Chocolate Peanut Butter Chia Pudding (Print Version)
A decadent, nutrient-dense breakfast combining chocolate, peanut butter, and chia seeds for sustained energy and satisfaction.
# Ingredients:
→ Base Ingredients
01 -
80g chia seeds
02 -
480ml unsweetened non-dairy milk
03 -
60g natural peanut butter
04 -
18g unsweetened cocoa powder
05 -
15-30ml maple syrup or honey
06 -
5ml vanilla extract
→ Optional Ingredients
07 -
30g chocolate protein powder
→ Optional Toppings
08 -
Fresh berries or sliced bananas
09 -
Chopped peanuts or cacao nibs
10 -
Almond butter drizzle
11 -
Ground cinnamon or cayenne (pinch)
# Steps:
01 -
Combine the non-dairy milk, peanut butter, maple syrup (or honey), vanilla extract, and protein powder (if using) in a blender or bowl. Blend until perfectly smooth and streak-free, about 30 seconds in a blender or 1-2 minutes by hand whisking.
02 -
Add the unsweetened cocoa powder to the liquid mixture. Blend or whisk again until the cocoa is fully dissolved and the mixture appears uniform and glossy.
03 -
Transfer the chocolate-peanut butter mixture to a large bowl. Add the chia seeds and fold them in with a spatula or whisk, ensuring each seed is thoroughly coated to prevent clumping.
04 -
Divide the mixture evenly among four 240ml jars or airtight containers, leaving some headspace. Seal tightly and refrigerate for at least 4 hours, preferably overnight (8 hours) for optimal texture.
05 -
When ready to serve, stir each portion to redistribute any settled seeds. Add your preferred toppings and enjoy.
# Notes:
01 -
For silkiest texture, blend the mixture again just before chilling
02 -
Substitute half the peanut butter with powdered peanut butter for a lower-fat option
03 -
Add a pinch of sea salt to enhance chocolate flavor
04 -
Pudding keeps refrigerated in sealed containers for up to 5 days
05 -
For nut allergies, substitute peanut butter with sunflower seed butter