Peanut butter cup inspired Chia Pudding: Mix together the night before and wake up to a delicious, fibre filled, nutrient packed healthy breakfast! These decadent chocolate pots are naturally gluten free and can easily be made vegan and low fodmap by simply using maple syrup in place of honey!
Originally posted April 8, 2016 – Updated pictures post and recipe June 9, 2020 with new photos and FAQ’s.
Thank goodness for Costco and affordable bulk buy shopping because these little pudding pots have become a morning staple for Mike for the past couple of months.
Aside from the fact that it’s loaded with chocolate and peanut butter I love the fact that it takes all of 5 minutes to throw everything together in a jar, mix it up, and store it in the fridge until morning so that this chia seeds have time to gel up and do their thing.
How to Make Chocolate Peanut Butter Chia Puddings in 3 Steps
- Combine ingredients.
- Mix together.
- Transfer to containers & set until solid.
Chia Pudding F.A.Q.’s
How many servings does this recipe make?
- This recipe makes enough for two serving. I know it might not look like much, but chia seeds are high in fibre and surprisingly filling. Two tablespoons which is the amount you get in one serving contains about 11g).
How long do chia puddings keep?
- In general you can expect chia puddings to keep for about 5 days.
- If you want to make these in bulk, you can also freeze your chia puddings for up to 2 months. Just make sure to remove them from the freezer and defrost in the fridge or at room temperature at least 4 hours before eating.
Can I use another nut butter or skip it altogether?
- You can use any other type of nut or seed nutter in place of peanut butter.
- You can use chunky or smooth peanut butter – your choice.
- You can omit the peanut butter/but butter altogether for a plain chocolate chia pudding.
Can I use PB2 (powdered peanut butter) if I want to reduce the calorie amount?
- Absolutely! You can play around with the amounts to suite your preference, but I recommend adding 2 tablespoons of PB2/powder peanut butter. You don’t need to worry about mixing the PB2 with water first to make this.
Can I use a low carb sweetener?
- Yes! The amount of sweetener you use will depend on the type of sweetener you choose. You should check the packaging on your preferred sweetener for recommendations on how to sub it in recipes. I always recommend starting with a small amount and adding to taste so that you don’t end up accidentally over doing it.
Don’t forget to #asaucykitchen on instagram if you this Chocolate Peanut Butter Chia Pudding! I love seeing what you make! You can also post your pictures to my facebook page!
If you like this chocolate peanut butter chia pudding you might also enjoy these other chia pudding recipes:
- 1 cup dairy free milk of your choice, 240 ml
- ¼ cup chia seeds, 40 grams
- 3 tablespoons cocoa powder
- 1 teaspoon vanilla extract
- 2 tablespoons peanut butter or almond butter for Paleo
- 1-2 tablespoon sweetener of your choice, maple syrup, honey, agave etc
- Add all of the ingredients to a medium sized bowl. Whisk until combined.
- Divide between two smaller bowls or glasses.
- Cover and refrigerate at least 2-3 hours or overnight.
- Top sliced banana, chocolate chips, more peanut butter, or whatever you would like.
Prep time is about 5 minutes but these need to be left in the fridge at least 1 hour.