CHOCOLATE PEANUT BUTTER CHIA PUDDING

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Lately when I walk into the kitchen I have two distinct thoughts.  The first: What can I make that would be good with chimichurri?  The second: How can I get some chocolate and peanut butter in my mouth NOW!  This is my life.  Lucky for you it means I came up with a chocolate peanut butter (pretty damn close to instant) pudding. THAT IS HEALTHY. Kill me now.  No don’t!  I  have too much pudding still to eat.  And, since it shouldn’t go unmentioned- that is a peanut butter whipped cream you’re seeing piled on top of that chocolate peanut butter pudding.  DOUBLE PEANUT BUTTER.  Yes, that’s right!   Send flowers.  xx- Sarah

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CHOCOLATE PEANUT BUTTER CHIA PUDDING

Yield: 2 servings

CHOCOLATE PEANUT BUTTER CHIA PUDDING

Ingredients

  • 2 cans coconut milk, refrigerated for at least 2 hours*
  • 3 tablespoons cocoa
  • 5 medjool dates, pitted
  • 1/4 cup chia seeds
  • 1/8 cup + 4 tablespoons peanut butter
  • 1/4 teaspoon salt
  • 3 tablespoons maple syrup

Instructions

  • Scoop the solid part of the coconut milk from one can into a high powered blender, setting aside the liquid (can be used in smoothies later!)
  • Add cocoa, dates, chia seeds and 4 tablespoons of peanut butter to the blender and blend until mixture is smooth and creamy.
  • Scoop/pour pudding into jelly jars and refrigerate for 20 minutes.
  • While pudding is chilling use a whisk to combine 1/8 cup of peanut butter and 2-3 tablespoons of maple syrup (3 tablespoons makes it very sweet, use less if you prefer your sweets a little more mild).
  • Add the solid coconut cream of the second can of coconut milk to the peanut butter, once again setting aside the liquid.
  • Using a powered whisk or hand blender, combine until light and completely mixed.
  • Scoop peanut butter whipped cream onto tops of pudding, sprinkle with cocoa powder, top with chopped nuts and serve!

Notes

The only brand of coconut milk I have found that consistently provides the thick cream that makes whipped coconut cream possible is Thai Kitchen. They do have offer organic unfortunately they do not offer BPA free cans, so we just enjoy it infrequently. It's such a good treat though when we do!

Since each can of coconut milk yields a little bit different amounts of the solid cream- play around with the amounts of sweetener dates,cocoa, maple syrup) and peanut butter to get a flavor you love!

http://ahouseinthehills.com/2014/04/30/chocolate-peanut-butter-chia-pudding/

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Reader Comments

    • Sarah Yates|

      Stephanie I’m sure it will work as long as it’s able to separate and thicken when cold (I actually never buy the lite so I don’t know too much about working with it!) It’s worth opening a can to see though! :)

      Reply
  1. Leslie|

    I cannot even handle how amazing this looks. I am making it this weekend for SURE.

    Also, Trader Joe’s sells cans of coconut cream that work pretty well for whipped cream! There’s still a little bit of thinner liquid in the can that you have to pour out, but almost the whole can is the good cream. Works great :)

    Reply
    • Sarah Yates|

      Thanks Lindsay! Yes, natural PB- always! :) I forget there’s other kinds, sorry I should have been more clear!

      Reply
  2. Caitlin|

    this is the most delicious thing i’ve ever seen. it’s perfectly acceptable for me to eat this for breakfast, lunch, dinner, and dessert, right?

    Reply
  3. kaity|

    I have the SAME two thoughts when i walk into the kitchen! i cant wait to try this pudding when my cleanse is over

    Reply
    • Jennifer C.|

      Any idea on the amount of coconut cream? I have a can of the Trader Joe’s and wonder how much to use.

      Reply
      • Sarah Yates|

        Jennifer use it all! You can add a little more sweetener, or cocoa to taste- it’s not the kind of recipe that has to be completely exact, every one has different preferences anyway! :)

        Reply
  4. Kirstie|

    I’m wondering if you would consider publishing a cookbook of all of the recipes you share here? Your recipes are always delicious and guilt free. I am not someone who feels at ease in the kitchen but your photographs always make the food look worth trying and your directions and ingredients are concise enough that I feel like I can attempt it with success. Your recipes have become our household favourites. We’re making your corn chowder tonight! I also have a few friends who suffer from Chrohns and I think your book could offer some inspiration and would make a great gift. Is it in the works? :)

    Reply
    • Sarah Yates|

      Thanks so much Kirstie, so happy to hear your family is living it! I actually had a cookbook deal offer this year, but I had to say no (for now). It is such a tremendous amount of work to produce one and I just have too much on my plate at the moment without adding to it. But one day I promise I will work on one!!! :)

      Reply
  5. nadine|

    Always lovely to read your posts. Now this sounds like a super delicious + easy + great for parties dessert. Something I must try soon. Love your selection of beautiful props {esp the pretty fabric} in this post, beautiful selection + interesting jars that we don’t have this side of the world…greetings from Cape Town

    Reply
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