Peanut Butter Jelly Chia Pudding Parfaits
Tuesday, 19 March, 2019

Peanut Butter Jelly Chia Pudding Parfaits

Ingredients
 CHIA PUDDING LAYER

1/4 cup of Chia Seeds 
1/2 cup of almond milk
1tsp of Udo's Choice Ultimate Oil Blend
2 tbsp's of coconut yogurt or a yogurt of your choice
1/2 tsp of vanilla extract or vanilla powder

   

BERRY COMPOTE
  

2 cups of frozen blueberries or blackberries
A dash of water.

Optional: 1 tsp of maple syrup or coconut sugar.

 

YOGURT LAYER
 

Approx 3/4 cup of coconut yogurt or a yogurt of your choice. 
Approx 3-4 tbsp of peanut butter,

  

TOPPINGS

Berries and granola.

 

SERVING SIZE

Makes 2 jars.

  

The perfect Sping/ Summer recipe! The Peanut Butter & Jelly Chia Pudding Parfaits were created by The Happy Skin Kitchen as a delicious vegan breakfast or desert! It's so delicious you wouldn't believe how healthy it actually is for you! Being healthy has never been so easy.... and tasty!

 

 

METHOD:

  
Combine all the ingredients for the chia pudding layer into a bowl and whisk everything together. Place a plate on top of the bowl and leave it in the fridge for 1 hour to thicken up, and the chia seeds to swell (you can prepare it the night before).
 
To make the berry compote simply place the berries, maple syrup (if using) and a dash of water into a pan and cook at a medium to low heat for 15-20 minutes, the berries should cook to a jam-like consistency. Leave off of the heat to cool - don’t worry if the mixture looks slightly runny, it will thicken up during the cooling process.
 
Once the chia pudding in the fridge is thick and creamy and the berry compote is cooled, it is time to assemble the parfaits. Start with a thick layer of berry compote, then add approx. 2 tablespoons of the chia pudding, a layer of yogurt, the peanut butter, more berry compote and more chia pudding.
 
Top with fresh berries and a sprinkle of granola (or topping of your choice) and enjoy!
 
Store any leftovers in airtight container in the fridge – this should last for a few days.

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