Chocolate Peanut Butter Chia Pudding Recipe

Introduction

This Chocolate Peanut Butter Chia Pudding is a creamy, nutritious treat that’s perfect for breakfast or a healthy dessert. Combining rich cocoa with nutty peanut butter and the unique texture of chia seeds, it’s both satisfying and easy to make. Plus, it’s naturally sweetened and dairy-free if you choose your milk wisely!

Ingredients

• 1/4 cup chia seeds
• 1 cup milk (almond milk or any milk of your choice)
• 2 tablespoons cocoa powder
• 2 tablespoons maple syrup or honey (adjust to taste)
• 2 tablespoons natural peanut butter (smooth, with peanuts and maybe salt only)
• 1/2 teaspoon vanilla extract
• Tiny pinch of salt

Instructions

1. Step 1: In a medium bowl or container with a lid (mason jars work well for individual portions), combine the chia seeds, cocoa powder, and a tiny pinch of salt.
2. Step 2: Pour in the milk, maple syrup (or honey), and vanilla extract. Stir to combine.
3. Step 3: Warm the peanut butter gently in the microwave for about 10 seconds to make it easier to mix.
4. Step 4: Add the warmed peanut butter to the mixture and whisk thoroughly until smooth, ensuring there are no lumps.
5. Step 5: Let the mixture sit for about 5 minutes, then whisk again to break up any clumps formed as the chia seeds start to gel.
6. Step 6: Cover the container and refrigerate for at least 4 hours, preferably overnight, to allow the pudding to thicken and flavors to meld.

Tips & Variations

• For extra protein, add a scoop of your favorite protein powder when mixing the dry ingredients.
• Try adding a pinch of cinnamon or a drop of peppermint extract for a flavor twist.
• If you prefer chunkier texture, stir in chopped peanuts or cacao nibs just before serving.
• Use creamy or crunchy peanut butter based on your texture preference, but warming it first helps mixing.

Storage

Store the chia pudding in a sealed container in the refrigerator for up to 4 days. Give it a good stir before serving if it separates slightly. It can be enjoyed cold directly from the fridge; no reheating needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other nut butters instead of peanut butter?

Yes, almond butter, cashew butter, or sunflower seed butter all work well and make great dairy-free alternatives while keeping the creamy texture.

What if I don’t have cocoa powder?

You can skip the cocoa powder for a plain peanut butter chia pudding or substitute with carob powder for a caffeine-free option.

Chocolate Peanut Butter Chia Pudding Recipe

Print Recipe

★★★★★

4.7 from 140 reviews

This Chocolate Peanut Butter Chia Pudding is a creamy, nutrient-packed dessert or breakfast option featuring the rich flavors of cocoa and peanut butter combined with healthy chia seeds. It is easy to make, naturally sweetened with maple syrup or honey, and perfect for a quick, satisfying treat that sets overnight in the fridge.

• Author: Luna
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 10 minutes (including chilling time)
• Yield: 2 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

The Base:

• 1/4 cup chia seeds
• 1 cup milk (almond milk recommended, but any milk works)
• 2 tablespoons cocoa powder (preferably high-quality)
• 2 tablespoons maple syrup or honey (adjust to taste)
• 2 tablespoons natural peanut butter (smooth and drippy, just peanuts and maybe salt)
• 1/2 teaspoon vanilla extract
• Tiny pinch of salt

Instructions

1. Prepare the Container: Grab a medium-sized bowl or a container with a lid, such as mason jars for individual portions, to accommodate the expansion of the chia seeds as they absorb liquid.
2. Add Dry Ingredients: Place the chia seeds, cocoa powder, and a tiny pinch of salt into the container. If desired, also add protein powder or cinnamon at this stage.
3. Pour Liquids: Add the milk, maple syrup (or honey), and vanilla extract into the container with the dry ingredients.
4. Warm Peanut Butter: Slightly warm the peanut butter in the microwave for about 10 seconds to make it easier to mix and avoid lumps.
5. Mix Thoroughly: Whisk all the ingredients together vigorously using a small whisk or fork until fully combined and smooth. This initial mixing is essential for an even texture.
6. Rest and Re-Whisk: Let the mixture sit for about 5 minutes to allow the chia seeds to start absorbing the liquid and forming gel-like clumps, then whisk again thoroughly to break up any lumps and ensure uniform consistency.
7. Chill and Set: Cover the container and refrigerate for at least 4 hours, preferably overnight for best texture and flavor.

Notes

• For a smoother consistency, use a blender before chilling.
• Adjust sweetness to your preference by varying maple syrup or honey amount.
• Peanut butter warming ensures easier mixing and avoids lumps.
• This pudding can be stored in the refrigerator for up to 3 days.
• Try adding toppings like sliced bananas, berries, or chopped nuts before serving.

Keywords: Chocolate Peanut Butter Chia Pudding, chia pudding, healthy dessert, no bake dessert, peanut butter dessert, vegan chocolate pudding, easy breakfast