Hey, peanut butter lovers: it’s your day! We’re celebrating with this delicious pudding from Dreena Burton’s Plant-Powered Families. It’s healthy and quick to whip up so you can enjoy that peanut butter goodness any time.
Peanut Butter Pudding with Berrylicious Swirl
This idea came to me one day after school. I wanted to give the girls a treat, but something nutritious—and quick! This pudding came together in a flash, and their eyes sure lit up!
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)
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.