Peanut Butter Chocolate Chia Pudding
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This peanut butter chocolate chia pudding is naturally sweetened with pure maple syrup, making it the perfect sweet treat to end your day. The rich chocolate paired with natural peanut butter is reminiscent of a Reese cup! Made in less than 20 minutes in a blender, this smooth chocolate chia seed pudding is quick, easy, and both gluten-free and vegan.
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Healthy chocolate chia pudding laced with peanut butter
When I was developing this chocolate chia pudding recipe, I was going to make it just that: simple, delicious chocolate. But, in the end, my peanut butter chocolate addiction wore me down and tbh, I’m SO glad that it did!
It’s so much better with the peanut butter. Like, 1000x better.
This naturally sweetened Peanut Butter Chocolate Chia Pudding is the perfect hot weather dessert or cheeky breakfast! It’s rich, chocolatey, smooth, and the perfect base for all those fresh summer berries.
I choose to blend my chia seed pudding, because I’m not a fan of the slimy, tapioca texture and blending gets rid of that. But if you can’t be bothered to blend it, this recipe will work perfectly in a bowl as well.
Are chia seeds healthy?
Yes, chia seeds are exceptionally healthy. They provide tons of nutrients (including fibre, protein, calcium, and magnesium), are loaded with antioxidants, and are high in omega-3 fatty acids.
Ingredients for chocolate chia pudding
Only 6 ingredients are needed to make this delicious Peanut Butter Chocolate Chia Pudding:
- Plant-based milk: I love hemp milk, but any other plant-based milk will work for this recipe. If you don’t need this recipe to be dairy-free, you can also use cow’s milk for a super creamy pud.
- Chia seeds: The powerhouse ingredient in this chocolate chia seed pudding recipe! If you want your pudding even thicker, feel free to add an extra ½ tablespoon (5 grams) of chia seeds.
- Peanut butter: I prefer a smooth, natural peanut butter for this recipe because we’re blending it, but if you prefer crunchy go for it!
- Cacao powder: Our natural chocolate component. I love the rich bitterness of cacao with the maple syrup and peanut butter in this chocolate chia pudding recipe.
- Maple syrup: The flavour of maple syrup pairs beautifully with the peanut butter and chocolate! But feel free to use agave or date syrup, or even honey.
- Vanilla extract: Just a little dash of vanilla adds so much depth and flavour. You can leave this out, but I don’t recommend it!
How to make peanut butter chocolate chia pudding
Making this chia seed pudding in a blender couldn’t be easier! Simply pop everything in the blender and away you go:
- Add all of the ingredients to a blender. Blend everything together until emulsified and it starts to thicken.
- Divide the pudding between two serving glasses, cover with foil, and place in the fridge for 15-30 minutes to set and chill.
- When ready to serve, top each pudding with yogurt, fruit, a drizzle of nut butter, and/or a dusting of cacao powder or chocolate shavings. Serve immediately.
Full details are in the recipe card at the end of this post.
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FAQ’s
What kind of milk can I use for chia seed pudding?
You can use any milk you have on hand for chia pudding, but I prefer to use a plant-based milk like hemp or oat.
Do I have to blend it?
No, of course not! If you like the consistency of tapioca, don’t use a blender. The puddings will have that classic jelly-like mouthfeel if you forgo the blending. Simply add all of the ingredients to a large bowl, give it a stir to incorporate, and then let it set in the fridge before decanting into serving glasses.
How long will this chocolate chia pudding last?
This pudding should keep well sealed in an airtight container in the fridge for up to 5 days.
Can I make this pudding in advance?
Yes! You can make this peanut butter chocolate chia pudding up to 3 days in advance.
Tips for making this recipe perfectly
- Sift the cacao powder into the blender. Cacao can clump pretty badly when added to liquid, so I would recommend sifting it into the blender and giving it a quick stir to help with that.
- Adjust sweetness based on taste. I find 2 tablespoons of maple syrup perfect for the amount of peanut butter chocolate chia pudding in this recipe, but feel free to adjust to your taste.
- Add some fruit or other toppings! I love adding fresh raspberries to these puddings and an extra drizzle of peanut butter, but chocolate shavings, coconut whip, a swirl of strawberry jam, or even some granola would be lovely too. Go crazy!
More healthy no bake dessert recipes
No Bake Peanut Butter Cookies
Matcha Chia Pudding
No Bake Chocolate Peanut Butter Cookies
Chocolate Mousse
No Bake White Chocolate Blackberry Swirl Cheesecake
Chocolate Peanut Butter Cookie Dough Ice Cream
No Bake Strawberry Lemon Cheesecake Bars
Frozen Margarita Tart
Chocolate Peanut Butter Pretzel Parfaits
No Bake Espresso Cheesecake
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If you make this recipe, let me know by snapping a picture and tagging me on Instagram @naturallysweet_kitchen. I love seeing your creations and sharing them in my Stories. Or let me know you love this Peanut Butter Chocolate Chia Pudding by leaving a comment and rating below!
Peanut Butter Chocolate Chia Pudding (Refined Sugar Free, Vegan)
This peanut butter chocolate chia pudding is naturally sweetened with pure maple syrup, making it the perfect sweet treat to end your day. The rich chocolate paired with natural peanut butter is reminiscent of a Reese cup! Made in less than 20 minutes in a blender, this smooth chocolate chia seed pudding is quick, easy, and both gluten-free and vegan.
Ingredients
- 250 ml plant-based milk
- 40 g chia seeds
- 2 tbsp smooth natural peanut butter
- 2 tbsp pure maple syrup
- 1 tbsp cacao powder
- ½ tsp pure vanilla extract
Method
- Add the milk, chia seeds, peanut butter, maple syrup, cacao powder, and vanilla to a blender. Blend everything together until emulsified and it starts to thicken.
- Divide the pudding between two serving glasses, cover with foil, and place in the fridge for 15-30 minutes to set and chill.
- When ready to serve, top each pudding with yogurt, fruit, a drizzle of nut butter, and/or a dusting of cacao powder or chocolate shavings. Serve immediately.
Notes
- These puddings will keep in the fridge, covered, for up to 5 days.
- You can easily double this recipe to serve 4.
