Peanut Butter And Jelly Chia Pudding Parfait

• FOR THE PEANUT BUTTER LAYER:
• 6 Tablespoons Coconut Milk (unsweetened, Full Fat, Canned)
• 1 Tablespoon Chia Seeds
• 2 Tablespoons Peanut Butter (natural, Unsweetened), Or Nut/seed Butter Of Choice
• 2 drops Liquid Stevia, Or To Taste
• FOR THE JELLY LAYER:
• 2 Tablespoons Coconut Milk (unsweetened, Full Fat, Canned)
• 1 Tablespoon Chia Seeds
• 1/2 cups Strawberries, Or Berries Of Choice
• 4 drops Liquid Stevia, Or To Taste
• 1/4 teaspoons Lemon Juice

1. For the peanut butter layer:
2. In a small mixing bowl, stir coconut milk and chia seeds. Transfer into a small blender or food processor and puree with peanut butter and 1-2 drops of stevia to taste. Cover and refrigerate for around 20 minutes, or ideally overnight, to help thicken.
3. For the jelly layer:
4. In a small mixing bowl, stir coconut milk and chia seeds. Transfer into a small blender or food processor and puree with strawberries (or berries of choice), liquid stevia, and lemon juice. Cover and refrigerate for around 20 minutes, or ideally overnight, to thicken.
5. To assemble, add half of peanut butter mixture into a bowl, jar, or glass. Spread into an smooth layer.
6. Pour the entire strawberry layer. Top with the rest of the peanut butter mixture. Serve.

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Taken from tastykitchen.com/recipes/breakfastbrunch/peanut-butter-and-jelly-chia-pudding-parfait/ (may not work)