Justins smores protein pudding

S’mores Protein Pudding

Share on facebook
Share on twitter
Share on pinterest
Share on email
Justin's signature in maroon red
Icon of cutlery (from left to right: fork, knife, spoon) inside circle outline in maroon red

SERVING SIZE:

4

Icon of cutting board with knife on top in maroon red

PREP TIME:

Icon of sizzling frying pan in maroon red

COOK TIME:

Icon of clock in maroon red lines

TOTAL TIME:

INGREDIENTS

Pudding:

  • 1 (14-ounce) can full-fat coconut milk
  • 2/3 cup chocolate protein powder
  • 1/2 cup cocoa powder
  • 1/2 cup maple syrup
  • 1/4 cup chia seeds
  • 1/4 cup JUSTIN’S® Classic Almond Butter
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt

 

Toppings:

  • 2 JUSTIN’S® Dark Chocolate Peanut Butter Cups
  • Toasted mini marshmallows
  • Crumbled graham crackers

DIRECTIONS

  1. Combine all pudding ingredients in a high speed blender, and blend until smooth and creamy. Pour into 4 glasses or small jars and refrigerate for one hour.
  2. When ready to eat, top each glass with peanut butter cups, mini marshmallows, and graham cracker. Enjoy!
  3. Refrigerate leftovers for up to 3 days.

This Recipe Serves 4

INGREDIENTS

Pudding:

  • 1 (14-ounce) can full-fat coconut milk
  • 2/3 cup chocolate protein powder
  • 1/2 cup cocoa powder
  • 1/2 cup maple syrup
  • 1/4 cup chia seeds
  • 1/4 cup JUSTIN’S® Classic Almond Butter
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt

 

Toppings:

  • 2 JUSTIN’S® Dark Chocolate Peanut Butter Cups
  • Toasted mini marshmallows
  • Crumbled graham crackers
DIRECTIONS
  1. Combine all pudding ingredients in a high speed blender, and blend until smooth and creamy. Pour into 4 glasses or small jars and refrigerate for one hour.
  2. When ready to eat, top each glass with peanut butter cups, mini marshmallows, and graham cracker. Enjoy!
  3. Refrigerate leftovers for up to 3 days.

This Recipe Serves 4

Great Summer Recipes
Peanut Miso Veggie Stiry Fry with chopsticks on a marbled plate and dipping sauce on a marbled countertop

This flavorful dish was inspired by my love for Asian cuisine. It’s entirely vegetarian and feels like a treat everytime I make it. The combination of zesty, sweet, and savory miso sauce over a bed of veggies and noodles, is the perfect dinner recipe for any night.

Chocolate Dipped Cookie Dough Stuffed Grahams stacked on a white background with chocolate syrup drizzle and coconut shavings
Cookies are great, but cookie dough is better. This “cookie dough” takes an egg-less approach to cookie dough and stuffs it between two crunchy graham crackers and dunks it in melted chocolate. Chocolate-Dipped “Cookie Dough” Stuffed Grahams are made with JUSTIN’S® Maple Almond Butter and are a great treat for the entire family.  
Cinnamon Almond Butter Snickerdoodles on a cooling rack with Justin's peanut butter jar and white cloth on a wood background

Who doesn’t love a soft snickerdoodle? If that’s why you’re here, you just hit the jackpot. This recipe is loaded with JUSTIN’S® Cinnamon Almond Butter for a nutty sweet taste to surprise your tastebuds. I like these so much I usually make an extra batch for myself so I don’t have to share with my kids.