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    "Peanut" Butter & Jelly Chia Pudding

    October 23, 2017 By Meagan Fikes 4 Comments

    "Peanut" Butter & Jelly Chia Pudding | This peanut-free chia pudding uses flavor inspiration from a classic PB&J. Sunbutter flavors the pudding which is layered with a basic raspberry sauce. | eatsomethingdelicious.com

    "Peanut" Butter & Jelly Chia Pudding | This peanut-free chia pudding uses flavor inspiration from a classic PB&J. Sunbutter flavors the pudding which is layered with a basic raspberry sauce. | eatsomethingdelicious.com


    Some links on this site are affiliate links which means that if you make a purchase at one of these links, I may receive a small commission at no additional cost to you. Additionally, I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn fees by linking to Amazon.com and affiliated sites. I only link to products and services I personally recommend and believe will benefit my readers. These links help to cover some of my blogging expenses. I appreciate your support!


    Click this button to skip straight to the recipe
    A few weeks ago, I made my pumpkin spice latte chia pudding recipe and it got me on a chia pudding kick! I ended up buying a Costco sized bag of chia seeds (less than half the price I pay at the grocery store for the same volume) and a case of full fat coconut milk. After running out of pumpkin, I made PaleOMG’s overnight chocolate coffee chia breakfast pudding twice then I made this "peanut" butter and jelly pudding recipe three times!

    Needless to say, this is my favorite chia pudding recipe so far. And it doesn't even have coffee in it! There's just something about the Sunbutter mixed with coconut milk that makes it really good.

    Peanut butter would work for this recipe too but I just prefer Sunbutter. I also keep all my blog recipes peanut free to make them a little more allergy-friendly. However, I don't think any other nut/seed butter like almond or cashew would be very good in this. I love those but I don't think they have the right flavor for this.

    "Peanut" Butter & Jelly Chia Pudding | This peanut-free chia pudding uses flavor inspiration from a classic PB&J. Sunbutter flavors the pudding which is layered with a basic raspberry sauce. | eatsomethingdelicious.com

    I've probably talked about this before but I make most of my chia puddings in a Blender Bottle. It's so much simpler than using a blender and the dishwasher cleans up the mess. If you have a Blender Bottle or other shaker cup, definitely try that for this recipe! You can also use whatever berries you prefer, I just like the tartness of the raspberries. Fruit preserves probably wouldn't be a bad substitute. I'd just stick with something low sugar and somewhat tart because it pairs best with the pudding part. Fresh berries would be good too. Whatever you prefer!

    If you're looking for other chia pudding recipes, I also have recipes for pineapple mint chia pudding and "peanut" butter cup protein chia pudding. I feel like people have stopped making chia puddings, or maybe they're just less trendy these days, but I still love them.

    "Peanut" Butter & Jelly Chia Pudding | This peanut-free chia pudding uses flavor inspiration from a classic PB&J. Sunbutter flavors the pudding which is layered with a basic raspberry sauce. | eatsomethingdelicious.com

    I need my weekend back. I wasn't ready! I got my flu shot Friday night and because I had such a bad reaction to it a few years ago, I had planned on being sick the entire weekend.

    Well, I should have known better because up until that last time, I had a flu shot every year with zero issues. Then, I decided to get a flu shot while I still sick from getting glutened four weeks earlier and omg, I paid for it! They say don't get one while you're sick and I just thought that meant if you have a virus or something. I didn't realize an autoimmune reaction would cause all that to happen.

    This time, I just had a sore arm and a little one-day headache. Well, I'm sore all the time and I'm all too familiar with having headaches which means that after checking everything off my downsized weekend to-do list, I had a lot of spare time and didn't know what to do to be productive. I had also planned on going to Dogtober Fest with my brother but it got postponed which meant even more time on my hands.

