Ingredients:

  • 3/4 cup (115g) black chia seeds
  • 2 cups (480ml) unsweetened almond milk
  • 1 cup (245g) plain non-fat Greek yogurt
  • 1/2 cup (60g) defatted peanut butter powder
  • 2 tbsp (30ml) pure maple syrup
  • 1 tsp (5ml) pure vanilla extract
  • 1/4 tsp (1.5g) fine sea salt
  • 1 tbsp (16g) natural creamy peanut butter
  • 1/2 cup (75g) fresh blueberries
  • 1 tbsp (10g) hemp seeds

Instructions:

  1. In a medium mixing bowl, whisk together the almond milk, Greek yogurt, peanut butter powder, maple syrup, vanilla extract, and salt until the mixture is uniform and the powder is completely dissolved.
  2. Fold in the chia seeds using a spatula and stir for 60 seconds to ensure every seed is coated. Let the mixture sit at room temperature for 10 minutes.
  3. Perform a final thorough stir to eliminate any clumps, then divide the pudding evenly among three 16 oz mason jars.
  4. Seal the lids tightly and refrigerate for at least 4 hours or overnight.
  5. Before serving, top each bowl with natural creamy peanut butter, fresh blueberries, and hemp seeds.