Updated: Aug 29
Disclosure: This post may contain affiliate links
Been to Trader Joe’s recently? No? Well, you should! You want to know why? Also no? Well, I’m going to tell you anyway! Frooze Balls just launched two new flavors there!
Their peanut butter and jelly flavor inspired this nostalgic vegan Peanut Butter and Jelly Chia Seed Pudding Recipe. If you’re interested in seeing what I did with their chocolate hazelnut flavor, check it out here.
These chia seed puddings are like a healthier version of your favorite childhood sandwich in an adorable jar. They’re filled with plant based protein sources from the peanuts, chia seeds, and silken tofu. This, combined with the healthy fats and fiber (as usual, I snuck a veggie in there) will help to keep you full and focused throughout your morning. At least until lunch time, when you can pull an actual pb and j out of your lunchbox.
This breakfast is the perfect meal prep option. They’re easy to make, portable, and store well in the fridge. Before eating, I like to sprinkle over some crumbled Frooze Balls to up the peanut butter and jelly flavor. You could also add some crushed peanuts or fresh fruit for a bit more texture. Make a batch of them on Sunday so you can get a little taste of childhood all week long.
If you make this recipe or any others on my blog, tag me in a photo on Instagram @figisisters . I would love to see your recreation!
Recipe: Makes about 3 Servings
Ingredients: Chia Seed Pudding:
200 g - Frozen Cauliflower Rice
340 g - Silken Tofu
48 g - White Chia Seeds*
24 g - Peanut Butter Powder/Peanut Flour_- Sub 32 g regular peanut butter*
30 g - Maple Syrup - Sub honey or agave
120 ml - Nut Milk or Water
½ tsp - Vanilla Extract
¼ tsp - Almond Extract - Optional
¼ tsp - Ground Cinnamon - Optional
¼ tsp - Kosher Salt
32 g - Peanut Butter
24 g - Peanut Butter Powder/Peanut Flour
2-3 tbsp - Water
120 g - Strawberry Chia Seed Jam - Sub jam or jelly of choice
Crushed Peanuts Fresh fruit
To a high speed blender, add all chia seed pudding ingredients. Blend until completely smooth.
Pour blender contents into a bowl and allow to chill and thicken in the fridge for at least 2 hours to overnight.
Mix together peanut layer ingredients.
When ready to serve, in bowls or jars, add a layer of chia seed pudding, followed by a layer of peanut butter, jam, and another layer of chia seed pudding. Top with desired toppings and enjoy.
Store in the fridge for up to 4 days.
You can also use black chia seeds, but it will affect the color.
I like to use peanut flour to reduce the fat a bit, but feel free to sub regular peanut butter or any nut or seed butter of your choice
Want something else sweet and meal prep friendly? How about these healthy Single-Serve Strawberry Crisps?