Vegan chia and peanut pudding

Vegan chia and peanut pudding with chia seeds, almond milk, peanut butter and maple syrup – creamy, nutty and ideal to make ahead for breakfast or dessert.

At a glance

• Serves 2
• Prep time: 5 min
• No cooking needed
• Total time: 5 min
• Calories: 250 kcal per serving
• Protein: 10 g
• Fat: 18 g
• Carbs: 12 g

Ingredients

• 40 g chia seeds
• 300 ml almond milk
• 2 tbsp peanut butter
• 1 tbsp maple syrup

Method

You’ll need: mixing bowl

1. Put the chia seeds and almond milk into a bowl and stir thoroughly.
2. Leave the mixture to swell briefly, then stir again so no lumps remain.
3. Stir the maple syrup and peanut butter together in a small bowl to a smooth cream.
4. Spoon the chia pudding into small bowls or glasses.
5. Spread the peanut cream on top and chill the pudding until it has set and the flavours have come together.
6. Serve well chilled, straight from the fridge.

Good to know

Creamy, unfussy and good to the last spoonful. A jar like this from the fridge just feels right in the morning.

Swaps

Almond milk → unsweetened oat milk (a few more carbs, often milder in flavour; contains gluten unless labelled gluten-free); peanut butter → almond butter (provides vitamin E and unsaturated fats); maple syrup → date paste (also adds a little fibre); chia seeds → ground linseed (also contains fibre and plant omega-3 fatty acids, but it gels a little differently).

Allergens

Contains peanuts and tree nuts (almond milk). For children, only serve with a suitable texture and let them eat slowly; in pregnancy, the recipe is fine in normal amounts.

Dairy-free recipes