Sunbutter Chia Pudding
So. In general I don’t like pudding. I couldn’t tell you why; I think it may be a textural (or lack thereof) thing. But this has texture, sweetness, and saltiness. It might just turn the pudding tide for me.
Another disclosure: I don’t remember having dates before. I was very skeptical. But I went ahead and I really, really like them in this recipe. They add a caramelly texture to the chia that I don’t think another dried fruit would. But feel free to let me know in the comments if you tried something else.
Any of the Ry’s flavors works in this snack, but I used Vanilla Sea Salt. And, might I add, this is definitely in my breakfast rotation.
Ingredients
1/2 cup plant based milk (I used oat)
2 tsp maple syrup
3 chopped soft pitted dates (approx. 40 g) or dried fruit of your choice.
2 tbsp Ry’s Sunbutter
INSTRUCTIONS
Add the milk to a bowl or container then add the chia seeds. Stir well until the chia seeds are mixed and no clumps remain.
Add the rest of the ingredients and mix well.
Let sit in the fridge for at least 30 minutes until thickened to your preference. It may thicken quicker, it depends on the chia seed and milk used. It may also be prepared in advance and left overnight or up to 2 days (if you do this use 2/3 cup of milk).
Enjoy as is or add your favouite toppings like a scoop of coconut yogurt, slices of banana or fresh berries, or even dark chocolate chips as a treat.
