Peanut Butter Butter Pudding with Berrylicious Swirl

Kids approved, quick, nutritious after-school treat.
Servings 3
Author Dreena Burton


Peanut Butter Pudding

  • 3/4 cup pitted dates
  • 1/3 cup unsalted peanut butter or other nut butter (see
  • notes)
  • 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
  • optional

Berrylicious Swirl

  • 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.

To assemble

  • Dollop the berry mixture on the peanut butter pudding, or “swirl” it through.


Peanut Butter Note:
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