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Chocolate Peanut Butter Chia Pudding in a glass jar topped with banana slices, chocolate chunks, and nuts.
Daniel

Chocolate Peanut Butter Chia Pudding

Creamy, protein-packed pudding that tastes like dessert but works for breakfast - no cooking required.
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Prep Time 10 minutes
Total Time 4 hours 10 minutes
Servings: 4 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Pudding Base
  • 0.5 cup chia seeds black or white
  • 3 tbsp unsweetened cocoa powder Dutch-processed for smoother flavor
  • 0.25 cup creamy peanut butter no-stir preferred
  • 3 tbsp maple syrup or honey
  • 1 tsp vanilla extract
  • 0.25 tsp fine sea salt
  • 2 cups unsweetened almond milk or milk of choice
For Topping
  • 2 tbsp chopped roasted peanuts optional
  • 1 tbsp mini chocolate chips optional

Equipment

  • Medium mixing bowl
  • Whisk
  • 4 small jars or containers with lids

Method
 

Make the Pudding
  1. In a medium bowl, whisk together chia seeds, cocoa powder, and salt until no cocoa lumps remain. This prevents clumping later.
  2. Add peanut butter, maple syrup, vanilla, and 1 cup of the almond milk. Whisk vigorously until the peanut butter breaks down and the mixture is mostly smooth.
  3. Gradually whisk in the remaining 1 cup almond milk. The mixture should be pourable but not watery - think chocolate milk consistency. It will thicken considerably as it chills.
  4. Divide between 4 jars or containers, about 3/4 cup each. Refrigerate for at least 4 hours, preferably overnight, until set and pudding-like.
  5. Before serving, give each pudding a good stir to redistribute any settled chia seeds. Top with chopped peanuts and mini chocolate chips if desired.

Notes

For the smoothest texture, use no-stir peanut butter; natural peanut butter can make the pudding slightly grainy. The pudding keeps for 5 days refrigerated, making it perfect for weekly meal prep. If your pudding is too thick after chilling, stir in a splash of milk to loosen it.