Peanut Butter and Jelly Chia Bowls | Kitchen Witch

Excerpted and edited from Lee Tilghman’s Recipes

I’m a little obsessed with peanut butter. I eat it every single day, and if I forget I usually double up the next day to make up for it. Basically, I’m always trying to find ways to incorporate peanut butter into my diet. Whether it be on toast, rice cakes, smoothie bowls, or in bliss ball form, I’ve tried it.

Lately, I’ve been really into chia pudding, too. It’s lighter than a smoothie, and it makes me feel amazing. However, I rarely eat it by itself. I’m still getting accustomed to its strange texture, so I usually add a lot of toppings to make it interesting and to keep it from getting too bland. Adding a scoop or so of peanut butter gives me more energy and makes the chia pudding much more interesting.

For this recipe (see below) I made the chia pudding using homemade brazil nut milk. You can use any dairy-free milk as an alternative here, but if you do want to use brazil nut milk all you do is blend 1/4 cup brazil nuts with 1 1/2 cup filtered water and some pink himalayan salt for about two minutes. Then strain the liquid using a cheese cloth, and you’ve made brazil nut milk! Here is the full, peanut butter-laced chia recipe below.

Peanut Butter and Jelly Chia Bowl Ingredients:
1/4 cup chia seeds
3/4 cup brazil nut milk (or nut milk of your choice) You can also use coconut milk
Himalayan Pink Salt
Toppings: ground flax, strawberries, hemp seed, peanuts, peanut butter, jam, peanut butter protein bar (optional)

Instructions:
Mix the chia seeds with your nut milk of choice in a big mixing bowl. Whisk with a fork until all the clumps are out! This is a very important step.
Set in the fridge for 20 minutes or overnight. If it’s too thick add more water or milk. If it’s too thin you can add more chia seeds.
Pour into a bowl and top with freshly cut strawberries, berry jam, ground golden flax seeds, hemp seeds, a big ‘ol scoop of peanut butter, some pb choco protein bars and peanuts. Enjoy!!