Low-Sugar PB&J Chia Seed Protein Pudding

WHAT YOU NEED

(per single serving)

• 2 tbsp chia seeds

• 1 tbsp ground flax seed (or sub additional tbsp chia seeds)

• 1/2-3/4 cup almond milk (depending on how thick you prefer it)

• 1/4 cup fresh or frozen mixed berries (I’ve been loving a frozen mix of blueberries, raspberries, blackberries & cherries I got at Trader Joe’s)

• 1 tbsp organic salted peanut butter (I prefer crunchy)

• 2 scoops vanilla collagen protein

• Liquid stevia

• Pinch of pink salt

• 1/8 tsp vanilla extract

HOW TO MAKE IT

• Soak chia seeds & flax with almond milk for at least 30 minutes (ideally overnight) until it forms a thick gel consistency (feel free to add more almond milk or water to thin out as desired). I like using mason jars so I can shake it up

• If serving warm (my favorite way), combine the chia/flax mixture with all other ingredients in a saucepan over low heat, stirring until fully combined and collagen powder is dissolved.

  • Note: serving warm also allows frozen berries to heat up and melt into the chia pudding, giving it a stronger berry taste, and makes the collagen easier to dissolve

• If serving cold, add the berries to the chia /flax mixture overnight to get a more flavorful berry taste. Also, depending on your protein powder, served cold be prepared to stir a little more to get it fully dissolved!