Peanut Butter Butter Pudding with Berrylicious Swirl
Kids approved, quick, nutritious after-school treat.
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.
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!
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