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. 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. I’m 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 its way firmly back into my diet is peanut butter.
During my Whole30, I reignited my love of almond butter got reignited. However…there were definitely moments of me craving a spoonful of creamy peanut butter.
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 the idea to blend up chia pudding to make it smooth and creamy popped into my head, chocolate and peanut butter was definitely the flavor combo to try out. Such a good idea.
Does Chocolate Peanut Butter Chia Pudding sound delicious to you?!
By whizzing up chia pudding in the blender, you pulverize the chia seeds. This makes the mixture becomes smooth and silky! This 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 on how you prefer the texture, but both options are super delicious.
The layers are super simple to make. 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. However, 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 into jars ahead of time and you’ll 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 :)
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Chocolate Peanut Butter Chia Pudding
Ingredients
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
For the chocolate layer
- 1 cup almond milk
- 2 tablespoons cocoa powder
- 1 tablespoon peanut butter
- 2-3 tablespoons maple syrup to taste
- ¼ cup chia seeds
- ⅛ teaspoon kosher salt
Instructions
- 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!
Recipe Notes
Make them Paleo by using almond butter or cashew butter, or make them nut free by using sunflower seed butter!
What I used:
Gayle @ Pumpkin 'N Spice says
March 1, 2017 at 4:26 amI’ve seriously considered trying Whole30 with my husband, but I really don’t know if I could give up coffee (and peanut butter). Silly, I know, maybe one of these days! :) I’m loving the looks of this chia pudding, Rachel! I’ve only made this dish once before, but mine wasn’t nearly as good as yours. I’m loving the chocolate and pb combo! Sounds like the BEST breakfast!
Rachel says
March 1, 2017 at 7:56 amNo need to give up coffee, Gayle – it’s totally allowed! And 30 days without PB is doable, as long as you like almond butter :) You should give it a go! It’s so helpful to learn about eating habits. This totally is the best breakfast, thanks so much Gayle!
Sarah @Whole and Heavenly Oven says
March 1, 2017 at 4:29 amOh those pretty layers are making me SWOON, Rachel!! This is the best chia seed pudding I’ve seen in a loooong time. This needs to be my breakfast this morning for real!
Rachel says
March 1, 2017 at 7:56 amWish I could give you a jar! Thanks Sarah :)
Cheyanne @ No Spoon Necessary says
March 1, 2017 at 7:32 amChocolate and peanut butter is definitely one of the best combinations! And while I love almond butter too, your right, when you are just CRAVING creamy peanut butter, no substitute will do. ;) This chia pudding is gorgeous, Rachel, but I bet it tastes even better than it looks! I’m not really a morning person, but this would TOTALLY get me out of bed! Cheers, chicka!
Rachel says
March 1, 2017 at 7:56 amSometimes you just NEEED a scoop of peanut butter :) thanks so much lovely!
Izzy | pinch of delight says
March 1, 2017 at 9:23 amThis looks so good – I love peanut butter and chia puddings ;) xx
Izzy |http://www.pinchofdelight.com
Rachel says
March 1, 2017 at 9:25 amThanks so much, Izzy! Me too :)
Natalie R says
March 1, 2017 at 10:04 amOver the week, I usually make overnight oats or chia seed puddings simply because I’m short on time, leaving the truly delicious and warm breakfasts for the weekends (your chocolate peanut butter oatmeal is probably the #1 most made breakfast in my house – SO GOOD). Now I can have my favorite flavor combo during the week with this pudding.. cannot wait to try it! Thanks for sharing :)
Rachel says
March 1, 2017 at 10:33 amThat’s so wonderful to hear, Natalie! I hope this chia pudding becomes as much as a favorite as the chocolate peanut butter oatmeal is :) thanks for your kind words.
[email protected] says
March 1, 2017 at 1:13 pmI’ve recently gotten back into chia pudding (I used to make it all the time and then just stopped for whatever reason!). This flavor sounds OUT OF THIS WORLD!
Kim says
March 1, 2017 at 5:52 pmWhat size jars did you use to portion all 4 servings? Or what size would you suggest?
Rachel says
March 1, 2017 at 6:57 pmHi Kim – I used these Weck Jars. Small mason jars would work well too!
Karly says
March 2, 2017 at 9:48 amNow THIS is a chia pudding I can get along with! If there’s chocolate and PB involved, you know I’m in. Definitely need to try this!
Jessica @ A Kitchen Addiction says
March 2, 2017 at 9:49 amLove the layers! The chocolate peanut butter combo is the best!
Debs says
March 2, 2017 at 10:29 amI love any dessert that’s acceptable to eat a breakfast!!! I’m all in on this one! Gorgeous. Congrats on the Whole30 business. Not sure I could do it for 30 days… or even 3!
Rachel says
March 2, 2017 at 10:32 amHaha it’s more doable than I expected! Thanks Debs.
mira says
March 2, 2017 at 5:41 pmThese look fantastic! Love the combination of chia and peanut butter! Pinned to try them!
Kathleen says
May 9, 2017 at 1:52 pmQuestion- I have more raw honey than I know what to do with… lol Could I swap that for the maple syrup? This sounds divine to this breastfeeding mama who is craving all things sweet! lol
Rachel says
May 9, 2017 at 2:20 pmYes you could certainly use honey instead of the maple! Enjoy, Kathleen :)
Anna says
July 14, 2017 at 12:02 pmThis looks so good! Could I use coconut milk (So Delucioys brand) instead of almond milk?
Thanks!
Rachel says
July 16, 2017 at 4:42 pmHi Anna, sure thing! Any type of milk will do the trick :)
Amber says
September 29, 2018 at 10:10 pmHi! If I’m using dates, how many would I use for each flavor?
Rachel says
September 30, 2018 at 9:58 amYou can do as many as you’d like to taste, I’d use about 1 or 2.