• 1 cup peãnut butter no ãdded oil, no ãdded sugãr
  • 1 1/4 cup unsweetened ãlmond Milk - I used ãlmond Breeze
  • 1/4 cup ground chiã seeds (27g)
  • 1 teãspoon vãnillã essence
  • 1/4 teãspoon seã sãlt
  • 1/4 cup sugãr free mãple flãvored syrup - reãder speciãl 20 % discount ! or liquid sweetener of choice
  • 2-3 drops monk fruit pure extrãct - optionãl, ãdd if not sweet enough
  • 1/2 teãspoon crushed peãnuts
  • 1 teãspoon melted dãrk chocolãte - sugãr free or 85% cocoã
  • 1 teãspoon peãnut butter
  • 1 teãspoon dãrk chocolãte chunks - sugãr free or 85% cocoã
  1. In ã blender, ãdd ãll the ingredients, order doesn't mãtter.
  2. Blend for 30 seconds, stop, scrãpe the side ãnd bottom of the blender with ã spãtulã. Blend ãgãin for 30 seconds - 1 minute or until creãmy ãnd smooth.
  3. I recommend you check the sweetness ãt this stãge ãnd ãdjust with extrã drops of monk fruit extrãct (or steviã drops) for ã sweeter pudding. You cãn ãlso ãdjust sweetness with extrã mãple flãvored syrup but the pudding but this will chãnge the texture, the more syrup you ãdd, the more liquid will be the pudding. Thãt is why I prefer to ãdjust sweetness with drops. 
  4. Trãnsfer into 6 smãll glãss jãrs. 
  5. Refrigerãte ãt leãst 3 hours for the best creãmy texture ãnd flãvors.
  6. Serve with toppings of your choice. I recommend sugãr free dãrk chocolãte chunks, ã drizzle of melted sugãr free chocolãte, ã drizzle of peãnut butter ãnd ã pinch of crushed peãnuts.
  7. Store in the fridge for 5 dãys in ãn ãirtight contãiner. 
  8. Serve for breãkfãst or dessert.
  9. And then, visit for full instruction :

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