    "Peanut" Butter & Jelly Chia Pudding | This peanut-free chia pudding uses flavor inspiration from a classic PB&J. Sunbutter flavors the pudding which is layered with a basic raspberry sauce. | eatsomethingdelicious.com

    I tried really hard to be productive. I have a baby on the way so the entire house is torn apart while we reorganize and paint. So I dealt with that for a while but I couldn't resist working on my blog because I never have a long stretch of time to work on it. I could have easily developed a new recipe Sunday morning if I had planned ahead but instead, I made and devoured these no bake cinnamon roll cookies. Then I watched the first two episodes of Channel Zero: No-End House.

    Is anybody else watching that show? It's so good! I watched the first season, Candle Cove, and it was pretty good. I just loved how different it was. I don't remember the first season too well...something about a creepy children's puppet show, but it was good. This new season is about a traveling haunted house. People don't know what location it will be at next until those who live in the area start receiving teaser promo videos about the house. The final video reveals the address and people go there looking for entertainment.

    There are six rooms and each is supposed to be scarier than the next. Everyone talks about making it to the sixth room so it's almost kind of a challenge. But the scares in the rooms are different for each person and highly personal, based on the visitor's fears and life experiences. So we basically get the impression that the traveling haunted house isn't some exhibit but actually something supernatural. It's so creative so far. Definitely recommend it!

    Print

    Recipe

    "Peanut" Butter & Jelly Chia Pudding | This peanut-free chia pudding uses flavor inspiration from a classic PB&J. Sunbutter flavors the pudding which is layered with a basic raspberry sauce. | eatsomethingdelicious.com

    "Peanut" Butter & Jelly Chia Pudding

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
    • Prep Time: 10 mins
    • Cook Time: 8 mins
    • Total Time: 18 mins
    • Yield: 2 servings 1x
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    Ingredients

    • 1 C full fat coconut milk
    • 3 Tbsp maple syrup
    • ¼ C sunbutter*
    • ¼ C chia seeds
    • 1 ½ C frozen raspberries**

    Instructions

    1. Using a blender, whisk, or blender bottle, combine the coconut milk, maple syrup, and sunbutter.
    2. Mix in the chia seeds (stir them in if using a blender).
    3. Transfer the mixture to an airtight container and refrigerate at least 4 hours or overnight.
    4. Meanwhile, In a small saucepan over medium heat, cook down the raspberries until they are mostly broken down, about 5-10 minutes. Store the raspberries in the refrigerator until ready to serve.
    5. To serve, spoon ¼ of the chia pudding into a parfait cup or other serving dish. Top with ¼ of the raspberry mixture, another ¼ of the pudding, and top with more raspberries. Repeat for the second serving and enjoy.

    Notes

    *I used the organic Sunbutter which is unsweetened and unsalted but other varieties might be good too.

    **To make an even quicker recipe, feel free to replace the cooked down raspberries with any fresh berry or even some fruit preserves. I'd recommend something low sugar and slightly tart to pair with the sunbutter flavored pudding.

    Did you make this recipe?

    Tag @eatsomethingdelicious on Instagram and hashtag it #eatsomethingdelicious

    "Peanut" Butter & Jelly Chia Pudding | This peanut-free chia pudding uses flavor inspiration from a classic PB&J. Sunbutter flavors the pudding which is layered with a basic raspberry sauce. | eatsomethingdelicious.com

    "Peanut" Butter & Jelly Chia Pudding | This peanut-free chia pudding uses flavor inspiration from a classic PB&J. Sunbutter flavors the pudding which is layered with a basic raspberry sauce. | eatsomethingdelicious.com

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    Reader Interactions

    Comments

    1. Raksha

      October 26, 2017 at 8:14 am

      pudding looks delicious.

      Reply
      • Meagan Fikes

        October 26, 2017 at 10:52 am

        Thanks, Raksha!

        Reply
    2. regs

      January 26, 2020 at 8:31 pm

      Looks amazing and delicious!

      Reply
      • Meagan Fikes

        January 27, 2020 at 12:09 am

        Thanks so much!

