CHOCOLATE PB&J CHIA PUDDING

Chocolate PB&J Chia Pudding topped with homemade raspberry chia jam, berries, diced Lakanto sugar-free dark chocolate peanut butter cup & chocolate chips, keto-friendly granola, Rawcology chocolate coconut chips, Catalina Crunch chocolate peanut butter keto cereal, and Fatso salted caramel peanut butter.

Chocolate + peanut butter + jam = heaven in my books! Bonus is, my easy, nutritious-and-delicious chia pudding is packed with fibre, healthy fats, and more than 15 grams of protein per serving — even without the (optional) protein powder! 

The surprise ingredient in this recipe is cottage cheese.  And no, you can’t taste it.  It gets blended with the coconut milk so you can’t even tell that it’s there.  Yet it adds a wonderful creaminess along with loads of protein and vitamins and minerals including B vitamins, calcium, phosphorus, and selenium.

I love to use my homemade chia seed jam for this make-ahead breakfast. However, you can certainly substitute your favourite jam, warmed-from-frozen or macerated berries, or even cranberry sauce if it’s holiday season.

Chocolate PB&J Chia Pudding topped with keto-friendly blueberry jam, fresh blueberries, grain-free granola, and Lakanto Suntella sugar-free chocolate sunflower spread.

Ingredients for 4 servings:

• 1 can coconut milk (light here or full fat) 

• 1 1/2 to 2 cups plain 4% cottage cheese

• 1/4 cup Further Food chocolate collagen or Nuzest Clean Lean Rich Chocolate protein (optional)

• 1/4 cup peanut butter (or nut/seed butter of choice) 

• 1/4 cup Lakanto or ZenSweet granular monk fruit sweetener, adjusted to taste

• 2 to 4 Tbsp Giddy Yo raw cacao powder, adjusted to taste (recommend 4 Tbsp if not using chocolate protein powder)

• 1 teaspoon pure vanilla extract (optional)

• pinch of salt

• 1/2 cup chia seeds

• optional toppings: homemade chia jam or jam of choice, fresh berries, cacao nibs, diced dark chocolate or chocolate chips, diced Lakanto sugar-free Dark Chocolate Peanut Butter or Sunflower Cups, granola and/or crunchy cereal, Rawcology chocolate coconut chips, bee pollen, peanut or nut butter or Lakanto Suntella sugar-free chocolate sunflower spread

Chocolate PB&J Chia Pudding (made without protein powder) topped with homemade raspberry chia jam, berries, Giddy Yo cacao nibs, diced Lakanto sugar-free dark chocolate sunflower cup, bee pollen, and Fatso salted caramel peanut butter.

Directions:

1. Put coconut milk, cottage cheese, collagen or protein powder, peanut or nut/seed butter, sweetener, 2 Tbsp cacao powder, vanilla, and salt into a blender container and blend on high until well-mixed.  Adjust cacao and sweetener to taste.

2. Add chia seeds and pulse-blend until just combined. Alternatively, blend fully if a smooth pudding texture is preferred.

3. Pour mixture into a bowl or divide into single-serving mason jars and cover. Let sit for 10 minutes, then whisk or shake well, re-cover, and refrigerate overnight or for a minimum of 4 hours.

4. Stir well and add additional sweetener and/or milk for desired taste and consistency.  Serve chilled or warm with jam and toppings of choice.

Chocolate PB&J Chia Pudding topped with keto-friendly blueberry jam, fresh blueberries, grain-free granola, and Lakanto Suntella sugar-free chocolate sunflower spread.