Chocolate Peanut Butter Chia Pudding (Printable Version)
Creamy chocolate and peanut butter blend with omega-rich chia seeds for a protein-packed breakfast that preps in minutes, lasts all week.
# Ingredients:
→ Base Ingredients
01 -
80g chia seeds
02 -
480ml unsweetened non-dairy milk
03 -
60g natural peanut butter
04 -
18g unsweetened cocoa powder
05 -
15-30ml maple syrup or honey
06 -
5ml vanilla extract
→ Optional Additions
07 -
30g chocolate protein powder
→ Suggested Toppings
08 -
Fresh fruit (banana slices, berries, strawberries)
09 -
Crunchy elements (chopped peanuts, granola, cacao nibs)
10 -
Creamy additions (almond butter, coconut whipped cream)
11 -
Spices (cinnamon, pinch of cayenne)
# Steps:
01 -
Combine the milk, peanut butter, sweetener, vanilla, and protein powder (if using) in a blender or bowl. Blend or whisk until completely smooth and creamy.
02 -
Blend or whisk in the cocoa powder until fully dissolved and glossy, ensuring no dry spots remain.
03 -
Pour the mixture into a large bowl. Add chia seeds and stir thoroughly to ensure they're evenly distributed throughout the liquid.
04 -
Divide the mixture evenly among four 8-oz jars or containers. Seal and refrigerate for at least 4 hours, preferably overnight.
05 -
Before serving, stir each portion well and add your preferred toppings.
# Notes:
01 -
For ultra-smooth texture, blend again after adding chia seeds before chilling.
02 -
If not using a blender, stir the pudding once halfway through chilling to prevent clumps.
03 -
A pinch of sea salt deepens the chocolate flavor.
04 -
Keeps in refrigerator for up to 5 days in airtight containers.
05 -
Can be frozen for up to 1 month (without fresh toppings).
06 -
For a lower-fat option, replace half the peanut butter with powdered peanut butter.