Chocolate Peanut Butter Chia Pudding
This chocolate peanut butter chia pudding is rich, creamy, and tastes like dessert for breakfast. Made with chia seeds, peanut butter, cocoa powder, and naturally sweetened with maple syrup, it's a delicious easy breakfast, snack, or healthy treat!
Equipment
Ingredients
Chocolate Chia Pudding
- 1 cup non-dairy milk
- 3 tablespoons chia seeds
- 1 ½ tablespoons cocoa powder
- 1 tablespoon maple syrup
- ½ tsp vanilla extract
Peanut Butter Chia Pudding
- 1 cup non-dairy milk
- 3 tablespoons chia seeds
- 1 tablespoon peanut butter, or peanut butter powder
- 1 tablespoon maple syrup
Instructions
- Make the chocolate layer: Add the non-dairy milk, chia seeds, cocoa powder, maple syrup, and vanilla extract to a bowl. Whisk well until everything is fully combined and there are no clumps of cocoa powder or chia seeds.
- Make the peanut butter layer: Add the non-dairy milk, chia seeds, peanut butter, maple syrup, and vanilla extract to a bowl. Whisk well until everything is fully combined and there are little-to-no clumps of peanut butter or chia seeds.
- Let it rest, then stir again: Let the mixtures sit for 5–10 minutes, then give it another good stir. This helps prevent the chia seeds from clumping and creates a smoother pudding texture.
- Chill until thickened: Cover and place in the refrigerator overnight, or for at least 4 hours, until the chia pudding is thick and creamy.
- Stir and serve: Once thickened, give it one final stir and layer the chocolate and peanut butter mixtures together in a jar, add your favorite toppings, and enjoy!
Notes
Megan's Tips
- Whisk the cocoa powder well: Cocoa powder can clump easily, so make sure to mix it in thoroughly.
- Stir it a few times: Chia seeds love to clump. Stir once, wait 5 minutes, stir again, and repeat once more for the smoothest texture.
- Let it sit overnight: While 4 hours will work in a pinch, chilling them overnight creates the thick, creamy texture.
- Adjust the thickness to your liking: If your chia pudding is too thick, stir in a splash of non-dairy milk before serving.
- Taste and adjust sweetness: This recipe isn't overly sweet, so you may want to add a little more maple syrup if you like it sweet!
Variations
- Swap the nut butter: Almond butter or cashew butter work beautifully here, or use sunflower seed butter for a nut-free option.
- No maple syrup? Use date syrup or agave.
- Change the milk: Almond, oat, or soy milk all work well. Coconut milk will add a coconut flavor.
- Low calorie option: Use peanut butter powder in place of regular peanut butter.
- Chocolate lovers: Stir in chocolate chips or cacao nibs for added richness and texture.
Serving: 1serving, Calories: 158kcal, Carbohydrates: 17g, Protein: 5g, Fat: 9g, Saturated Fat: 1g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 2g, Trans Fat: 0.03g, Sodium: 188mg, Potassium: 152mg, Fiber: 7g, Sugar: 7g, Vitamin A: 10IU, Vitamin C: 0.3mg, Calcium: 278mg, Iron: 2mg
Did you make this recipe?Tag @booboosbakeryy with hashtag #booboosbakery on Instagram. We love to see what you make!
