Creamy Chocolate Peanut Butter Chia Pudding
Posted Jan 24, 2018, Updated Oct 20, 2021
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Chocolate peanut butter chia pudding is a healthy 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 recipe is easy to make with 7 ingredients in 5 minutes. It’s a delicious healthy dessert, breakfast or snack that tastes like a peanut butter cup!
This chocolate peanut butter chia pudding is creamy because it’s blended, which prevents any chia seeds from getting stuck in your teeth! You can just mix them in if you prefer to keep their texture.
This recipe is vegan, grain-free, dairy-free and has no refined sugar but tastes like a decadent treat! It’s a healthy way to satisfy your sweet tooth. 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.
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
- Fresh or frozen & thawed berries
- Fresh fruits (bananas, apples, citrus fruits, etc.)
- Nut Butters (like this vanilla almond butter or this homemade peanut butter)
- unsweetened coconut
- Honey or Maple Syrup
- Chocolate chips or cocoa nibs
- Nuts (almonds, cashews, peanuts, etc.)
- Dried Fruits (cranberries, apricots, rasins, etc.)
Recipe 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 TBS maple syrup*
- 2 TBS cocoa powder
- 2 TBS 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!
Video
Notes
Ingredient substitutions
- 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.
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.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More healthy recipes
- These healthy breakfast bars are my all-time favorite recipe.
- This chocolate chia pudding is one of our favorite quick and healthy treats.
- These chia peanut butter overnight oats are full of protein and fiber.
- Start your day with a Chocolate Peanut Butter Green Smoothie is so good, it’s like drinking a peanut butter cup (but it’s full of healthy ingredients)
- Who doesn’t love Blender Peanut Butter Banana Waffles that are healthy?!
- This healthy Chia Pudding is another delicious overnight breakfast recipe, perfect for meal prep!
- Can’t go wrong with healthy Peanut Butter Granola is a reader favorite!
- Chocolate peanut butter baked oatmeal tastes like dessert but it’s healthy enough for breakfast!
- Chocolate Peanut Butter Oat Bran is quick, easy, delicious and healthy!
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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! 🙂