Chocolate Peanut Butter Chia Pudding
Creamy, nutty, and rich in chocolate flavor — this chia pudding feels indulgent but is secretly nourishing. It’s my go-to make-ahead recipe for a healthy dessert, snack, or breakfast. Customizable, easy, and ready with just a few pantry staples.
Ingredients
- ½ cup milk dairy or non-dairy like almond, oat, or coconut milk
- 2 tablespoons chia seeds
- 1 tablespoon peanut butter or almond butter, sunflower seed butter, or cashew butter
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon honey or maple syrup or agave, or stevia for sugar-free
- ½ teaspoon vanilla extract optional
- A pinch of salt
- Optional Toppings
- Banana slices
- Granola
- Dark chocolate shavings
- Coconut flakes
- A drizzle of peanut butter
- Substitutions
- Dairy-free: Use almond coconut, oat, or soy milk.
- Nut-free: Use sunflower seed butter or tahini.
- Sugar-free: Sweeten with monk fruit or stevia.
- Protein boost: Add ½ scoop chocolate or vanilla protein powder.
Instructions
- Whisk the Base: In a medium bowl or jar, whisk milk, cocoa powder, peanut butter, honey, vanilla, and salt until smooth. Make sure the cocoa fully dissolves.
- Add Chia Seeds: Stir in chia seeds evenly. If they clump, use a fork to break them apart.
- Let it Set: Cover and refrigerate for at least 2 hours, or overnight for best texture.
- Stir & Adjust: Stir before serving. If too thick, add a splash of milk. Adjust sweetness if needed.
- Top & Enjoy: Add banana, granola, or chocolate shavings — toppings make it extra special!
Notes
Smooth cocoa tip: Whisk thoroughly at the start to avoid clumps.
Creaminess: Full-fat coconut milk makes it ultra-rich.
Taste before chilling: Adjust sweetness upfront for best results.
Storage: Keep refrigerated up to 5 days. Not freezer-friendly.