Chocolate Peanut Butter Chia Seed Pudding

Ingredients

• 2/3 cup Chia Seeds (whole, black or white or 1 cup ground chia seeds)
• 3 tablespoons Unsweetened Cocoa Powder
• 2 cups Unsweetened Almond Milk ((or original if not keto))
• 2 tablespoons Natural Peanut Butter
• 1/4 cup Sugar-Free Maple Syrup (or any liquid sweetener you like (maple syrup, agave, brown rice syrup))
• 1/2 teaspoon Vanilla Extract
• 1/4 teaspoon Salt

Instructions

1. 1

   Place the chia seed into a blender and blend for about 20 seconds to form ground chia seeds.

2. 2

   Add all the rest of the ingredients - order doesn't matter.

3. 3

   Blend again for 30 seconds to 1 minute until all the ingredients come together. If it sticks to the sides of the blender, you can stop the blender every 30 seconds, scrape down the side, and repeat until smooth. You can't over-process it!

4. 4

   Taste and adjust texture and sweetness. Add more almond milk, 1 tablespoon at a time, for a runnier pudding. This may be useful if you replace the sugar-free liquid sweetener with crystal sweetener (erythritol or monk fruit sugar).

5. 5

   Transfer into ramekin or serving jar. Decorate with a dollop of fresh peanut butter, drizzle melted sugar-free dark chocolate, and chopped peanuts.

6. 6

   Enjoy immediately or refrigerate for at least 1 hour for a fresher pudding.

7. 7

   Store for up to 4 days in the fridge in an airtight container.