Choc Peanut Butter Breakfast Pudding

Time: 5 minutes + chilling time
Serves: 2

Ingredients: 

1 cup MADE BY COW Jersey milk
2 tablespoons cacao powder
1⁄2 teaspoon vanilla bean paste or powder 
1/4 cup maple syrup
3 tablespoons crunchy salted peanut butter, plus extra to serve 
40 g (1⁄3 cup) white chia seeds
2 teaspoons cacao nibs
2 teaspoons roasted peanuts, roughly chopped

Method:

Place the milk, cacao powder, vanilla, sweetener of choice and peanut butter in a high-speed blender and blitz on high until smooth. Add the chia seeds and pulse a few times just to incorporate (you want to be careful not to blend too far as the chia seeds need to be left whole to do their thing), then transfer the mixture to a bowl, cover, and place in the fridge for at least 1 hour, but preferably overnight. You want it to chill and thicken to a pudding-like consistency.

To serve, divide the pudding between two glasses and top with the cacao nibs, toasted peanuts, and a little extra peanut butter.