Ingredients:

  • 1/2 cup (80g) chia seeds
  • 2 cups (480ml) unsweetened soy milk
  • 3 tbsp (25g) unsweetened cocoa powder
  • 2 tbsp (40ml) pure maple syrup
  • 1 tsp (5ml) vanilla extract
  • 1/8 tsp (0.7g) fine sea salt
  • 1/2 cup (120g) plain Greek yogurt
  • 1/4 cup (65g) creamy natural peanut butter

Instructions:

  1. In a large mixing bowl, combine the peanut butter, maple syrup, and cocoa powder. Whisk vigorously until a thick, dark paste forms.
  2. Slowly pour in 1/4 cup (60ml) of the milk, stirring until the mixture is smooth and glossy with no visible dry cocoa clumps.
  3. Stir in the remaining milk, vanilla extract, and salt.
  4. Fold in the chia seeds and Greek yogurt. Whisk for 2 minutes to ensure the chia seeds are evenly distributed and do not clump.
  5. Divide the mixture evenly among four 8 oz glass mason jars.
  6. Seal the lids and refrigerate for at least 4 hours, or preferably overnight, to allow the seeds to fully hydrate.