Strawberry & Peanut Butter Chia Pudding

Rebeka Bergin Rebeka Bergin

    Add the Chia Seeds, Coconut Milk, Peanut Butter, and Stevia (if you want to sweeten the pudding) to a jar or other airtight container, then mix everything together thoroughly to combine.

    Seal the container shut then refrigerate overnight. To serve, add a splash more milk if desired and top the pudding with chopped fresh Strawberries.


    *We like fresh coconut milk in our chia puddings, but of course you can use which ever milk you prefer. The nutrition information will however be slightly different.

Article ID,18233425977,Servings,1,Paper Link,https://paper.dropbox.com/doc/Strawberry-Peanut-Butter-Chia-Pudding--AaD1ieeEO_syuyJQ0f5nz5a_Ag-qbvjVLr92zwqw5TLYczuM
Day,Breakfast
Calories,459,Macros
Fat,40g,330
Protein,10g,38
Carbohydrates,25g,91
Allergens,Soy-Free,Milk-Free,Egg-Free,Gluten-Free,Seafood-Free
Suitability,Fat-Loss,Vegetarian,Vegan,Detox,Gluten-Free,Keto,Low-Carb
2 More Chia Pudding Recipes,Chocolate Orange & Blueberry Chia Pudding!chocolate-orange-blueberry-chia-pudding,Strawberry & Chocolate Chia Pudding!strawberry-chocolate-chia-pudding
Ingredient,Amount,Style
Chia Seeds,2 Tablespoons
Peanut Butter,1 Tablespoon
Fresh Coconut Milk*,½ Cup
Linquid/Powdered Stevia (optional),½ Teaspoon
Fresh Strawberries,½ Cup ,chopped,
Rebeka Bergin

Rebeka Bergin

Rebeka Bergin is the founder of Nomad Noms. A digital nomad finding ways to stay happy and healthy while traveling around the world, her hobbies include cooking, eating out, discovering new cuisines, watching horror flicks and reading fantasy novels.