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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.
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.
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.
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!
- Using a blender, whisk, or blender bottle, combine the coconut milk, maple syrup, and sunbutter.
- Mix in the chia seeds (stir them in if using a blender).
- Transfer the mixture to an airtight container and refrigerate at least 4 hours or overnight.
- 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.
- To serve, spoon 1/4 of the chia pudding into a parfait cup or other serving dish. Top with 1/4 of the raspberry mixture, another 1/4 of the pudding, and top with more raspberries. Repeat for the second serving and enjoy.
*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.