Blended Better Than Reese's Protein Chia Pudding

Prep Time 15

Total Time 15

Servings 5 servings

Calories 260kcal

for the chia pudding base 1 cup greek yogurt (0% or 2%) 1/8 cup coconut cream (the thick part from a can) 1/3 cup vanilla protein powder 3 tbsp chia seeds 1/3 cup dairy-free milk (almond, oat, or coconut) 1 tbsp natural peanut butter 1 tbsp pure maple syrup
for the peanut butter cups 3/4 cup dark chocolate (sweetened with coconut sugar or dates) 1 tsp coconut oil 1/4 cup natural peanut butter 1/2 tsp vanilla extract 1 tsp maple syrup 1–2 tsp oat flour (to thicken)

add all base ingredients to a high-speed blender and blend until completely smooth and creamy.
pour the mixture into a jar or container and refrigerate for at least 2 hours, or until thickened into pudding consistency.
for the peanut butter cups, melt the dark chocolate and coconut oil together until smooth.
spoon about 1 and 1/2 teaspoon of melted chocolate into each cavity of a mini silicone muffin tin and swirl to coat the bottom. freeze for 10 minutes.
in a small bowl, mix peanut butter, vanilla extract, maple syrup, and oat flour until a soft dough forms.
add a small amount of the peanut butter mixture to each cup, then top with more melted chocolate to cover completely.
freeze for about 30 minutes, or until firm. remove from molds and chop into small pieces.
once the chia pudding has thickened, fold in the chopped peanut butter cup pieces. divide into jars or bowls. optionally, drizzle with extra peanut butter or sprinkle with chopped chocolate.