Place the chia seed into a blender and blend for about 20 seconds to form ground chia seeds.
Add all the rest of the ingredients - order doesn't matter.
Blend again for 30 seconds to 1 minute until all the ingredients come together. If it sticks to the sides of the blender, you can stop the blender every 30 seconds, scrape down the side, and repeat until smooth. You can't over-process it!
Taste and adjust texture and sweetness. Add more almond milk, 1 tablespoon at a time, for a runnier pudding. This may be useful if you replace the sugar-free liquid sweetener with crystal sweetener (erythritol or monk fruit sugar).
Transfer into ramekin or serving jar. Decorate with a dollop of fresh peanut butter, drizzle melted sugar-free dark chocolate, and chopped peanuts.
Enjoy immediately or refrigerate for at least 1 hour for a fresher pudding.
Store for up to 4 days in the fridge in an airtight container.
Sweetener: any liquid sweetener works in this recipe. I recommend sugar-free liquid sweetener (see details here), but if you are not on a low carb/keto diet, replace it with the same amount of regular maple syrup or brown rice syrup.Net carb per serve using Monk fruit sugar-free sweetener: 4.9 g