Chocolate Nut Butter Pudding Recipe, from our academy’s recipe selection.
120g Greek yoghurt (use dairy free if preferred)
20g peanut or almond butter
1 tsp vanilla extract
2 tbsps chia seeds
For the top layer:
340ml unsweetened almond milk
25g cocoa powder
25g ground flax seeds
30g chocolate or vanilla flavour whey or rice protein powder
1 tbsp maple syrup
Place the yoghurt, vanilla extract and peanut butter in a bowl. Stir well.
Spoon into 2 serving bowls or dessert glasses.
Place the top layer ingredients in a blender and blend well until smooth.
Stir in the chia seeds and leave to stand for 10 minutes.
Stir again then pour over the bottom layer. Serve.
Cover any leftovers and refrigerate for up to 2 days.