple syrup drizzle enhances the breakfast feel and really adds to the deliciousness.
You know what’s so great about this?! You can make it while you sleep and in the morning you can eat ice cream, guilt free! What’s better than that??? Of course, the peanut butter is totally interchangeable, you can use any other nut or seed butter.
Chocolate PB Chia Pudding (Vegan, GF, Sugar Free)
Vegan, gluten-free, sugar-free, and suuuuper yummy!
Course:
Breakfast
Ingredients
- 4 tbsp chia seeds
- 1 cup chocolate hemp milk
- 1 cup peanut butter nicecream
- 1 tbsp maple syrup
- raspberries optional
For the nicecream
- 3 frozen bananas chopped
- 1 tsp vanilla bean powder
- 3 tbsp peanut butter or seed butter
Instructions
-
In a small bowl or cup, add the chia seeds and milk and refrigerate overnight.
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In the morning, make the peanut butter nicecream. Add all ingredients to a food processor and process for about 4-5 mins or until thick and creamy. You may have to spatula the sides to make sure everything gets mixed in evenly.
-
Spoon a cups worth on top of the chia pudding and garnish with raspberries. Drizzle the maple syrup and enjoy.
Recipe Notes
