Coffee Peanut Butter Chia Pudding – Raw, Vegan and Gluten Free

You guys, this Coffee Peanut Butter Chia Pudding is EVERYTHING. I made it accidentally and fell in love with it, so much that now I make  it few times a week and obviously, I had to share this recipe with you all. We all know that chia seeds are mini powerhouses that pack more calcium than milk, more antioxidants than blueberries and more Omega-3 than Salmon. I use them as a topping on salad, cereal and in my breakfast pudding. This coffee peanut butter pudding is delicious and loaded with proteins from chia and peanut butter, antioxidants from coffee and cacao nibs, potential powers to fight against diabetes and heart disease, and it takes two mins or less to make. With a boost of antioxidants, enough fiber to keep you full for hours, and a taste that rivals dark chocolate coffee ice-cream, and more than 5 grams of proteins per serving, you may just have it for breakfast, snack and dessert… 100% guilt free and indulgent. This is a recipe you can pull together in a snap, and you likely will have all the ingredients on hand.  I have used coconut milk but feel free to use any nut milk of your choice or regular milk should work too.

Have a Happy and Healthy Christmas! xx

The recipe below makes 2-3 servings.

Ingredients
1 Tablespoon Chia Seeds
2 Cups Coconut Milk
2 Teaspoons Flaxseed
2 Teaspoons Peanut Butter
2 Medjool Dates, chopped
1 Teaspoon Coconut Sugar
1 Teaspoon Instant Coffee
Cacao Nibs and Cacao Powder for Garnish

Process

1. In a medium bowl, mix together chia seeds, flaxseed, coconut sugar, chopped dates and peanut butter.
2. Add the milk and whisk everything together, making sure there are no lumps, and the seeds and peanut butter are distributed evenly.
3. Cover the bowl and store in the refrigerator overnight.
4. Just before serving, add the instant coffee and stir well.
5. Divide the pudding into serving bowls or glasses, add cacao nibs, sprinkle cacao powder and serve immediately.

Enjoy! 🙂