Blended Better Than Reese's Protein Chia Pudding
macros (per serving, 5 servings)u003cbru003eu003cstrongu003ecalories:u003c/strongu003e 260u003cbru003eu003cstrongu003eprotein:u003c/strongu003e 16gu003cbru003eu003cstrongu003ecarbs:u003c/strongu003e 16gu003cbru003eu003cstrongu003efat:u003c/strongu003e 15gu003cbru003eu003cstrongu003efiber:u003c/strongu003e 4g
Servings 5 servings
Calories 260kcal
Ingredients
- 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)
Instructions
- 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.