why make this recipe
Chocolate Peanut Butter Chia Pudding is a delicious and nutritious treat. It combines the rich flavors of chocolate and peanut butter with the health benefits of chia seeds. Chia seeds are high in fiber, omega-3 fatty acids, and protein, making this pudding a fantastic option for breakfast, snacks, or dessert. It’s also simple to prepare and can be made ahead of time, making it a great choice for busy days.
how to make Chocolate Peanut Butter Chia Pudding
Ingredients :
- 80g chia seeds
- 480ml unsweetened non-dairy milk
- 60g natural peanut butter
- 18g unsweetened cocoa powder
- 15-30ml maple syrup or honey
- 5ml vanilla extract
- 30g chocolate protein powder (optional)
- Fresh berries or sliced bananas (for topping)
- Chopped peanuts or cacao nibs (for topping)
- Almond butter drizzle (for topping)
- Ground cinnamon or cayenne (a pinch, for flavor)
Directions :
- Combine the non-dairy milk, peanut butter, maple syrup (or honey), vanilla extract, and chocolate protein powder (if using) in a blender or bowl. Blend until smooth and free of lumps, about 30 seconds in a blender or 1-2 minutes by hand.
- Add the unsweetened cocoa powder to the liquid mixture. Blend or whisk again until the cocoa is fully dissolved, and the mixture looks shiny.
- Transfer the chocolate-peanut butter mixture to a large bowl. Add the chia seeds and fold them in with a spatula or whisk, making sure each seed is coated to prevent clumping.
- Divide the mixture evenly among four 240ml jars or airtight containers, leaving some space at the top. Seal them tightly and refrigerate for at least 4 hours, but ideally overnight (8 hours) for the best texture.
- When you’re ready to serve, stir each jar to mix in any settled seeds. Add your favorite toppings and enjoy!
how to serve Chocolate Peanut Butter Chia Pudding
Serve your Chocolate Peanut Butter Chia Pudding chilled straight from the fridge. You can add various toppings, such as fresh berries, sliced bananas, chopped peanuts, or a drizzle of almond butter. A sprinkle of ground cinnamon or cayenne can add an extra twist to the flavor.
how to store Chocolate Peanut Butter Chia Pudding
Store your Chocolate Peanut Butter Chia Pudding in an airtight container in the refrigerator. It can last up to five days, making it a great make-ahead option for busy weeks.
tips to make Chocolate Peanut Butter Chia Pudding
- Make sure to blend the ingredients well to avoid clumps of chia seeds.
- Using a blender gives a smoother texture, but you can also whisk by hand if you prefer.
- Adjust the sweetness by varying the amount of maple syrup or honey to your taste.
- For a creamier texture, you can use full-fat coconut milk instead of non-dairy milk.
variation
You can experiment with different flavors by adding ingredients like cinnamon, vanilla, or even a splash of coffee for a mocha twist. You might also substitute the peanut butter for almond butter or sunflower seed butter for a nut-free option.
FAQs
1. Can I use dairy milk instead of non-dairy milk?
Yes, you can use any type of milk you prefer, including cow’s milk.
2. How long does this pudding last in the fridge?
It stays good for up to five days when stored in an airtight container in the refrigerator.
3. Can I skip the protein powder?
Yes, the pudding will still taste great without the protein powder. It adds some extra protein but is not necessary for the recipe.
Chocolate Peanut Butter Chia Pudding
- Total Time: 480 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A delicious and nutritious treat combining chocolate and peanut butter with the health benefits of chia seeds.
Ingredients
- 80g chia seeds
- 480ml unsweetened non-dairy milk
- 60g natural peanut butter
- 18g unsweetened cocoa powder
- 15–30ml maple syrup or honey
- 5ml vanilla extract
- 30g chocolate protein powder (optional)
- Fresh berries or sliced bananas (for topping)
- Chopped peanuts or cacao nibs (for topping)
- Almond butter drizzle (for topping)
- Ground cinnamon or cayenne (a pinch, for flavor)
Instructions
- Combine the non-dairy milk, peanut butter, maple syrup (or honey), vanilla extract, and chocolate protein powder (if using) in a blender or bowl. Blend until smooth and free of lumps, about 30 seconds in a blender or 1-2 minutes by hand.
- Add the unsweetened cocoa powder to the liquid mixture. Blend or whisk again until the cocoa is fully dissolved, and the mixture looks shiny.
- Transfer the chocolate-peanut butter mixture to a large bowl. Add the chia seeds and fold them in with a spatula or whisk, making sure each seed is coated to prevent clumping.
- Divide the mixture evenly among four 240ml jars or airtight containers, leaving some space at the top. Seal them tightly and refrigerate for at least 4 hours, but ideally overnight (8 hours) for the best texture.
- When ready to serve, stir each jar to mix in any settled seeds. Add your favorite toppings and enjoy!
Notes
For a creamier texture, try using full-fat coconut milk instead of non-dairy milk. Adjust sweetness to taste by varying the amount of maple syrup or honey.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Refrigeration
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 10g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg