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Ingredients
3 cups unsweetened almond milk2½ cups blueberries, divided
2 tbsp plain, unsweetened, plant-based protein powder
¾ cup chia seeds
2 tbsp pure maple syrup plus 1 teaspoon, divided
1¾ tsp vanilla extract, divided
¼ tsp salt
¾ cup nonfat plain strained (Greek-style) yogurt
⅓ cup smooth natural peanut butter
Preparations
Process almond milk, 2 cups blueberries and protein
powder in a blender until smooth, about 30 seconds. Transfer to a
medium bowl; whisk in chia seeds, 2 tablespoons maple syrup, 1
teaspoon vanilla and ¼ teaspoon salt until well combined. Cover and
refrigerate until thickened, at least 12 hours.
In a small bowl, stir yogurt, peanut butter and the
remaining 1 teaspoon maple syrup and ¾ teaspoon vanilla together until
smooth. Cover and refrigerate until ready to use.
Spoon 1 cup of blueberry chia pudding into each of 4 jars or small
bowls. Spread 2 tablespoons peanut butter mixture over each pudding. Top
the puddings evenly with the remaining ½ cup blueberries.
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