PB and Jelly ChiChi

A grown-up PB&J in a bowl. Creamy chickpea cereal cooked with peanut butter and brown sugar, topped with mashed fresh raspberries, a peanut butter drizzle, and crushed graham crackers for crunch. Tastes like a sandwich, eats like a hug.

Ingredients

• 1/3 cup chichi
• 1 cup almond milk
• 1 tsp peanut butter
• 1½ tsp brown sugar
• Pinch of sea salt
• 1/4 cup fresh raspberries, mashed
• 1 tsp peanut butter (for drizzle)
• 2 tbsp crushed graham crackers or Biscoff cookies

Instructions

1. Cook the chichi: Add the chichi and almond milk to a small saucepan over medium heat. Stir and bring to a gentle simmer.
2. Sweeten and flavor: Stir in the peanut butter, brown sugar, and a pinch of sea salt. Reduce heat to low and cook, stirring occasionally, until tender and the mixture thickens to a creamy, porridge-like texture.
3. Prepare the raspberries: Mash the raspberries in a small bowl with a fork until they form a chunky sauce.
4. Assemble: Pour the cooked chichi into a bowl. Spoon the mashed raspberries on top and drizzle with the peanut butter.
5. Add crunch: Sprinkle crushed graham crackers or Biscoff cookies over the top. Serve warm.

Toppings

• Crushed graham crackers or Biscoff cookies