        Reply

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    About Meagan

    About Meagan

    I started out with a passion for creating unique recipes and decorating cakes. In June of 2012, I discovered I was not only severely gluten intolerant but also, many of the foods I was eating I simply couldn't include in my diet anymore. Fortunately, my love for trying new recipes, ingredients, and cooking methods made re-learning how to cook seem more like a fun challenge than an unfortunate circumstance. I'm so happy to say that my dietary restrictions haven't stopped me from doing what I love. I hope you enjoy these recipes as much as I do.

    Some links on this site are affiliate links which means that if you make a purchase at one of these links, I may receive a small commission at no additional cost to you. I only link to products and services I personally recommend and believe will benefit my readers. These links help to cover some of my blogging expenses. I appreciate your support!

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    I was going to write some jokes about logging but I was going to write some jokes about logging but you wooden get them. Because they’re super dumb. Ok, I’ll share anyway.
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How do lumberjacks find a missing exponent?
By using LOGarithms
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What did the lumberjack wear to work on casual Friday?
His favorite Tree-shirt
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When is the most stressful time of year for a tree?
Sept-timber
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I told you they were bad, right? 😅 Cut me some slack, they were for a kids birthday party. Oh, and I have more…
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Why did the logger get a gym membership?
He wanted to get lumber jacked 💪
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Why couldn’t the tree answer the riddle?
He was stumped
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What kind of beer do lumberjacks drink?
Loggers 🍻
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Why did the logger have back pain?
He didn’t have enough lumber support
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Embarrassingly enough, I have a bunch more but I’ll save them for a project in a later blog post. For now, I just have the cake.
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This is a 2 part, absolutely massive blog post on making this logging scene cake from start to finish. The cake is chocolate and vanilla layers with cookies & cream filling. And as always, gluten free and dairy free.
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The recipe is at the link in my profile
👉@eatsomethingdelicious
Thanks for chopping by 👋
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#glutenfree #dairyfree #dessert #foodallergies #celiac #glutenintolerant #eatsomethingdelicious #cakedecorating #foodbloggerpro #cake
    Big news: I cleaned my house the other day 😅 Bu Big news: I cleaned my house the other day 😅 But seriously, it’s amazing how much having a clean space can help. My energy levels are completely uncalled for considering we’re well beyond a month of Erika barely sleeping at night and at least one family member dealing with a cold. I’m so tired of snot 😩 And being responsible for 3 peoples noses. We’re trying to graduate one nose to self-care but apparently the art of nose blowing takes a lot more boxes of tissues to master. We’ll get there.
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Ok enough gross stuff. My finally clean again space has made me so much more focused and motivated to get things done. I’ve burned through most of my work to-do list and made it to the fun stuff that I don’t have to do but just want to. And since I was at that point, I decided to do something for myself by working on my blog. And I went a little overboard by working on 5 blog posts at once. I probably won’t get through them all but I have 3 ready so far.
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This first post is a 30 minute ground beef stroganoff that I made almost 3 years ago. I didn’t do a great job writing down the recipe so I wasn’t able to post it until I figured out what I forgot to write down. Figured it out the other day and it was so good!
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You can get the recipe at the link in my profile
👉@eatsomethingdelicious
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#glutenfree #dairyfree #celiac #eatsomethingdelicious #30minutemeals #foodallergies #foodbloggerpro #glutenintolerant
    Not really a new recipe but I shared my sons 4th b Not really a new recipe but I shared my sons 4th birthday cake on the blog today. Also wrote a recap on everything that’s been going on for the past year since I would normally write about it in my blog posts but haven’t written anything! I don’t know when I’ll be back on there. I’ve only had time for site maintenance and I really miss blogging but I’ll be back on once things slow down. The link to the new post is in my profile!
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#glutenfree #dairyfree #cakedecorating #foodallergies #celiacdisease
