Peanut Butter Chia Pudding

Whisk together almond milk, chia seeds, maple syrup, peanut butter and vanilla. This takes a little effort because the peanut butter tends to stick together, but keep whisking until it’s dispersed. Let mixture sit for five minutes and whisk again to remove any chia clumps. Place in fridge to set for at least 30 minutes, but up to 12 hours. 2. When ready to enjoy, top with toppings of choice: I like a drizzle of peanut butter, cacao nibs and berries, but banana slices would be delicious as well.