Today I was inspired by my lack of coconut milk to get creative in making chia pudding.
I had some organic peanut butter on hand…. hmmm… can I make a nut milk from that? Sure, why not? Ok, so now I have a liquid base of peanut butter milk.
I started to work on the other basics I always include:
- warm water
- raw honey
- chia seeds
- salt
- coconut oil* and/or cacao butter (melted)
But… wait… what if I use a multi-berry organic juice I have in my fridge as part of the liquid?
YES!
That’ll make it like peanut and butter. (Or just add jelly but I wanted to use up the juice.)
This was a fun and successful kitchen experiment. You should try it.
Here’s the general idea of the recipe to yield one quart (I don’t use specific quantities when making chia pudding because it’s so forgiving.)
Peanut Butter and Jelly Chia Pudding Recipe
- 6 to 8 tablespoons chia seeds
- pinch sea salt
- 1/4 cup (or more) organic peanut butter
- 1 cup berry juice (or 1/2 cup jelly)
- small spoonful of raw honey (not much needed because juice is sweet)
- 1 cup (or a bit more) warm water (this helps soften peanut butter, honey, etc)
- 1 to 3 tablespoons of coconut oil or cacao butter or combination (melted)
- Put the chia seeds in a glass mason jar.
- In a blender, combine the remaining ingredients. Blend.
- Pour the mixture into the jar with chia seeds. Put a secure lid on the jar.
- SHAKE SHAKE SHAKE
- If there’s room in the jar for more liquid, add more juice or water until it’s almost filled.
- SHAKE SHAKE SHAKE
- Wait a few minutes
- SHAKE SHAKE SHAKE
- Refrigerate for a few hours to get firmed up a bit.
* I chose refined coconut oil so the flavor was neutral.
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