Ingredients
Scale
- 2 cups soy milk (or other high-protein milk of choice)
- 1/3 cup natural, creamy peanut butter
- 1/4 cup chia seeds (white or black)
- 1/4 cup pure maple syrup
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- Optional toppings: crushed salted peanuts, fresh berries, or a scoop of fruit jam
Instructions
- Add the soy milk, peanut butter, chia seeds, maple syrup, vanilla extract, and salt into a high-speed blender.
- Blend on high speed for about 1 minute and 15 seconds, scraping down the sides once if needed, until the seeds are fully pulverized and the mixture is smooth.
- Pour the liquid pudding into a resealable container or divide it evenly among 4 individual glass jars.
- Refrigerate for at least 2 hours, or overnight, until the pudding thickens to a custard-like consistency.
- Give the pudding a gentle stir before serving. Top with crushed salted peanuts, fresh berries, or fruit jam. Serve cold.
Notes
- Use any high-protein milk you prefer, such as pea milk or dairy milk, in place of soy milk.
- White chia seeds blend into a lighter-colored pudding, while black chia seeds give a speckled look.
- The pudding thickens more overnight, so making it the night before gives the best texture.
- Store covered in the fridge for up to 5 days.
- For a smoother result, make sure your blender is high-speed enough to fully break down the chia seeds.
- Adjust sweetness by adding more or less maple syrup to your taste.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Breakfast, Dessert, Snack
- Method: Blending, No-Cook
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 jar (approximately 1/4 of recipe)
- Calories: 320
- Sugar: 18g
- Sodium: 220mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 13g
- Cholesterol: 0mg