Creamy Peanut Butter Cup Chia Pudding Recipe
Introduction
This Creamy Peanut Butter Cup Chia Pudding is a decadent yet healthy treat that combines the rich flavors of peanut butter and chocolate in a smooth, satisfying texture. It’s perfect for breakfast or a guilt-free dessert that feels indulgent without the added sugar.
Ingredients
- 2 cups (480g) milk of choice
- 2 tbsp (40g) maple syrup
- 1/4 cup (65g) peanut butter (or SunButter for a nut-free option)
- Pinch of sea salt
- 1/2 tsp vanilla extract
- Optional: 2 scoops protein powder or collagen peptides
- 1/2 cup (80g) chia seeds
- 1/4 cup dairy-free chocolate chips
- Optional: 1 1/2 tbsp non-dairy milk (for softer ganache topping)
- Chopped peanuts and flaky salt for garnish
Instructions
- Step 1: Blend the milk, maple syrup, peanut butter, sea salt, vanilla extract, and protein powder (if using) until smooth and fully combined.
- Step 2: Pulse in the chia seeds, then rest for 30 seconds. Pulse again, repeating 3-4 times until the chia seeds are evenly suspended and not sinking.
- Step 3: Transfer the mixture to an airtight container and refrigerate overnight to allow the chia seeds to expand and thicken.
- Step 4: The next day, blend the pudding on high speed until it becomes very smooth and creamy.
- Step 5: Divide the pudding evenly between 4 jars or serving cups.
- Step 6: Melt the dairy-free chocolate chips, stirring until smooth. For a softer ganache effect, stir in 1 1/2 tablespoons of non-dairy milk before pouring a thin layer on top of each pudding.
- Step 7: Sprinkle chopped peanuts and flaky salt over the chocolate layer, then refrigerate until the chocolate topping is set.
Tips & Variations
- Use SunButter as a great nut-free alternative to peanut butter without compromising flavor.
- For added protein, mix in collagen peptides or your favorite protein powder before blending.
- Try swapping the chocolate chips for dark chocolate or cacao nibs for a less sweet topping.
- Adjust the sweetness by adding more or less maple syrup to taste.
Storage
Store the chia pudding in airtight containers in the refrigerator for up to 4 days. The pudding may thicken over time—if it becomes too thick, stir in a splash of milk before serving. The chocolate topping is best eaten within a day or two before it softens.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular milk instead of dairy-free milk?
Yes, you can use regular cow’s milk or any milk alternative you prefer. The texture and flavor will remain delicious either way.
How do I make sure the chia seeds don’t sink?
Pulse the chia seeds several times with the liquid and allow short rests during blending. This helps keep them evenly suspended so the pudding thickens properly without settling at the bottom.
PrintCreamy Peanut Butter Cup Chia Pudding Recipe
This Creamy Peanut Butter Cup Chia Pudding is a delicious and nutritious breakfast or snack option that combines the richness of peanut butter with the smooth texture of chia seeds soaked overnight. Topped with a luscious dairy-free chocolate ganache and a sprinkle of chopped peanuts and flaky salt, it offers a satisfying balance of flavors and textures while being easy to prepare and customizable with protein powder.
- Prep Time: 10 minutes
- Cook Time: 5 minutes (for melting chocolate and blending)
- Total Time: 6 hours 15 minutes (including chilling overnight)
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Blending
- Cuisine: American
- Diet: Vegetarian
Ingredients
Pudding Base
- 2 cups (480g) milk of choice
- 2 tbsp (40g) maple syrup
- 1/4 cup (65g) peanut butter (or SunButter for a nut-free option)
- Pinch of sea salt
- 1/2 tsp vanilla extract
- Optional: 2 scoops protein powder or collagen peptides
- 1/2 cup (80g) chia seeds
Topping
- 1/4 cup dairy-free chocolate chips
- 1 1/2 tbsp non-dairy milk (optional, for softer ganache-like topping)
- Chopped peanuts, for sprinkling
- Flaky salt, for sprinkling
Instructions
- Blend Ingredients: Combine the milk, maple syrup, peanut butter, sea salt, vanilla extract, and protein powder (if using) in a blender. Blend until the mixture is smooth and fully combined.
- Add Chia Seeds: Add the chia seeds to the blender and pulse several times—about 3 to 4 pulses—resting for 30 seconds between pulses. This helps evenly distribute the chia seeds so they stay suspended rather than sinking to the bottom.
- Refrigerate Overnight: Pour the mixture into an airtight container and refrigerate overnight to allow the chia seeds to absorb the liquid and thicken into a pudding consistency.
- Blend Until Smooth: The next day, blend the pudding on high speed until it becomes very smooth and creamy, removing any lumps from the chia seeds.
- Portion the Pudding: Divide the blended chia pudding evenly into 4 jars or serving cups.
- Prepare Chocolate Topping: Melt the dairy-free chocolate chips in a microwave or double boiler. For a softer, ganache-like texture, stir in 1 1/2 tablespoons of non-dairy milk until smooth.
- Assemble & Garnish: Pour a thin layer of the melted chocolate on top of each chia pudding jar. Sprinkle with chopped peanuts and a pinch of flaky salt for added texture and flavor.
- Chill to Set: Place the jars back in the refrigerator until the chocolate topping is firm and set, about 15-30 minutes, before serving.
Notes
- To make this nut-free, substitute peanut butter with SunButter or another seed butter.
- Protein powder or collagen peptides are optional but can increase the protein content for a more filling snack.
- The pudding thickens more overnight, so be sure to refrigerate at least 6 hours or preferably overnight.
- If vegan, ensure protein powder and chocolate chips are plant-based.
- Use dairy-free chocolate chips and milk alternatives to keep this recipe dairy-free and suitable for vegans.
- If you prefer a firmer pudding, reduce the milk slightly or increase chia seeds by 1-2 tablespoons.
Keywords: chia pudding, peanut butter, dairy-free dessert, healthy breakfast, vegan pudding, protein pudding, chocolate topping
