Strawberry Chia Pudding with Peanut Butter Topping
This vegan strawberry chia pudding uses creamy peanut butter Nu Go bars as a topping! You can also sub in regular peanut butter to make this a healthy breakfast meal prep!
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 10 minutes
- Yield: 6 1x
- Category: Dessert
- Method: Chilling
- Cuisine: American
- Diet: Vegan
Ingredients
Units
Scale
- 2 cups strawberries (thawed if frozen), stems removed
- 1 can or 1 1/2 cups lite coconut milk
- 1/3 cup plus two tablespoons chia seeds
- 1 teaspoon pure vanilla extract (for those gluten sensitive, make sure certified gluten free)
- 4 tablespoons pure maple syrup
- 3 NuGo Slim Crunchy Peanut Butter bars, chopped, optional (see Notes)
Instructions
- In a blender, combine the strawberries and coconut milk. Pulse until well blended and the strawberries resemble a puree. Set aside.
- In a large mixing bowl, combine the chia seeds, strawberries and coconut milk mixture, vanilla extract, and maple syrup. Whisk together until thoroughly combined.
- Transfer the mixture to food containers with an airtight lid and cover.
- Chill for at least 4 hours in the refrigerator. This allows the chia seeds to absorb the liquid and form a viscous consistency.
- Once a desired pudding consistency is achieved, layer with the chopped NuGo bars, optional.
Notes
If you don't have these tasty NuGo bars, mix in 1/4 cup peanut butter in the strawberry chia filling.
Nutrition
- Serving Size: 1/2 cup with one nutrition bar for topping
