Description
Chocolate peanut butter chia seed pudding is a decadent chocolate dessert that’s actually healthy for you. Made using chia seeds this pudding is packed with fiber, healthy fats, and protein. No cooking is required.
Ingredients
chia pudding
- 2 cups milk of choice (I use plain almond milk)
- 1/4 cup + 2 tablespoons pure maple syrup (or sub honey)
- 1 teaspoon real vanilla extract
- 1/8 teaspoon kosher salt
- 1/4 cup + 1 tablespoon cocoa powder
- 1/2 teaspoon cinnamon
- 1/4 cup + 1 tablespoon chia seeds
- 1/4 cup creamy, natural peanut butter
optional toppings
- whipped cream (click here for the recipe)
- extra peanut butter
- sliced bananas
Instructions
- Combine the wet ingredients: To a medium mixing bowl add the milk, maple syrup, vanilla, and kosher salt
- Add the dry ingredients: Then, use a fine mesh siv to sift the cocoa powder, and cinnamon over top of the milk mixture. Whisk the cocoa powder in until well combined. Then whisk the chia seeds in, followed by the peanut butter – whisk until everything is well combined. Taste and adjust the flavors as needed.
- Chill: Transfer the pudding to mason jars, to one large air-tight container. place in the fridge to set for at least 3 hours, overnight is best.
- Finish: Once the chia pudding has set, the chia seeds will have expanded, and the the consistency will turn into a nice thick, rich pudding. Give the pudding a good stir and give it a taste. Again, you can adjust the flavors as needed here.
- Serve: To serve the pudding spoon portions of it into small bowls, or other serving glasses. Top it with sliced bananas, or extra peanut butter, if desired. On the occasion we are feeling extra indulgent/fancy, I will serve it with a nice dollop of homemade whipped cream. So, so good! However, it is super delish without any toppings as well.
Notes
Leftovers: The pudding will keep in an air tight container in the fridge for up to 1 week. If it gets a little too thick, simply stir a little milk in to thin it out.
Dairy free: To keep this recipe dairy free make sure to use a non-dairy milk. And, make sure to omit the whipped cream as a topping.
Vegan: To keep this recipe vegan make sure to use a vegan, non-dairy milk, omit the whipped cream toping, and use maple syrup instead of honey.
Peanut free: You can swap the peanut butter for any other kind of nut butter or seed butter you like. Tahini paste would be great, it goes nicely with chocolate. Almond butter, cashew butter, or sunflower butter would also work.
