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Peanut Butter Pudding with Berry Swirl

Peanut Butter Pudding with Berrylicious Swirl

This idea came to me one day after school. I wanted to give the girls a treat, but something nutritious—and quick! This pudding came together in a flash, and their eyes sure lit up!


Peanut Butter Pudding:

  • 3/4 cup pitted dates
  • 1/3 cup unsalted peanut butter or other nut butter see notes
  • 1 tablespoon white chia seeds
  • 1/8 teaspoon sea salt
  • 3/4 cup + 1 tbsp nondairy milk
  • 1 1/2 teaspoons pure vanilla extract
  • 2-4 teaspoons pure maple syrup for extra sweetening optional

Berrylicious Swirl:

  • 1 cup fresh or frozen strawberries or raspberries see note
  • 2-3 tablespoons maple syrup or agave nectar
  • Pinch sea salt


  • 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. For the 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!


Peanut 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
Berries Note: 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.