Can I use almond butter instead of peanut butter in this recipe?

Yes, absolutely! It is an even trade.

Why do you include hemp seeds?

You don't have to include them, but they add a nice amount of plant-based protein.

This delicious, creamy Peanut Butter Chia Pudding is full of flavor. It is a healthy breakfast, snack, or dessert that is also vegan and gluten-free.

Scale

¼ cup natural peanut butter
2 tablespoons chia seeds
2 tablespoon hemp seeds
1/4 cup maple syrup (or 2 tablespoons Lakanto Maple Flavored Sugar-Free Monkfruit Syrup for keto and 6 pitted dates for whole food plant-based)
¾ cup filtered water or unsweetened dairy-free milk

Combine the peanut butter, chia seeds, hemp seeds, sweetener, and water in a high-speed blender.
Process on high for 30-45 seconds, or until the mixture is completely blended.
Divide the mixture between four jars and place them in the refrigerator for 10 minutes to firm up.
Serve cold or at room temperature.

This chia pudding keeps in the refrigerator for up to 4 days.
If you want to add more protein to this Peanut Butter Chia Pudding, feel free to add a scoop or two of unsweetened protein powder when you blend it.
You can also feel free to get creative with the toppings. Some cacao nibs on top of this recipe would be divine and would add a chocolate flavor.
If you don’t have a blender, you can make this recipe by whisking the ingredients in a bowl. The texture won’t be as smooth, but it will still be delicious!
You can also easily double or even triple this recipe. I would recommend, however, keeping the exact ratio of chia seeds to water, to ensure the texture and consistency stays the same.

Keywords: chia pudding with peanut butter, blender chia pudding, meal prep chia pudding