Chocolate Peanut Butter Chia Seed Pudding.
Hot damn that was filling.
Okay. So if you have yet to understand, I have a certain fondness for peanut butter. Tonight I wanted to try something a little different for dessert, instead of my norm. I am pretty happy with the way it came out. I am also now full of fiber. The wife said it tasted like cocoa powder and peanut butter, BUT I loved it.
This sat like a ton of bricks after I ate it, so I would suggest dividing it into two servings instead of one. This is NOT a light dessert, and it has 8 Net Carbs if all is eaten.
Ingredients:
Pudding:
2 tbsp Natural Peanut Butter
2 tbsp Chia Seeds
1 tbsp Cocoa Powder
1/2 Cup Unsweetened Almond milk
2 Packets of Truvia
Whipped Cream:
3 tbsp Heavy Cream
a shake of spice: I used pumpkin Pie Spice.
MACROS for Entire thing:
Calories: 500
Total Carbs: 21g
Net Carbs: 8g
Fat: 41g
Protein: 16g
Recipe:
Prep: Put a bowl in the freezer. Metal is best. I used ceramic.
1: Add peanut butter, cocoa powder, and chia seeds into a bowl. Mix.
2. Add Almond Milk. Mix for a while. Until the peanut butter is pretty much not lumpy.
3. Put in refrigerator for like 30 minutes. This allows the chia seeds to expand and thicken
Whipped Cream:
4. Take bowl out of freezer. add heavy cream to cold bowl.
5. Whip that Mo-Fo until peaks form.
6. Remove bowl of pudding from refrigerator.
7. add whipped cream to bowl.
8. EAT!
Let me know what you think in the comments below!