    I almost didn’t make this into a casserole becau I almost didn’t make this into a casserole because the sauce and pasta combined made a delicious side dish on their own! @beldolcefood #sponsored my most recent blog post and provided me with their new gluten free fusilli and penne to try out. I used the fusilli in this recipe and the sauce is a creamy, cheesy enchilada sauce made from just 3 ingredients.
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I ended up adding taco meat, fire roasted tomatoes, corn, black beans, and dairy free cheese to make a taco noodle casserole. Then we ate it all and I made it again! This is one of those recipes that will be going in our regular meal rotation.
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This is a pretty versatile recipe. It can be made vegan just by leaving out the meat and it’s just as good. And as I said earlier, the pasta with just the sauce makes a really good side dish. You can also top it with whatever you like such as cilantro, jalapeños, sour cream, scallions, or salsa.
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The recipe and details on @beldolcefood new gluten free pasta is linked in my profile:
@eatsomethingdelicious
Let me know if you try it!
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#glutenfree #dairyfree #glutenfreefacility #pasta #casserole #beldolce #foodallergies #f52grams #foodbloggerpro #celiac #glutenintolerant #eatsomethingdelicious
    I’ll just say it - I’m one of those bloggers t I’ll just say it - I’m one of those bloggers that makes cakes for their blogs “birthdays”. Or uses the blog birthdays as an excuse to make yet another cake recipe....yeah, that’s probably more accurate.
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Definitely felt like I needed a good excuse for this one because it’s my fifth variation of gooey butter cake! However, my site is seven years old so maybe I should have had seven gooey butter cakes ready to go? Guess I’d better get caught up before year eight 😉
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Anyways, I really enjoyed this carrot cake variation of gooey butter cake. The cake layer/crust swaps out the yellow cake mix with spice cake mix and I added in some shredded carrots and raisins. I kept the “gooey” top layer the same except that I topped it with a sprinkle of cinnamon and additional raisins before baking.
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If you want to try the recipe, the link is in my profile: @eatsomethingdelicious
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#gooeybuttercake #foodallergies #glutenfree #dairyfree #foodbloggerpro #baking #celiac #f52grams #f52sweets #glutenintolerant #carrotcake
#glutenfreelife #eatsomethingdelicious
    Here are a few last minute treat ideas! The carame Here are a few last minute treat ideas! The caramel stuffed crispy rice treats recipe is written below. The other recipes (gooey butter cookies, salted caramel turtles, and pumpkin snickerdoodles) can be found at the link in my bio!
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CARAMEL STUFFED CRISPY RICE TREATS
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INGREDIENTS
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• ¼ C dairy free butter, divided
• 4 C mini marshmallows (regular and vegan both work), divided
• 6 C gluten free rice cereal *see notes*
• 1 tsp vanilla extract, divided
• 10-11 oz dairy free chewy caramels
• 11.25 oz can sweetened condensed coconut milk
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DIRECTIONS
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1. Melt 2 tablespoons of the dairy free butter in a medium sauce pan over medium-low heat. Add 2 cups of marshmallows and stir until they are melted with no lumps.
2. Remove from heat and stir in ½ tsp of vanilla then gently fold in 3 cups of cereal until it is well-combined with the marshmallows.
3. Using wet hands, press this mixture evenly into the bottom of a 7x11 inch casserole dish and set aside.
4. Unwrap the caramels and add them along with the sweetened condensed coconut milk to a small saucepan over medium-low heat. Stir often to avoid burning. Once this has turned to a completely smooth sauce, pour over the cereal layer.
5. Make your top cereal layer by repeating steps 1 and 2. Distribute this evenly over the caramel layer and pat down with wet hands.
6. Once the treats have cooled down, they will firm up and hold their shape when cut. Cut into squares and serve.
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NOTES
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• Potential allergens contained in this recipe may vary due to brands of ingredients used, product reformulations, etc. Please verify that all your ingredients are safe for you to consume and always be mindful of allergen cross contamination while cooking.
• Double check that the cereal you use is gluten free. At least one brand carries 2 different versions of rice cereal and only one is GF.
• Don't make both cereal layers in one large batch then divide it up. The top layer will cool and firm up before you can layer it on which will make the caramel seep out when you press it down.
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