1/3cupunsalted peanut butter or other nut butter (see
1tablespoonwhite chia seeds
3/4cupplus 1 tablespoon nondairy milk
1 1/2teaspoonspure vanilla extract
2–4 teaspoons pure maple syrup for extra sweetening
1cupfresh or frozen strawberries or raspberriessee note
2–3 tablespoons pure maple syrup or agave nectar
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 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