This Chocolate Peanut Butter Chia Pudding tastes like dessert, but it’s made with wholesome ingredients that you can enjoy for breakfast! It’s gluten-free, vegan, packed with protein, and it tastes like a peanut butter cup – what’s not to love?
Since coming off of my first Whole30, I haven’t gone too crazy with eating everything I wasn’t allowed to during it. In fact, most of my meals are still compliant. I like eating that way, and even though I’m not crazy strict about it, I’m still trying to eat more cleanly and as healthily as possible, while still keeping things delicious :)
Of course, I’m tasting my baked goods, but trying not to eat too much of them, and keeping things mostly Paleo too, so I’m not throwing my body too off track. One of the only off limits foods that’s made it’s way firmly back into my diet is peanut butter.
During my Whole30, I reignited my love of almond butter, but I definitely had some moments where I was craving a spoonful of peanut butter goodness.
The combination of chocolate and peanut butter will probably forever be my favorite – it’s just too good, and I’ll take it any way I can get it. (Side note: I recently made this Chocolate Peanut Milk from The Almond Eater and it’s INSANELY good – try it!!)
Sooo, when I had the idea to blend up chia pudding to make it smooth and creamy, I decided chocolate and peanut butter was definitely the flavor combo to try out. Such a good idea.
By whizzing up chia pudding in the blender, the chia seeds are pulverized and the mixture becomes smooth and silky, which is perfect especially if you normally don’t like the texture of chia pudding. I feel like the smoothness also makes this feel more dessert-like, where chia seeds always make it seem like breakfast to me.
You can, of course, opt to keep the chia textured goodness and not blend it up, which I also love. It just depends how you prefer the texture, but both options are super delicious.
The layers are super simple to make, and very similar – the chocolate layer just has the addition of cocoa powder and a little extra sweetener to make up for it. I used maple syrup to sweeten, but you can use dates if you want a more natural sweetness, or honey if you prefer.
This recipe makes about 4 servings, so it’s perfect for meal prepping – just layer them into jars ahead of time and then you can have them ready to go in the morning. Just add a drizzle of peanut butter and some peanuts, and devour.
If you’re as nuts for all things chocolate + peanut butter as I am, I think you’ll love this! Enjoy :)
Remember to #bakerita if you try the recipe!
Chocolate Peanut Butter Chia Pudding
For the peanut butter layer
- 1 cup almond milk
- 3 tablespoons peanut butter
- 1-2 tablespoons maple syrup to taste
- ¼ cup chia seeds
- ⅛ teaspoon kosher salt
In a bowl or liquid measuring cup, whisk together all of the ingredients in the peanut butter layer. Let gel for about 10 minutes, and then transfer to a blender. Blend until smooth. Remove from blender into a bowl or liquid measuring cup and set aside. Repeat steps to make the chocolate layer, no need to wash the blender between layers.
Once both layers are made, layer the chocolate and peanut butter puddings in small jars or cups, alternating as desired. Refrigerate for at least 2 hours before serving.
Alternatively, if you don't want the chia pudding blended, stir together the ingredients for the peanut butter layer in one bowl, and stir together the ingredients for the chocolate layer in another. Let them each set for at least 2 hours in the refrigerator, and then layered into cups or jars.
Store in the refrigerator. Top with a drizzle of peanut butter and a sprinkle of chocolate chips or cacao nibs to serve!
Make them Paleo by using almond butter or cashew butter, or make them nut free by using sunflower seed butter!