Peanut Butter & Jelly Chia Pudding
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5 from 1 vote

Peanut Butter & Jelly Chia Pudding

Strawberry chia jam and peanut butter pudding are layered one after the other in this vegan peanut butter & jelly chia pudding. I love the way the rich, peanut butter layer is balanced by the subtly sweet + tart strawberry jelly layer. This chia pudding is a bit more decadent than some of the others I've shared, so I usually have it for dessert, but it could also make for the perfect energizing breakfast before an active day. Let's be honest: it's hard to put parameters around the enjoyment of a PB & J. PB & J does as it pleases.
Prep Time2 hrs 15 mins
Total Time2 hrs 15 mins
Course: Dessert, Snack
Servings: 4

Ingredients

For Peanut Butter Chia Pudding

  • 2 cups almond milk
  • 1/2 cup chia seeds
  • 1/4 cup + 1 tablespoon creamy peanut butter
  • 1 tablespoon pure vanilla extract
  • 1 tablespoon pure maple syrup
  • 5 medjool dates, pitted
  • optional: pinch of sea salt

For Strawberry Chia Jelly

  • 4 cups fresh strawberries
  • 6-7 medjool dates, pitted
  • 1/4 cup chia seeds

Instructions

To Make the Peanut Butter Chia Pudding Layer

  • Add almond milk, chia seeds, peanut butter, vanilla extract, maple syrup, medjool dates, and sea salt to a high-powered blender.
  • Blend on high for 3-4 minutes or until smooth and creamy.
  • Refrigerate for two hours to thicken.

To Make the Strawberry Chia Jelly

  • Add the strawberries and medjool dates to a high-powered blender.
  • Blend on high for 1-2 minutes.
  • Transfer mixture to a bowl, and stir in chia seeds.
  • Refrigerate for two hours to thicken.

To Assemble

  • In 4 small glasses or jars, layer the peanut butter chia pudding and strawberry chia jelly, one after the other.
  • Refrigerate until ready to serve.

Notes

*If you don't have a high-powered blender, I recommend soaking the dates in warm water for 1 hour before blending.
*To make this nut-free, substitute sunflower seed butter for the peanut butter and use a nut-free milk alternative (e.g., rice, hemp, etc).
*To make this paleo, substitute sunflower seed butter for the peanut butter.