Chocolate Peanut Butter Chia Pudding
Posted Jan 24, 2018, Updated Jun 14, 2024
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Chocolate peanut butter chia pudding is a nutritious dessert, breakfast or snack. It’s made with 7 healthy ingredients in 5 minutes and it tastes like a peanut butter cup!
This chocolate peanut butter chia pudding is rich and creamy. It tastes like a decadent dessert but it’s good for you!
This recipe is vegan, grain-free, dairy-free and has no refined sugar! It’s a healthy way to satisfy your sweet tooth.
This chocolate peanut butter chia pudding recipe makes a generous two servings, each with under 250 calories with 13 g of fiber, 12 grams of protein, and 22% of the recommended daily iron intake.
Chocolate Peanut Butter Chia Pudding: Ingredients & Substitutions
This recipe is fairly versatile, but as always, I recommend making it exactly as written for the best results! However also, as always, I will give you a few possible substitutions {for those of you who love tinkering with recipes! I get you}!
- Almond Milk. Any non dairy, or regular dairy milk can be used in this recipe.
- Maple Syrup. Honey or agave are good substitutes for maple syrup.
- Powdered peanut butter. Regular all-natural peanut butter can be used in this recipe – just note the calorie count will be higher.
How to Make Chocolate Peanut Butter Chia Pudding
This recipe is easy, simply combine the ingredients and let them chill. There are two ways to make this recipe:
In the Blender
I love chia pudding but I do not love chia seeds stuck in my teeth. That’s why this recipe calls for blending all of the ingredients together in a Vitamix (or other high-powered blender) until they are completely smooth. This ensures a creamy pudding without the texture from whole chia seeds.
In a Bowl
If you prefer the texture of chia seeds, you can whisk the ingredients together in a bowl instead.
Chill
This recipe thickens as it chills. I recommend chilling overnight for the best results. But if you just can’t wait, 2-3 hours should be sufficient.
Store/Freeze
Store this chocolate peanut butter chia seed pudding in a glass jar or airtight container with a lid. It will last for up to 1 week in the refrigerator and up to 2 months in the freezer.
Serve
Choose your favorite toppings, here are some suggestions:
- Homemade whipped cream
- Chocolate sauce or caramel sauce
- Fresh or frozen & thawed berries
- Fresh fruits (bananas, apples, citrus fruits, etc.)
- Nut Butters (like this vanilla almond butter or this homemade peanut butter)Uunsweetened coconut
- Honey or Maple Syrup
- Chocolate chips or cocoa nibs
- Nuts (almonds, cashews, peanuts, etc.)
- Dried Fruits (cranberries, apricots, rasins, etc.)
Chocolate Peanut Butter Chia Pudding FAQs
This chocolate peanut butter chia seed pudding is healthy. It is vegan, grain-free, dairy-free and has no refined sugar! This recipe makes a generous two servings, each coming in at under 250 calories with 13 g of fiber, 12 grams of protein, and 22% of the recommended daily iron intake.
Yes, double this recipe to make a large batch!
Any nut or seed powder or regular nut or seed butter can be used in place of peanut butter.
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Chocolate Peanut Butter Chia Pudding
Ingredients
- 1 cup unsweetened vanilla almond milk
- 2-4 Tablespoons maple syrup* (or honey)
- 2 Tablespoons cocoa powder
- 2 Tablespoons powdered peanut butter (or creamy peanut butter)
- ½ teaspoon vanilla
- pinch sea salt
- ¼ cup chia seeds
Instructions
- Put all of the ingredients in the order listed into the container of a Vitamix, (or another high-powered blender).
- Blend starting on low speed and gradually increasing to high, until the mixture is smooth. You may need to scrape down the sides of the blender and continue mixing!
- Taste and, if desired, add more maple syrup. Blend again until just combined.
- Pour into glass jars with lids and put in the refrigerator for at least 3 hours or overnight!
- Once chilled, grab a spoon and enjoy!
Video
Notes
- Almond Milk. Any non dairy, or regular dairy milk can be used in this recipe.
- Maple Syrup. Honey or agave are good substitutes for maple syrup.
- Powdered peanut butter. Regular all-natural peanut butter can be used in this recipe – just note the calorie count will be higher.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made this yesterday and we loved it! I subbed 2 tsp Pyrue (organic stevia) in place of the maple syrup. This is now our favorite chia pudding!
Where can I get the jars used in your photos? They look great!
Could I make my own peanut butter powder by blending peanuts in my vitamix? Thanks for all your delicious and healthy recipes! 💕
Hey Michelle! If you blend peanuts in your Vitamix it’s very likely it would turn to peanut butter before it would turn to peanut butter powder. When peanut butter powder is made 85% of the fat is removed, which keeps it from turning into peanut butter! However, you can use regular peanut butter in this recipe with great results, I actually do it all the time!
I can’t wait to try your recipe! I’ve been making one similar that calls for 4T powdered peanut butter and 2 packs of Stevia. I have also used Coconut Nectar as it has a lower glycemic index. Thank you for all your great recipes!
yum! this looks like the perfect excuse to eat dessert for breakfast! 🙂