This Peanut Butter Pudding is creamy, rich, and incredibly easy to make, blending coconut milk, peanut butter, cacao, and chia seeds into a smooth, satisfying treat. A splash of coffee adds depth and enhances the chocolate flavor, while collagen boosts the texture and staying power. Everything comes together in a blender in just minutes, then sets in the fridge for a thick, silky pudding that works as a quick breakfast, snack, or dessert. It’s simple, delicious, and full of flavor without requiring any complicated steps.
Diabetic-friendly simply means this recipe is lower in sugar and made with simple ingredients that support steady energy. As always, check that the ingredients and nutrition profile align with your personal dietary needs.
Diabetic-Friendly Peanut Butter Pudding
Ingredients
- 1 ¾ cup canned coconut milk
- ½ cup coffee brewed drip or espresso
- 2 tablespoons cacao powder
- ⅓ cup chia seeds
- 2 tablespoons natural peanut butter
- 1 scoop collagen powder
- ¼ teaspoon stevia powder to taste
Instructions
- Place all of the ingredients into a blender.
- Blend for at least one minute, or until the mixture is completely smooth and creamy.
- Pour the pudding into bowls or jars and chill in the refrigerator overnight, or for at least three hours, until thickened.
Nutrition
Nutritional Disclaimer: Please note that the nutritional information in this content is provided as a guideline only and should not replace professional medical advice. Consult with a healthcare professional to ensure that any dietary changes or nutritional guidelines are appropriate for your personal health needs.