When it comes to kid friendly snacks it could be challenging to compete with prepackaged, highly processed, sugary snacks that get so much exposure. However I have a feeling that this tasty snack from “Plant Powered Families -Over 100 Kid-Tested, Whole-Foods Vegan Recipes “ will quickly become your kid’s favorite .
“This idea came to me one day after school. I wanted to give my girls a treat, but something nutritious-and quick! This pudding came together in a flash and their eyes sure lit up!”
– Dreena Burton, Plant Powered Families
Peanut Butter Butter Pudding with Berrylicious Swirl
Peanut Butter Pudding
- 3/4 cup pitted dates
- 1/3 cup unsalted peanut butter or other nut butter (see
- 1 tablespoon white chia seeds
- 1/8 teaspoon sea salt
- 3/4 cup plus 1 tablespoon nondairy milk
- 1 1/2 teaspoons pure vanilla extract
- 2 –4 teaspoons pure maple syrup for extra sweetening
- 1 cup fresh or frozen strawberries or raspberries see note
- 2 –3 tablespoons pure maple syrup or agave nectar
- Pinch sea salt
To make the peanut butter pudding
- In a blender, puree the dates, peanut butter, chia seeds, sea salt, milk, and vanilla extract until
- smooth (if using a high-speed blender, this will be quick; with a standard blender, you may need to scrape down the sides of the blender a few times). If you’d like additional sweetener, add the maple syrup, a teaspoon or two at a time, to taste.
To make the berrylicious swirl
- Using a blender or immersion blender, puree the berries, maple syrup, and sea salt until semi smooth. If using frozen berries, it will take a little longer.
- Dollop the berry mixture on the peanut butter pudding, or “swirl” it through.
Peanut butters often have salt added, even the natural varieties. Check the ingredients—if it does, reduce or omit salt. Nut Butter Note:
If substituting a nut butter like almond, try adding a touch of orange zest. It pairs beautifully with almond butter! Berries Note:
If using seasonal fresh berries, they may be sweeter than frozen. Puree with just 1 tablespoon of maple syrup, and add extra to taste.With frozen berries,I usually use 2 tablespoons syrup