Chocolate Peanut Butter Chia Seed Pudding
Awhile back, when I first created this recipe, I was scared of chia seeds. They had gained a lot of popularity, but having seen too many photographs of soaked chia seeds or chia seed pudding that were a bit too reminiscent of fish eggs, I was wary.
But, the health benefits sounded awesome—tons of protein, omega-3s and fiber. Plus, I’ve always been a sucker for chocolate pudding, and if I can find a healthy alternative for a favorite, I’m down to experiment! So, I got brave and attempted with a fool-proof flavor combination: chocolate & peanut butter!
And, hello! It was seriously amazing. For goodness sake, with that flavor combo, what could be bad?! Plus, with the assistance of a high-speed blender, the nutrient-packed pudding mixture is whipped into a light and airy texture almost like a mousse.
Fast forward a few years and I’ll add chia seeds to just about any breakfast—a spoonful on top of avo toast, a tablespoon mixed into my green smoothie or a sprinkle on top of my morning oatmeal.
But this pudding, I still love eating as a healthy dessert, decadent mid-day snack or even breakfast! It’s packed with protein, omega-3’s, fiber, calcium and iron, plus a who slew of vitamins, which I believe makes for a perfectly acceptable way to start the day!
- 1 cup non-dairy milk
- 1/4 cup chia seeds
- 2 tbsp unsweetened cocoa powder
- 2 heaping tbsp peanut butter
- 1 1/2 tbsp maple syrup or honey
- 2 tsp vanilla extract
Whisk all ingredients together in a bowl. Combine well, but don't stress over it, we'll blend it later.
Cover with plastic wrap and place in the refrigerator for 4 hours or overnight to thicken.
After the pudding sets, remove from the refrigerator and pour the mixture into a blender and blend until smooth.
Top with anything you like! I love extra chia seeds, fresh berries, cacao nibs and coconut flakes, but would also suggest: peanut butter powder, banana, nuts, a swirl of coconut cream, hemp seeds or cinnamon. Go wild—life is really all about the toppings!
Adapted from Edible Perspective and Trader Joe’s recipes