Choc Peanut Butter Pudding
This lovely little chia pudding makes an excellent brekkie, snack or even lunch on the run. It’s a great recipe to learn off by heart and make in bulk at the start of a busy week, so you have something quick and healthy to grab on your way out the door for those days when time gets away from you.
- 1 cup unsweetened almond, hemp or coconut milk
- 1/2 cup coconut milk
- 2 tablespoons cacao powder
- 1⁄2 teaspoon vanilla bean paste or powder
- 2–3 drops of liquid stevia or 2 tablespoons monk fruit syrup
- 3 tablespoons crunchy salted peanut butter, plus extra to serve
- 40 g (1⁄3 cup) white chia seeds
- 2 teaspoons cacao nibs
- 2 teaspoons roasted peanuts, roughly chopped
- Place the milk, cacao powder, vanilla, sweetener of choice and peanut butter in a high-speed blender and blitz on high until smooth. Add the chia seeds and pulse a few times just to incorporate (you want to be careful not to blend too far as the chia seeds need to be left whole to do their thing), then transfer the mixture to a bowl, cover, and place in the fridge for at least 1 hour, but preferably overnight. You want it to chill and thicken to a pudding-like consistency.
- To serve, divide the pudding between two glasses and top with the cacao nibs, toasted peanuts, and a little extra peanut butter.
GOOD TO KNOW
If you’d like more of this recipe on hand for snacks and breakfast across the week, simply double or triple the quantities. Store in an airtight container in the fridge for up to 4 days. Top with the cacao nibs and peanuts just before serving.
I love to use peanut butter in this recipe – it’s low carb and really nutrient-dense, which helps keep you feeling fuller for longer, plus it has a similar healthy fat ratio to olive oil, meaning it has many heart-healthy benefits.
The Fast Low-Carb Kickstart Plan by Luke Hines, Published by Plum, RRP $26.99, Photography by Mark Roper.