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Active Time:
15 mins
Chill Time:
12 hrs
Total Time:
12 hrs 15 mins
Servings:
4
Ingredients:
- 3 cups unsweetened soy milk
- ¾ cup chia seeds
- ¼ cup Dutch-process cocoa powder, plus more for dusting
- ⅛ teaspoon salt
- 2 tablespoons pure maple syrup plus 1 teaspoon, divided
- 1½ teaspoons vanilla extract, divided
- ¾ cup nonfat plain strained (Greek-style) yogurt
- ⅓ cup smooth natural peanut butter
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Directions
-
Whisk 3 cups soy milk, ¾ cup chia seeds, ¼ cup cocoa, ⅛ teaspoon salt, 2 tablespoons maple syrup and 1 teaspoon vanilla in a large bowl until well combined. Cover and refrigerate until thickened, at least 12 hours.
Photographer: Robby Lozano, Food Stylist: Renu Dhar, Prop Stylist: Abby Armstrong. -
Combine ¾ cup yogurt, ⅓ cup peanut butter and the remaining 1 teaspoon maple syrup and ½ teaspoon vanilla in a small bowl; stir until smooth. Cover and refrigerate until ready to use.
Photographer: Robby Lozano, Food Stylist: Renu Dhar, Prop Stylist: Abby Armstrong. -
Stir the chilled chia mixture; divide evenly among 4 jars or small bowls (about 1 cup each). Stir the peanut butter mixture until smooth, if needed, and spread evenly (about ¼ cup each) over the chia mixture. Dust with additional cocoa powder, if desired.
Photographer: Robby Lozano, Food Stylist: Renu Dhar, Prop Stylist: Abby Armstrong.
To make ahead
Cover and refrigerate chia pudding (Step 1) for up to 3 days.
