Almond Butter And Jelly Chia Pudding Recipes
ALMOND BUTTER AND JELLY CHIA PUDDING
Chia pudding is one of our favorite breakfasts and if you like peanut butter and jam together then this deliciously sweet almond butter and jam delight is for you. It makes a fantastic breakfast or dessert and it's so easy to make too. We like to make ours before bed so it's all ready for when we wake up in the morning.
Provided by MyNutriCounter
Categories Desserts Custards and Pudding Recipes Chia Pudding
Time 8h20m
Yield 2
Number Of Ingredients 9
Steps:
- Cook blueberries and lemon juice in a saucepan over medium-high heat until thickened, about 5 minutes. Divide compote between 2 small jars and refrigerate.
- Place almond milk, almond butter, maple syrup, and vanilla extract in a blender; blend until smooth. Pour into a bowl; stir in chia seeds. Chill in refrigerator until thickened, 8 hours to overnight.
- Layer chia seed pudding over blueberry compote in the jars. Top with honey and fresh blueberries.
Nutrition Facts : Calories 272.2 calories, Carbohydrate 36.2 g, Fat 13.3 g, Fiber 5.6 g, Protein 4.6 g, SaturatedFat 1.2 g, Sodium 155.5 mg, Sugar 26 g
ALMOND BUTTER & JELLY CHIA PUDDING
Chia pudding is one of our favourite breakfasts and if you like peanut butter and jam together then this deliciously sweet almond butter and jam delight is for you. It makes a fantastic breakfast or dessert and it's so easy to make too. We like to make ours before bed so it's all ready for when we wake up in the morning.
Time 7h5m
Yield 2
Number Of Ingredients 0
Steps:
- Add the blueberries and lemon juice to a pan and heat over a medium/high heat for approximately 5 minutes (until you reach a thick compote consistency) then place the compote in a jar and refrigerate. Add all the pudding ingredients (except for the chia seeds) to a blender and blitz until smooth and fully combined, then add to a bowl and then add the chia seeds. Mix until well combined. Place in the fridge overnight to thicken. Once everything is ready - layer the chia mixture on top of the jam and serve with honey and fresh blueberries to top.
EASY ALMOND JOY CHIA PUDDING
I enjoy making this coconut milk chia pudding recipe because it's easy and I can find all of the ingredients at my local market. There is no baking required, and it's served in individual jars for guests. For more flavor, add shredded coconut. -Ashley Altan, Hanover, Maryland
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, mix coconut milk, chia seeds and maple syrup. Remove half of the mixture to a small bowl; stir in cocoa until blended. Refrigerate, covered, both plain and chocolate mixtures until thickened, at least 6 hours. In dessert dishes, layer a 1/4 of the white pudding, chocolate pudding, almonds and chocolate chips. Repeat layers. Serve immediately or store in the refrigerator up to 3 days.
Nutrition Facts : Calories 414 calories, Fat 24g fat (8g saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 50g carbohydrate (30g sugars, Fiber 12g fiber), Protein 9g protein.
ALMOND BUTTER & JELLY CHIA PUDDING
Chia pudding is one of our favourite breakfasts and if you like peanut butter and jam together then this deliciously sweet almond butter and jam delight is for you. It makes a fantastic breakfast or dessert and it's so easy to make too. We like to make ours before bed so it's all ready for when we wake up in the morning.
Provided by hello
Categories Dessert
Time 7h5m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Add the blueberries and lemon juice to a pan and heat over a medium/high heat for approximately 5 minutes (until you reach a thick compote consistency) then place the compote in a jar and refrigerate.
- Add all the pudding ingredients (except for the chia seeds) to a blender and blitz until smooth and fully combined, then add to a bowl and then add the chia seeds. Mix until well combined. Place in the fridge overnight to thicken.
- Once everything is ready - layer the chia mixture on top of the jam and serve with honey and fresh blueberries to top.
Nutrition Facts : Calories 205.8, Fat 9.2, SaturatedFat 0.7, Sodium 37.2, Carbohydrate 30, Fiber 3.7, Sugar 22.9, Protein 4.1
ALMOND BUTTER & JELLY CHIA PUDDING
Chia pudding is one of our favourite breakfasts and if you like peanut butter and jam together then this deliciously sweet almond butter and jam delight is for you. It makes a fantastic breakfast or dessert and it's so easy to make too. We like to make ours before bed so it's all ready for when we wake up in the morning.
Provided by Shy Strawberry
Categories Puddings
Time 7h5m
Number Of Ingredients 12
Steps:
- 1. Add the blueberries and lemon juice to a pan and heat over a medium/high heat for approximately 5 minutes (until you reach a thick compote consistency) then place the compote in a jar and refrigerate.
- 2. Add all the pudding ingredients (except for the chia seeds) to a blender and blitz until smooth and fully combined, then add to a bowl and then add the chia seeds. Mix until well combined. Place in the fridge overnight to thicken.
- 3. Once everything is ready - layer the chia mixture on top of the jam and serve with honey and fresh blueberries to top.
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- In a bowl, combine the liquid, chia seeds and the sweetener of choice (I use a liquid monk fruit sweetener but granulated works too). Add in the vanilla and stir, let this mixture sit 10 minutes.
- While the chia seeds are sitting, whip the heavy cream and add in the peanut butter. You can choose to add sweetener to this too, but I leave mine plain.
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- Add the chia seeds and milk to a bowl and give it a stir. Let the chia seeds sit for 10-15 minutes, then give them another stir before placing in the refrigerator for at least 3 hours or overnight.
- To make the blueberry puree, add one pint of blueberries and one tablespoon of honey to a small pot on medium heat. Cook for approximately 10 minutes, stirring frequently and using the back of a spoon to mash the blueberries up and break them down.
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- To a small skillet or saucepan, add the blueberries and orange juice. Warm over medium-high heat until bubbling. Then lower heat to medium and cook for 2 minutes - stirring occasionally. Remove from heat and add chia seeds. Stir to combine.
- Divide the compote between three (amount as original recipe is written // adjust if altering batch size) small serving dishes (like these from Weck), and set in the refrigerator to chill.
- In the meantime, add almond and coconut milk to a blender, along with vanilla (optional), maple syrup, and peanut butter. Blend on high to fully combine. Taste and adjust flavors as needed, adding more maple syrup for sweetness or peanut butter for saltiness.
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