Creamy Chocolate Peanut Butter Chia Pudding is the perfect make-ahed breakfast, healthier dessert or afternoon snack! This recipe is loaded with good-for-you ingredients but tastes like a decadent treat!
This post was sponsored by my friends at Sprouts Farmer’s Market As always all opinions are my own!
HAPPY NATIONAL PEANUT BUTTER DAY! Sorry for yelling, but I just can’t help getting super excited about my favorite food holiday of the year! Because if you know me, then you know that my love for peanut butter runs deep. {Like so deep}.
So to celebrate, today we’re making this Creamy Chocolate Peanut Butter Chia Pudding! Because the only thing better than peanut butter on it’s own, is peanut butter and chocolate combined! This recipe is super easy, and takes only 5 minutes {or less} to prepare! It’s vegan, grain-free, dairy-free and has no refined sugar but tastes like a decadent treat! Enjoy it as a fun breakfast, a sweet mid-day snack or a healthy after dinner dessert!
I have been making this Creamy Chocolate Peanut Butter Chia Pudding recipe for about a decade now. It’s such a great way to satisfy a sweet tooth without throwing off your healthy lifestyle goals! 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…all of which are nutrients I tend to have trouble getting enough of in my diet!
This recipe calls for powered peanut butter, an ingredient I have been using since before it became trendy! 😉 It’s a staple for me, and you will never find me without some in my pantry and an extra stored in the basement! I use it in my smoothie every morning because I love that it imparts a yummy peanut butter flavor while still being low in calories and fat! I used Sprout’s Organic Powdered Peanut Butter in this recipe and it is amazing! I love the fact that it’s organic and totally affordable!
How to make ChocolatePeanut Butter Chia Pudding
Here are a few notes on how to make this recipe perfectly every time!
- Smooth & Creamy. I love chia pudding but I do not love chia seeds stuck in my teeth {can anyone else relate?}! 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 an irresistibly creamy pudding without the funky texture from whole chia seeds!
- Chill. This Creamy Chocolate Peanut Butter Chia Pudding 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!
- Toppings. Go nuts and top this recipe with whatever you like! We enjoyed it topped with some non-dairy whipped cream and a chocolate drizzle! I also love stirring in some extra peanut butter {because, why not?!}, or some nuts for a little crunch! The possibilities are endless!
Creamy Chocolate Peanut Butter Chia Pudding: 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, refrigerated milk should work well in this recipe. The creamier it is, the thicker your final result will be. I typically use unsweetened, vanilla almond milk, but also really love Silk almond and coconut milk blend!
- Maple Syrup. Honey is another great choice to use as the sweetener in this recipe!
- Powdered peanut butter. This is a pantry staple for me! I use it in my favorite breakfast bars, my favorite smoothie and many other baked goods to impart a delicious peanut butter flavor! However, regular all-natural peanut butter also tastes amazingly delicious! Just remember the calorie count will be higher!
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Chocolate Peanut Butter Chia Pudding
Creamy Chocolate Peanut Butter Chia Pudding is the perfect make-ahed breakfast, healthier dessert or afternoon snack! This recipe is loaded with good-for-you ingredients but tastes like a decadent treat! #vegan #glutenfree #dairyfree
Ingredients
- 1 cup unsweetened vanilla almond milk
- 2-4 TBS maple syrup*
- 2 TBS cocoa powder
- 2 TBS Sprouts Organic Powdered Peanut Butter
- ½ tsp vanilla
- pinch sea salt
- ¼ cup chia seeds
- Optional toppings: non-dairy whipped cream melted chocolate or a drizzle of peanut butter!
Instructions
- Put all of the ingredients in the order listed into the container of your Vitamix (or other 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!
Recipe Notes
*I love this recipe with only 2 TBS of maple syrup. It is plenty sweet for someone who enjoys dark chocolate. My kids prefer when I use 3-4 TBS.
If you try this Creamy Chocolate Peanut Butter Chia Pudding please report back and let me know how it went!
The moral of the story today is…”I don’t want to look back on my life and think…I could’ve eaten more peanut butter.” {<~Can I get an “Amen”}?!
Question: What is your absolute favorite way to enjoy peanut butter or powdered peanut butter?!
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This post is sponsored by my friends at Sprouts Farmer’s Market! Thank you for allowing me to continue creating delicious recipes for you by supporting partnerships with amazing brands that I LOVE. As always, opinions are completely my own!
Kristin
yum! this looks like the perfect excuse to eat dessert for breakfast! 🙂
Thea
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!
Michelle
Could I make my own peanut butter powder by blending peanuts in my vitamix? Thanks for all your delicious and healthy recipes! 💕
Laura
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!