PF Kitchen: Chocolate Peanut Butter Chia Breakfast Parfait
Ingredients
2 tbsp chia seeds
1 tbsp raw cacao powder
½ cup + 2-3 tbsp of Silk Soy Milk
Sweetener to taste (optional)
1 tbsp peanut butter
1 small banana – sliced
Cacoa nibs for garnish (optional)
Directions
Combine the chia seeds and cacao powder in a small re-sealable container. Pour in ½ cup of soymilk and stir. If you’re using unsweetened soy milk, stir in sweetener of choice, to taste.
Let the mixture sit at room temperature for about 10 minutes, then stir it again, put on the lid, and refrigerate for at least 2 hours. The longer that you refrigerate the pudding, the thicker it will be.
When you’re ready to assemble your parfait, whisk together the peanut butter with 2 tablespoons of soymilk in a small bowl. If the mixture is too thick, whisk in and additional tablespoon of soymilk.
Layer the chia pudding with the peanut butter sauce and banana slices in a serving dish or jar. Top with cacoa nibs, if using, serve immediately.
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