Creamy 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
Scale
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
