Ingredients
3 cups unsweetened soy milk
¾ cup chia seeds
¼ cup Dutch-process cocoa powder, plus more for dusting
⅛ teaspoon salt
2 tablespoons pure maple syrup plus 1 teaspoon, divided
1½ teaspoons vanilla extract, divided
¾ cup nonfat plain strained (Greek-style) yogurt
⅓ cup smooth natural peanut butter
Instructions
- In a large bowl, whisk together soy milk, chia seeds, cocoa powder, salt, 2 tablespoons maple syrup, and 1 teaspoon vanilla until well combined.
- Cover and refrigerate for at least 12 hours to allow the chia to thicken.
- In a small bowl, mix yogurt, peanut butter, the remaining 1 teaspoon maple syrup, and ½ teaspoon vanilla until smooth. Refrigerate until ready to use.
- Stir the chilled chia mixture and divide evenly among 4 jars or bowls (about 1 cup each).
- Spread about ¼ cup of the peanut butter mixture on top of each serving.
- Dust with extra cocoa powder if desired, and serve chilled.
Notes
- Use sunflower seed butter for a nut-free option.
- Add protein powder or high-protein milk for extra protein.
- Top with fruit like bananas, berries, or pomegranate seeds.
- Sprinkle granola, cacao nibs, or nuts for crunch.
- Best within 3 days, but can be frozen and thawed overnight.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pudding (about 1 cup)
- Calories: 320
- Sugar: 10g
- Sodium: 240mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 11g
- Protein: 18g
- Cholesterol: 2mg
