When it comes to kid friendly snacks it could be challenging to compete with prepackaged, highly processed, sugary snacks that get so much exposure. However I have a feeling that this tasty snack from “Plant Powered Families -Over 100 Kid-Tested, Whole-Foods Vegan Recipes “ will quickly become your kid’s favorite .
“This idea came to me one day after school. I wanted to give my girls a treat, but something nutritious-and quick! This pudding came together in a flash and their eyes sure lit up!”
– Dreena Burton, Plant Powered Families
Peanut Butter Butter Pudding with Berrylicious Swirl
Peanut Butter Pudding
- 3/4 cup pitted dates
- 1/3 cup unsalted peanut butter or other nut butter (see
- 1 tablespoon white chia seeds
- 1/8 teaspoon sea salt
- 3/4 cup plus 1 tablespoon nondairy milk
- 1 1/2 teaspoons pure vanilla extract
- 2 –4 teaspoons pure maple syrup for extra sweetening
- 1 cup fresh or frozen strawberries or raspberries see note
- 2 –3 tablespoons pure maple syrup or agave nectar
- Pinch sea salt
To make the peanut butter pudding
- In a blender, puree the dates, peanut butter, chia seeds, sea salt, milk, and vanilla extract until
- smooth (if using a high-speed blender, this will be quick; with a standard blender, you may need to scrape down the sides of the blender a few times). If you’d like additional sweetener, add the maple syrup, a teaspoon or two at a time, to taste.
To make the berrylicious swirl
- Using a blender or immersion blender, puree the berries, maple syrup, and sea salt until semi smooth. If using frozen berries, it will take a little longer.
- Dollop the berry mixture on the peanut butter pudding, or “swirl” it through.
Recipe NotesPeanut Butter Note:
Peanut butters often have salt added, even the natural varieties. Check the ingredients—if it does, reduce or omit salt.
Nut Butter Note:
If substituting a nut butter like almond, try adding a touch of orange zest. It pairs beautifully with almond butter!
If using seasonal fresh berries, they may be sweeter than frozen. Puree with just 1 tablespoon of maple syrup, and add extra to taste.With frozen berries,I usually use 2 tablespoons syrup