Peanut Butter Cup Pudding tastes richly chocolate with a flavor of peanut butter. It’s keto, paleo and non-dairy. And SO good.
But you have to refrigerate it for 3+ hours before eating, so either make it in the morning for your evening treat or make it in the evening and refrigerate until morning. It only requires 5 ingredients, and I don’t know about you, but I always have these ingredients on hand. Since May is “Eat Dessert First Month,” I suggest you eat a cup of it for breakfast!
It is super good. And even better, it is dairy free, vegan, keto and paleo. The chia seeds are essential as they help it stick together by becoming gelatinous, and help the pudding become creamy. I know you’re gonna wanna eat this. I do!
What You Need
You need measuring cups and spoons and a food processor or good blender. And pretty serving bowls, of course.
Peanut Butter Cup Pudding Recipe
Peanut Butter Cup Pudding
Creamy, chocolatey peanut butter pudding
- 1/4 cup chia seeds
- 2 tablespoons baker's cocoa (I prefer dark!)
- 1/4 cup peanut butter
- 3 tablespoons honey (or maple syrup)
- 1 cup almond milk (unsweetened vanilla)
- 1 teaspoon vanilla (if you are using plain almond milk)
Using a high speed food processor or blender, dump all the ingredients in and blend for about 2 minutes until smooth.
Put the pudding in individual serving bowls and refrigerate a minimum of 3 hours.
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Recipe Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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