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Chocolate Peanut Butter Chia Seed Pudding topped with banana slices, peanut butter, and chopped peanuts in a glass.
Daniel

Chocolate Peanut Butter Chia Seed Pudding

Creamy, protein-packed pudding that tastes like dessert but keeps you full all morning.
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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
  

For the Pudding
  • 2 cups unsweetened almond milk or any milk you prefer
  • 0.5 cup chia seeds black or white
  • 3 tbsp unsweetened cocoa powder Dutch-processed for smoother flavor
  • 0.25 cup creamy peanut butter natural or regular
  • 3 tbsp pure maple syrup adjust to taste
  • 0.5 tsp vanilla extract
  • 0.25 tsp fine sea salt enhances the chocolate
For Topping
  • 2 tbsp peanuts chopped, for crunch
  • 2 tbsp mini dark 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 the almond milk, cocoa powder, peanut butter, maple syrup, vanilla, and salt until completely smooth with no cocoa lumps. This takes about 2 minutes of vigorous whisking. The peanut butter doesn't need to be fully incorporated yet.
  2. Add the chia seeds and whisk vigorously for 30 seconds to prevent clumping. Let the mixture sit for 5 minutes, then whisk again to break up any seeds that have started to clump together.
  3. Divide the mixture evenly among 4 small jars or containers, about 3/4 cup each. Cover and refrigerate for at least 4 hours, preferably overnight. The pudding is ready when it has thickened to a spoonable consistency and the chia seeds have plumped.
  4. Give each pudding a good stir before eating to redistribute any settled ingredients. Top with chopped peanuts and chocolate chips if desired.

Notes

For the smoothest texture, use room temperature or slightly warmed milk - cold milk makes the peanut butter seize up. The pudding keeps for up to 5 days in the refrigerator; the texture actually improves after the first day. For a lower-sugar version, reduce maple syrup to 2 tablespoons and add a pinch of cinnamon to enhance the sweetness perception.