2tbspPeanut ButterI use Trader Joe's Organic Salted Peanut Butter
In a large mason jar or storage container with a lid, stir together the almond milk and peanut butter. I like to use a little whisk for this, so there aren't huge chunks of peanut butter in the mixture.
Add chia seeds and stir.
Cover and place in the refrigerator for 5-8 hours, occasionally shaking it up or giving it a stir to make sure everything is evenly distributed.
Serve topped with your favorite fruit (or alone, I don't judge.) I like to top mine with an apple cut into cubes.
I like my chia pudding to be less sweet, but if you want yours to be a little bit sweeter, add in a little honey, maple syrup, or a few drops of stevia for sweetness.