This Chocolate Peanut Butter Chia Pudding is creamy and decadent (but packed with plant protein and healthy fats). It tastes just like a chocolate mousse, and tastes amazing layered with yoghurt and raspberries.
Chocolate & Peanut Butter Chia Pudding: Ingredients Needed
Chia seeds: Chia seeds are one of my favourite breakfast ingredients. When combined with liquid, chia seeds absorb the liquid and form a gelatinous texture, creating a lovely pudding-like consistency. They’re also a great source of fibre, protein, and healthy omega-3 fatty acids, helping to create a nutritious breakfast recipe. The amount of chia I use is based on my preferred consistency. For a ‘thicker’ pudding, you can increase the ratio of chia seeds to liquid or let the pudding sit a little longer to allow the chia seeds to absorb more liquid. Play around – see what works for you (but try my recommended amount first).
Cocoa powder: Cocoa powder provides the rich chocolate flavour to the pudding (but plant based!). My favourite cocoa powder is Naturya (but there’s lots of great brands out there)
Peanut butter: Peanut butter not only adds a delicious nutty flavour to the dish but also contributes to that wonderful creamy texture and richness. It’s a great source of protein and healthy fats. By all means, you can experiment with different types of nut butters, such as almond or cashew butter, to vary the flavour – but I’m a big peanut gal!
Soy milk: The soy milk gets absorbed by the chia seeds to create the pudding-like texture we want. You can also use almond milk (or any other plant-based milk of your choice really).
Thick and creamy yogurt (vegan Greek Yogurt or Pure Coconut Yogurt): The thick and creamy yogurt adds richness, tanginess, and a smooth texture to the pudding. Using a full-fat yogurt, such as Greek-style or coconut yogurt, will contribute to a creamier and more indulgent pudding. So always go full-fat (unless of course you can’t for whatever reason…)
Maple syrup: Maple syrup adds some natural sweetness to the pudding, balancing out the richness of the other ingredients. If you prefer a sweeter pudding, you can try increasing the amount of maple syrup or even add a touch of powdered sugar.
Vanilla extract: Vanilla extract enhances the overall flavour of the pudding, adding depth and complexity to the chocolate and peanut butter flavours.
Salt: A pinch of salt helps to balance the sweetness and bring out the flavours of the other ingredients.
How to Make Chocolate Peanut Butter Chia Pudding
Thinking of making my chocolate peanut butter chia pudding for your next breakfast? Great news! Here’s how to make it…
First up, we need to combine the milk with the maple syrup, vanilla, peanut butter, yogurt, salt, and cocoa powder. We want to fully incorporate all of those lovely flavours and ensure that the ingredients are well combined.
To do this, use a whisk or fork to blend the mixture thoroughly, ensuring that the cocoa powder and peanut butter are fully incorporated WITHOUT ANY LUMPS!
Top Tip: For a richer flavour, you can warm the milk slightly before combining it with the other ingredients. This will help the cocoa powder and peanut butter to blend more seamlessly.
Next, with a whisk or fork, we stir in the chia seeds until well dispersed. We need to make sure they’re well dispersed, because we need to make sure that the chia seeds don’t clump together.
Top Tip: If you prefer a smoother texture, you can grind a portion of the chia seeds into a powder before adding them to the mixture. This will help create a creamier consistency in the final pudding.
Pour the mixture into a container or bowl, then cover and leave in the fridge to set for 2 hours – or preferably overnight – until the chia seeds have soaked up all the liquid.
Top Tip: For an even thicker pudding, you can let it set in the fridge for up to 12 hours or overnight. The longer it sets, the more the chia seeds will expand and absorb the liquid, resulting in a thicker and more pudding-like texture.
Serve with your choice of toppings and enjoy!
Top Tip: Experiment with different toppings to add texture and flavor variations. Some ideas include chopped nuts, shredded coconut, fresh fruit, or a drizzle of additional peanut butter or chocolate sauce.
How to Store Your Chia Pudding
If stored properly, you can ‘meal prep’ this and it should last around 4-5 days!
Here are some storage tips to ensure that your pudding stays fresh for longer:
Use an airtight container: As mentioned in the recipe, storing the pudding in an airtight container is crucial to prevent it from drying out and prolonging its shelf life. Glass containers with tight-fitting lids (like these) are an excellent option as they don’t absorb odours or flavours from the pudding.
Portion it out: If you don’t plan to consume the entire batch within a few days, consider portioning the pudding into individual servings before storing. This way, you can minimise exposure to air each time you open the container, which may lead to the pudding drying out or spoiling faster.
Add a layer of liquid: To prevent the top layer of the pudding from drying out or forming a skin, you can add a thin layer of milk or plant-based milk before sealing the container. The added liquid will help keep the pudding moist and prevent it from drying out.
Avoid temperature fluctuations: Chia pudding is best stored in the fridge at a consistent temperature. Avoid letting it sit at room temperature for too long, as this can cause the pudding to spoil more quickly.
Check for dodgy smells or weird appearance: Before consuming your stored pudding, make sure you always check for any signs of spoilage, such as an off odour, discolouration, or mould growth. If you notice any of these signs, it’s best to discard the pudding.
Chocolate Peanut Butter Chia Pudding
Ingredients
- 1/2 cup chia seeds
- 1/4 cup cocoa powder
- 2 tbsp peanut butter
- 1.5 cups soya milk
- 1 cup thick and creamy yoghurt of choice I like using vegan Greek Yoghurt or a Pure Coconut Yoghurt
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 1 pinch salt
Instructions
- Combine the milk with the maple syrup, vanilla, peanut butter, yoghurt, salt and cocoa powder.
- Stir in the chia seeds with a whisk or fork until well dispersed.
- Pour into a container or bowl, cover and leave in the fridge to set for 2 hours or overnight, until the chia seeds have soaked up all the liquid ('gelled up').
- Serve with your choice of toppings or layer up with yoghurt and raspberries like I did. Enjoy! Store in an airtight container in the fridge for upto 4-5 days.
More of My Favourite Chia Recipes…
If you love this chia pudding recipe, you’ll love my Raspberry Chia Pudding, or my Overnight Chia Oats!
2 Comments
This recipe is the best I have ever had! It’s filling and delicious.
This was so yummy! I kept it simple and just had it with a sliced banana and it was perfection. I am looking forward to my next three days of breakfast haha