If you’re a fan of chocolate pudding and peanut butter cups, you’re gonna love this chocolate peanut butter chia pudding. It only calls for 6 ingredients and requires zero cooking.
If you’ve ever caught yourself craving chocolate pudding for breakfast – or simply want a sweet breakfast option that won’t have your blood sugar plummeting in an hour – this chocolate peanut butter chia pudding is about to become your new go-to.
With just 6 wholesome ingredients and no cooking required, it’s a breeze to meal prep. The magic? Chia seeds soak up the chocolate-peanut butter blend, transforming into a creamy, indulgent treat that delivers sufficient protein and fiber for the start of your day.
Key Ingredients + Substitutions
- Chia Seeds: Absorb liquid as they sit, making this gelatinous pudding-like texture possible.
- Non-Dairy Milk: My personal favorite is Oatly oat milk, but you can use any unflavored vegan milk you have here.
- Cocoa Powder: Be sure to use pure unsweetened cocoa powder – not hot chocolate mix.
- Peanut Butter: For the healthiest results, use natural peanut butter with no additives; the only ingredients should be peanuts and salt. Yes, it does need a good stir when you first open the jar, but then it’s good to go. (You can also sub with natural almond or cashew butter. Allergic to nuts? Sub with tahini or sunflower butter.)
- Vanilla Extract: Adds a delicious floral note, but if you don’t have any, you can skip it.
- Maple Syrup: Be sure to use pure maple syrup (or honey) – not “pancake syrup”.
Health Benefits of Chia Seeds
Chia seeds are an excellent source of protein, fiber, calcium, and iron, and are the richest plant-based source of omega-3 fatty acids. They’re also a complete protein (a rarity in the plant world), meaning they contain all nine of the essential amino acids humans need to get from food.
With help from peanut butter, this gluten-free pudding has 13 grams of protein per serving (the same as 2 eggs) and offers 11.5 grams of fiber, slightly more than a third of the daily recommended amount. Hence why chia pudding makes a great vegan breakfast.
How to Make This Chocolate-Peanut Chia Pudding (Step-by-Step Photos)
Find complete instructions with ingredient amounts in the recipe card below.
Step 1: Make the Milk Mixture
In a blender or Nutribullet, combine the milk, cocoa powder, peanut butter, maple syrup, vanilla, and salt. Blend until smooth.
Pro tip: I like to use a blender here to ensure the peanut butter is completely dissolved and will distribute evenly through the pudding. If you want to bypass the blender, you can whisk the mixture instead, but the peanut butter might be clumpy.
Step 2: Combine with Chia Seeds
Transfer the mixture to a large bowl and whisk in the chia seeds. Set aside for 5 minutes, then whisk again to prevent all the seeds from clumping together at the bottom.
Step 3: Chill and Serve
Refrigerate the pudding until it sets and becomes gelatinous, at least 2 hours or preferably overnight. Serve topped with bananas, red berries, granola, coconut flakes, or other toppings you like.
Storage Tips
Store the pudding in an airtight container in the fridge and eat within 4 days (it’s perfect for meal prep!) If taking the pudding to go, portion it out into a mason jar.
More Healthy Plant-Based Breakfasts
Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag your creation with @thenewbaguette on Instagram.
The Full Recipe
Rich Chocolate Peanut Butter Chia Pudding
- Prep Time: 10 minutes
- Chill Time: 2 hours
- Total Time: 2 hours 10 minutes
- Yield: 4–6 servings 1x
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
- Diet: Vegan
Description
If you’re a fan of chocolate pudding and peanut butter cups, you’re gonna love this chocolate peanut butter chia pudding. It only calls for 6 ingredients and requires zero cooking.
Ingredients
- 2 cups unflavored non-dairy milk
- 1/3 cup natural peanut or almond butter
- 2 tablespoons unsweetened cocoa powder (not hot chocolate mix)
- 2 tablespoons pure maple syrup or honey, or more to taste
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon fine sea salt
- 1/2 cup chia seeds
- Suggested toppings: banana, peanut butter granola, red berries, mango, coconut flakes, and/or toasted nuts
Instructions
- In a blender* (see note below), combine milk, peanut butter, cocoa, maple syrup, vanilla, and salt. Blend until smooth.
- Transfer to a large bowl. Add the chia seeds and whisk to combine. Set aside for 5 minutes, then whisk again to prevent the seeds from clumping together at the bottom of the bowl.
- Refrigerate until the pudding thickens and becomes gelatinous, at least 2 hours or preferably overnight.
- Taste and add more maple syrup if desired. Serve with your preferred toppings. (Store pudding in an airtight container in the fridge and consume within 4 days.)
Notes
I like to use a blender here to ensure the peanut butter is completely dissolved and will distribute evenly through the pudding. If you want to bypass the blender, you can whisk this mixture instead, but the peanut butter might be clumpy.
Nutrition
- Serving Size: 1/4 of the recipe (without toppings)
- Calories: 340
- Sodium: 89 mg
- Fat: 18.6 g
- Carbohydrates: 33.6 g
- Fiber: 11.5 g
- Protein: 13 g
Jeffrey paul Engene says
This recipe 😋 is delicious I put granola & sugar free chocolate chips on the top of it & I put in 1 1/2 cup of vanilla Greek yogurt 23 protien in it to it 😋 soo good kinda reminds me of a healthy Reese peanut butter cup soo 😋 yummy definitely be making it again
Alexandra Shytsman says
Hi Jeffrey! I’m so glad you enjoyed this chia pudding. Thank you for taking the time to leave a review 🙂
Tami says
This was so good! It only took me a couple of minutes to mix up at night and I loved not having to figure out a breakfast in the morning. So chocolatey!! Thank you for the recipe.
Alexandra Shytsman says
So glad you enjoyed the pudding!
Marysa says
Peanut butter sounds like a great addition to chia pudding, and I think it probably adds a nice texture as well. Will definitely have to try this version sometime!
Alexandra Shytsman says
Glad you like the idea!
Fred says
Can you use skim milk in place of oat milk for the pudding?
Thanks!
Alexandra Shytsman says
Hi Fred! For sure 🙂