Chocolate Peanut Butter Chia Seed Pudding
Prep time
Total time
Chocolate Peanut Butter Chia Seed Pudding is rich and creamy. It is packed with nutrients from the chia seeds and protein from the peanut butter! It's healthy enough for breakfast, yet indulgent enough for dessert.
Recipe type: Dessert, Breakfast
Cuisine: Gluten Free, Healthy
Serves: 6
  • 2 cups unsweetened almond milk (Can sub unsweetened cashew milk or dairy milk. I would avoid coconut milk, otherwise you will end up with a strong coconut flavor).
  • ¼ cup chia seeds
  • ¼ cup unsweetened cacao powder, or cocoa, sifted (This is a good place to use antioxidant-rich cacao powder, the raw version of cocoa powder).
  • ½ teaspoon cinnamon (optional)
  • Pinch fine sea salt
  • ¼ cup creamy peanut butter
  • 3 to 4 tablespoons honey
  • Chocolate chips
  • Coconut whip
  • Sliced bananas
  • Extra peanut butter
  • Other fresh fruit
  1. In a medium-size mixing bowl add all of the ingredients. Whisk vigorously until everything is well combined.
  2. Taste a little and add more honey until it reaches your desired sweetness. Cover and place in the fridge for 5 to 8 hours; 8 hours is best. The fiber in the chia seeds will have expanded creating a thick pudding-like consistency.
  3. Give the pudding a good stir and transfer it to serving dishes. Top with toppings, if desired (ideas listed in ingredients list above). Serve immediately.
  4. The pudding stores well in the fridge for up to 4 to 5 days. Give it a good stir each time before serving. The pudding tends to get a little bit thicker as it continues to sit. If it thickens too much for your liking stir in a teaspoon of unsweetened almond milk at a time until it thins out to your desired consistency.
Prep time does not include time needed for the pudding to set up in the fridge.
Recipe by Robust Recipes at