Peanut Butter And Jelly Chia Pudding Parfait Recipe

Name: Peanut Butter And Jelly Chia Pudding Parfait
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE PEANUT BUTTER LAYER:; 6 Tablespoons Coconut Milk (unsweetened, Full Fat, Canned); 1 Tablespoon Chia Seeds; 2 Tablespoons Peanut Butter (natural, Unsweetened), Or Nut/seed Butter Of Choice; 2 drops Liquid Stevia, Or To Taste; FOR THE JELLY LAYER:; 2 Tablespoons Coconut Milk (unsweetened, Full Fat, Canned); 1 Tablespoon Chia Seeds; 1/2 cups Strawberries, Or Berries Of Choice; 4 drops Liquid Stevia, Or To Taste; 1/4 teaspoons Lemon Juice

Servings: persons

FOR THE PEANUT BUTTER LAYER:
6 Tablespoons Coconut Milk (unsweetened, Full Fat, Canned)
1 Tablespoon Chia Seeds
2 Tablespoons Peanut Butter (natural, Unsweetened), Or Nut/seed Butter Of Choice
2 drops Liquid Stevia, Or To Taste
FOR THE JELLY LAYER:
2 Tablespoons Coconut Milk (unsweetened, Full Fat, Canned)
1 Tablespoon Chia Seeds
1/2 cups Strawberries, Or Berries Of Choice
4 drops Liquid Stevia, Or To Taste
1/4 teaspoons Lemon Juice

1
For the peanut butter layer:
2
In a small mixing bowl, stir coconut milk and chia seeds. Transfer into a small blender or food processor and puree with peanut butter and 1-2 drops of stevia to taste. Cover and refrigerate for around 20 minutes, or ideally overnight, to help thicken.
3
For the jelly layer:
4
In a small mixing bowl, stir coconut milk and chia seeds. Transfer into a small blender or food processor and puree with strawberries (or berries of choice), liquid stevia, and lemon juice. Cover and refrigerate for around 20 minutes, or ideally overnight, to thicken.
5
To assemble, add half of peanut butter mixture into a bowl, jar, or glass. Spread into an smooth layer.
6
Pour the entire strawberry layer. Top with the rest of the peanut butter mixture. Serve.

105

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: FOR THE PEANUT BUTTER LAYER:, 6 Tablespoons Coconut Milk (unsweetened, Full Fat, Canned), 1 Tablespoon Chia Seeds, 2 Tablespoons Peanut Butter (natural, Unsweetened), Or Nut/seed Butter Of Choice, and more.

Yes, Peanut Butter And Jelly Chia Pudding Parfait falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Peanut Butter And Jelly Chia Pudding Parfait

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions