Chocolate Peanut Butter Chia Seed Pudding

Delicious, nutritious, and naturally gluten-free, this easy-to-make chocolate peanut butter chia seed pudding is healthy and sustaining enough to have for breakfast, but tastes like a dessert!

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Chia seeds are all the rage nowadays, and with good reason. These dried seeds are highly nutritious (a great source of fiber, protein, calcium, and iron) extremely versatile (add them to smoothies, salads, puddings, energy bars), and also, they’re pretty darn tasty. Additionally, chia seeds can absorb 12 times their weight in liquid and take on a distinctive gel-like texture when soaked, which makes them great fun to bake with.

Chia seed pudding, which is made with soaked chia seeds, has become one of my all-time favorite breakfasts. Not only is it very good for you, but it’s super simple to make, and there are endless variations. I usually make chia seed pudding the night before, and by the morning it’s all lovely, thick, and creamy. After I mastered basic vanilla pudding, I started to get creative and incorporate some of my favorite ingredients.

Two of my favorite things on planet earth are chocolate and peanut butter, so one day I went crazy and added both to my breakfast pudding. I am so, so glad that I did. The addition of these two ingredients turns a relatively simple pudding into a decadent, delicious treat. The peanut butter also adds some fat and protein, which bumps up the satiety factor. While it tastes indulgent, it’s actually a low-sugar, well-balanced meal that’s a great way to start your day.

What You Will Need

This pudding is extremely easy to make and only requires a handful of ingredients. Here’s the full list:

• almond milk (or milk of choice)
• chia seeds
• smooth peanut butter
• cocoa powder (I used Dutch-processed)
• vanilla extract
• cinnamon
• maple syrup

How to Make Chocolate Peanut Butter Chia Seed Pudding

This simple and delicious pudding comes together in a pinch. Here’s how to make it!

First, add all the ingredients (except the chia seeds) to a blender and blend until smooth.

Put the chia seeds into a mason jar or Tupperware container. Pour the blended liquid over them, and then whisk or stir everything together with a fork. Chia seeds can clump together very quickly, so make sure that you start stirring the mixture right away!

Allow the pudding to sit for 15 minutes to thicken. Be patient and resist the urge to stir! The chia seeds need this time to absorb the liquid. After 15 minutes, whisk or stir again the pudding again. The chia seeds should be large and gelatinous by now.

Cover and refrigerate the pudding for at least 6 hours. Serve chilled.

Chocolate peanut butter chia seed pudding can be eaten as a well-balanced breakfast, a tasty snack, or even as a healthy dessert. It tastes delicious when topped with banana slices, berries, chocolate chips, peanuts, or extra peanut butter.

Tips for Success!

• After pouring the liquid over the chia seeds, make sure to stir the pudding immediately to prevent the chia seeds from clumping together.
• The pudding needs at least 6 hours to chill in the fridge. The longer it chills, the thicker it becomes!

Chocolate Peanut Butter Chia Seed Pudding

Delicious, nutritious, and naturally gluten-free, this easy-to-make chocolate peanut butter chia seed pudding is healthy and sustaining enough to have for breakfast, but tastes like a dessert!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Chill time 6 hours hrs

Course Breakfast, Dessert, Snack

Cuisine American

Servings 2

Calories 289 kcal

Ingredients

  

• 236 ml almond milk (1 cup) or milk of choice
• 40g chia seeds (¼ cup)
• 30g smooth peanut butter (2 tbsp)
• 12g Dutch-processed cocoa powder (2 tbsp)
• 1 tsp vanilla extract
• ½ tsp cinnamon
• 2 tbsp maple syrup

Instructions

 

• Add all the ingredients except the chia seeds to a blender and blend until smooth.
• Put the chia seeds into a jar or Tupperware container and pour the blended liquid mixture over them. Whisk or stir together with a fork.
• Allow the pudding to sit for 15 minutes without stirring, then whisk or stir again once pudding has thickened.
• Cover and refrigerate for at least 6 hours. Serve chilled.

Notes

• Store pudding in an airtight container in the fridge for up to 5 days.
• You can replace Dutch-processed cocoa powder with regular cocoa powder if you prefer, but personally, I like Dutch-processed because of the rich chocolate taste.

Keyword chia seeds, chocolate, gluten-free, gluten-free cookies, peanut butter, pudding, vegan

This nutritional information is based on the brands and ingredients I used for this recipe. They may not be 100% accurate for you. Please check your nutrition labels for more precise information.