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This Chocolate Peanut Butter Chia Pudding has 11 grams of fibre and 9 grams of protein per serving and tastes just like a peanut butter cup! It’s the perfect healthy snack, dessert or even breakfast.
I’ve been making chia puddings for years and this recipe went totally viral on the Choosing Chia Instagram with over 1.6 million views. I even created a bestselling chia seed ebook packed with my best chia seed recipes, so I know what makes a perfect chia pudding recipe.
Table of Contents
If you’re a fan of chocolate and peanut butter together (who isn’t?!) , then this Chocolate Peanut Butter Chia Pudding is for you. It’s made with layers of chocolate chia seed pudding and peanut butter chia seed pudding so you get a little bit of each in every bite.
This Chocolate and Peanut Butter Chia Pudding is one of my new favourites. Not only is it meal-prep friendly, it’s also vegan, gluten-free, and made with simple wholesome ingredients and has 11 grams of fibre and 9 grams of protein per serving.
When To Make This
- When you need a sweet treat: If you’re a fan of peanut butter cups you will love this chia pudding flavour! You’ll also love these Chocolate Peanut Butter Oatmeal Protein Bars to try next!
- Meal prep: Make a big batch ahead of time for easy grab-and-go breakfasts, snacks or treats during the week.
- For a high fibre and protein snack: This chia pudding is packed with 11 grams of fibre, and 9 grams of plant-based protein, without protein powder. Want more high-protein snacks without protein powder? Try this Protein Pancake Bowl!
Key Ingredients & Substitutions
- Milk: You can use any type of milk you like for this chia pudding. For a rich and creamy texture, I recommend using at least half full-fat coconut milk for each chia pudding flavour. You can also use dairy milk, oat milk or even homemade almond milk.
- Peanut butter: Naturally runny peanut butter works best as it easily mixes into the pudding. Any type of peanut butter you have on hand will work, though you may need to mix it a little more if you’re peanut butter is very thick. You can substitute with any nut or seed butter if needed. Use any leftover peanut butter to make a batch of Peanut Butter Energy Balls.
- Sweetener: I personally love the taste of maple syrup in chia pudding but you can use any sticky sweetener you love such as honey or agave.
*This is a recipe overview. Please refer to the recipe card below for the full recipe with measurements.
How To Make Chocolate Peanut Butter Chia
Step 1: Mix the chocolate chia pudding ingredients together in a mixing bowl.
Step 2: Place the bowl in the fridge for 2 hours or overnight to set.
Step 3: Mix the peanut butter chia pudding ingredients together in a mixing bowl.
Step 4: Place the bowl in the fridge for 2 hours or overnight to set.
Step 5: Layer the chocolate chia pudding and peanut butter chia pudding together in bowls, cups or jars. Optionally top with peanuts and chocolate.
How To Store
Store the chia pudding in sealed jars or containers in the fridge for up to 5 days. Give it a quick stir before eating if the layers begin to settle.
Jess’s Tips
- Chia seed ratio: The standard ratio is 4 tablespoons of chia seeds per 1 cup of liquid. Depending on the type of milk you use and your preferred texture you may want to add more or less milk.
- Use coconut milk for richness: Coconut milk like I use in this Coconut Chia Pudding and this Mango Chia Pudding gives chia pudding a rich creamy texture. I recommend using at least half coconut milk for chia pudding.
- Whisk well: Stir the mixture thoroughly when you first combine it, then stir again after 5 minutes to help prevent any clumps.
- Let sit overnight: While chia pudding can be eaten after 2 hours, chilling it overnight will give it the best texture and flavour.
- Add toppings: Add fun toppings to this chia pudding like chocolate, cacao nibs, peanuts, nut butter, fruit, healthy chocolate granola or peanut butter granola.
- Use high quality cocoa: This will give a richer and deeper chocolate taste. I use the brand Cacao Barry.
Frequently Asked Questions
Yes! Substitute with almond butter, cashew butter or sunflower seed butter for a peanut-free version.
Chia pudding can be frozen for up to 1 month, however it will alter the texture after defrosting. I recommend enjoying it fresh!
Absolutely! Substitute the 2 tablespoons of peanut butter for 4 tablespoons of powdered peanut butter. You may need to add a touch more liquid if using powdered peanut butter.
Try These Chia Pudding Recipes Next!
Desserts
Snickers Chia Pudding
Chia Seeds
Matcha Chia Pudding
Breakfast
Coffee Chia Pudding
Chia Seeds
Vanilla Chia Pudding
If you tried this Chocolate Peanut Butter Chia Pudding or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram, Tiktok and Facebook for even more deliciousness!
Chocolate Peanut Butter Chia Pudding
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Dessert
- Method: Mix
- Cuisine: American
- Diet: Gluten Free
Description
This Chocolate Peanut Butter Chia Pudding tastes like a peanut butter cup and is perfect for a healthy snack or treat!
Ingredients
Chocolate Layer
- 1/4 cup chia seeds
- 3 tbsp cocoa powder
- 1 cup milk of choice
- 2 tbsp maple syrup
- 1 tsp vanilla extract
Peanut Butter Layer
- 1/4 cup chia seeds
- 2 tbsp natural peanut butter
- pinch of salt (optional)
- 1 cup milk of choice
- 1 tbsp maple syrup
- 1 tsp vanilla extract
Topping ideas:
- Dark chocolate
- Cacao nibs
- Chopped peanuts
Instructions
- In a bowl whisk together the ingredients for the chocolate chia pudding until combined. Let sit for 5 minutes then mix again to prevent clumping.
- In a separate bowl, whisk together the ingredients for the peanut butter chia pudding. Let sit for 5 minutes then whisk again.
- Cover each chia pudding flavour and place in the fridge to set for at least 2 hours or overnight.
- Layer each flavour into a bowl, cup or jar and add your favourite toppings.
Notes
- If your pudding is too thick after setting, add more milk and mix.
- If your pudding is too thin after setting, add 1 tbsp of chia seeds and mix.
- Try using at least half full-fat coconut milk for a rich creamy texture.
- Stir well when mixing and again after 5 minutes to prevent clumps.
- Chill overnight for the creamiest texture and best flavour.
- Top with chocolate, cacao nibs, fruit, granola, or nut butter
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 265
- Sugar: 10g
- Fat: 16g
- Carbohydrates: 25g
- Fiber: 11g
- Protein: 9g
Hi. What are the full macros on this? It only has 9g of protein, what’s the carb and fat content?
Hi Lauren! If you scroll to the bottom of the recipe card you’ll see all the nutrition information and macros 🙂
Delicious! My new favourite afternoon snack!
Thanks for the review Lucie, I’m so happy you love it!:)
So easy to make and tastes like a rich dessert while still being healthy! My toddler also loves this one and asks for it all the time!