Does it get any better than the chocolate peanut butter combination? I don’t think so! This Chocolate Peanut Butter Chia Pudding will easily become your new favorite breakfast or snack to make for the week. If you’re skeptical of chia seed pudding, I bet you’ll be shocked at how good this is.
You’ll love this new easy breakfast or snack to prep for the week! It’s great for meal prep, nutritious and comes together in less than 15 minutes! This chia pudding is also dairy free and can be made nut free if you want to switch the peanut butter to a Sunbutter or favorite seed butter.
What you need for Chocolate Peanut Butter Chia Pudding:
- Chia Seeds: This is a staple that I keep around and use in snacks, overnight oats and most importantly, chia pudding! You can buy a large bag and keep it for months to use in a variety of recipes.
- Unsweetened Vanilla Almond Milk: I’ve only used almond milk in this recipe and recommend using it for this one. If you’d like to use the sweetened version, you can substitute for that!
- Cacao Powder: this is another staple that I always keep in my pantry! A bag of this can be kept for a while and used in a variety of ways but adds that chocolatey flavor in this one.
- Peanut Butter: I like to use a creamy peanut butter here! My favorite jar of creamy peanut butter is at Trader Joe’s.
- Maple Syrup: this adds a touch of sweetness to your chia pudding! If you don’t want to add the maple in here, you can leave it out but it will be more bitter in taste.
- Cinnamon: with any chocolate PB combo, I always add cinnamon.
- Sea Salt: just a pinch!
How to store your chia pudding:
How do I prevent my chia pudding from clumping?
After making your chia pudding, you want to give it a good stir before placing it in the fridge. Once it’s in there for an hour or so, remove from the fridge and stir or shake it up again (this is important!). When you go to enjoy your chia pudding, you may need to stir it up more before enjoying or add a little more almond milk if needed.
Can I substitute the peanut butter?
Yes, you can substitute the peanut butter for any creamy nut butter or seed butter for allergy preferences.
How long does this Chocolate Peanut Butter Chia Pudding last?
You can keep this Chia Pudding in the fridge for up to 4 days sealed in a container!
What I used to make chia pudding:
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- 3 tbsp chia seeds
- 1 tbsp creamy peanut butter
- 1 cup unsweetened vanilla almond milk
- 1 1/2 tbsp maple syrup
- 1 tbsp cacao powder
- 1/4 tsp cinnamon
- dash of sea salt
- In a blender, blend almond milk, cacao powder, peanut butter, cinnamon and sea salt.
- Pour into jar with chia seeds. Throughly mix to combine.
- Place in the fridge to sit for an hour or so before mixing up again.
- Let it sit in the fridge for 4+ hrs or overnight before enjoying!
- Optional to top with fresh fruit, more nut butter and cinnamon!
Be sure to mix it up after sitting in the fridge for an hour to prevent clumping!
If you notice the chia seeds still have clumps, continue to mix it up. These will go away as you mix!
until next time…