Serves 8 small glass jars
1 cup of peanut butter unsalted,
1/4 cup of unsweetened almond milk (or other non-dairy milk)
1 teaspoon of vanilla essence,
1/4 cup of chia seeds (if you don't like the taste of chia, make chia powder by just blending the chai
in your blender)
1/4 cup of unsweetened maple syrup,
1/4 teaspoon of salt
1/2 teaspoon of crushed peanuts,
1 teaspoon of peanut butter,
1 teaspoon of cacao nibs, and
1a teaspoon of melted dark chocolate to your shopping list.
Put all the main dish ingredients in a blender and blend them together for around 30 seconds.
Stop the blender, scrape the sides and bottom, and blend the mixture together until runny.
Before you stop blending, test out the sweetness. If it's not sweet enough for your liking, you can add a little bit more maple syrup to it. Just be aware it will change the consistency by making it runnier the more maple syrup you add.
Refrigerate for three hours or so before you arrange the toppings as it gives the chia time to absorb all the flavours and become smooth.
Enjoy yourself by adding all/some/none of the toppings over the top of each pudding pot and make your creation look artistic - eg. dark chocolate chunks, a drizzle of melted dark chocolate, and/or a pinch of crushed peanuts.
This will stay up to 3 days in the fridge so you can even enjoy it for breakfast.