How about some chocolate and peanut butter infused chia pudding? This low FODMAP recipe takes little time to mix up and makes a nice snack or dessert that provides both a fiber and magnesium boost to your diet.
I used a clean jelly jar to mix up the pudding and popped it in the fridge to set. The recipe makes 3-4 servings depending on how you use it. I like chia pudding as part of a fruit and nut parfait.
I used unsweetened cocoa powder to infuse a nice chocolate flavor. Chocolate and peanut butter are such a winning combo, right?
Add a dollop of this flavorful and nutritious pudding on top of your morning oats, mixed into your lactose free yogurt or as a flavor and fiber booster to your smoothie.
Here is the simple recipe:
- 3-4 servings.
- 1/4 cup chia seeds (I used black chia seeds)
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon all natural creamy peanut butter
- 1 tablespoon pure maple syrup
- 1 cup canned light coconut milk (I like Trader Joe's without added gums)
- In small 16 ounce mason jar or other suitable clean jar with top, add all the ingredients.
- Place top on jar, and shake vigorously.
- Remove top, and stir, especially around the bottom of the jar to ensure all chia seeds are blended into mixture.
- Place top on jar, shake again, and pop container in the refrigerator for at least 4 hours.
- Serving ideas: Enjoy 1/3 cup of the pudding on its own, place a tablespoon or two in your smoothie, or on top of your morning oats, or layer in a fruit parfait.
Have a great week my FODMAPer friends!