Chocolate and Peanut Butter Chia Pudding- simply mix in the evening & wake up to a delicious, fiber filled, nutrient-packed 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 for a touch of sweetness!
Shout out to all my fellow peanut butter cup lovers. This chocolatey peanut butter chia seed pudding is how we get candy inspired breakfast, but in a *healthy* way and made with simple ingredients.
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 in a small jar or bowl.
- Transfer to containers & set until solid.
Easy!
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?
- Yes! Use any other type of nut or seed butter in place of peanut butter. Try it with cashew butter, almond butter or hazelnut butter! Sunflower seed butter and pumpkin butter are also a great option if you want it nut free.
- Use your choice of chunky or cream nut butter.
- Feel free to omit the peanut butter/nut butter altogether for a plain chocolate chia pudding/ nut-free option.
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.
If you like this chocolate peanut butter chia pudding recipe you might also enjoy these other chia pudding recipes:
Chocolate Peanut Butter Chia Pudding
Peanut butter cup inspired Chia Pudding. Mix together the night before and wake up to a delicious, fiber filled, nutrient packed breakfast! | Gluten Free, Vegan, Low FODMAP, Paleo Option
Ingredients
- 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
Instructions
- Add all of the ingredients to a medium sized bowl. Whisk until combined.
- Divide between two smaller bowls or an airtight container.
- Cover and refrigerate at least 1-2 hours or overnight.
- Top sliced banana, chocolate chips, more peanut butter, or whatever you would like.
Notes
- Prep time is about 5 minutes but these need to be left in the fridge at least 1-2 hours to thicken.
- Feel free to use dairy-based regular milk in plate of the non-dairy milk.
- Please note that this recipe makes 2 servings. You can share or save the second portion for another day. This is especially important for those following a low FODMAP diet as chia seeds are LF in portions that are 2 tbsp or less.
Anthony says
This is NOT low FODMAP. Ugh. A 1/4 cup (40 g) of chia seeds is not low FODMAP. A serving size of 2 tbsp or 24 g is considered low FODMAP. Use the Monash FODMAP for reference, please. This error in judgement makes me worried for your other recipes that are labeled “low FODMAP” and could therefore trigger someone’s digestive symptoms if they follow your recipes.
Sarah Nevins says
Hi Anthony! If you look at the serving suggestion in the recipe card it does state that this recipes makes enough for 2 servings. Since there are 4 tablespoons in 1/4 cup there are 2 tablespoons of chia seeds per serving of this chia pudding.
I’m glad you raised this though because I’ll add a note to the recipe to clarify the servings as I’d hate for someone to miss that and eat too much!
By the way, I do use the Monash app to check FODMAPs for my Low FODMAP recipes. That being said, I’ve been sharing recipes for about 9 years now. Back in the early days of this website around the time when I needed to make Low FODMAP foods for health reasons, there was a lot less information available about the diet. There were a lot more foods that were considered safe that are now considered low fodmap only in specific amounts. For the most part I think I’ve updated or added notes to old recipes that might have outdated info, but every now and then I’ll find one that needs fixing. With all that being said, I do genuinely appreciate when those mistakes are pointed out to me because so I can fix it if needed.
Dru says
Best chia pudding recipe!
Sarah Nevins says
Thanks, Dru – so glad you enjoyed it!
Rose says
Love, love love this recipe. So easy so yummy
Sarah Nevins says
Thanks Rose! 🙂
Anguree says
Thank you so much. This is delicious and I have shared it multiple times in my fitness groups. I changed it up a little and add 160-180g of Greek yogurt, 90g protein powder and more chia, 60g instead of 40 but get 3 serves this way. So so good x
Sarah Nevins says
Yay! So glad to hear that! Love the yogurt & protein powder addition too by the way – sounds like a great way to make this a good workout snack!