Chocolate Peanut Butter Cup Chia Pudding ~ low carb & dairy free
This Peanut Butter Chia Pudding tastes like candy, but is truly super healthy breakfast, snack, or dessert. Mix it together the night before and wake up to a delicious nourishing breakfast that will start your day off right.
I'm so excited to share this recipe for Chocolate Peanut Butter Chia Pudding with you today.
Because--Chocolate and Peanut Butter.
There's nothing like it.
Since I'm all about healthifying things, how about turning this all time favorite flavor combo into a healthy treat - Chocolate Peanut Butter Chia Pudding?
Benefits of Chia
Chia seeds are full of protein, and they are full of fiber too so they fill you up and help you manage your waistline.
They are loaded with calcium too (a 1 ounce serving has 18% of the RDA) so those on dairy-free diets can feel especially good about adding this nutritional powerhouse to their diets.
Here is some of the data on the nutritional content of chia seeds:
- Fiber: 11 grams.
- Protein: 4 grams.
- Fat: 9 grams
- Calcium: 18% of RDA
- Manganese: 30% of RDA
- Magnesium: 30% of RDA
- Phosphorus: 27% of RDA (source)
And that's just the beginning.
About Chia Pudding
I love chia puddings.
They are super easy to make, are super filling, and they are loaded with the healthfulness of chia.
One thing about chia, though, is most of the chia puddings on the web are soaked overnight. The chia expands from the liquid in the pudding to make a tapioca-like pudding.
I personally am really turned off by tapioca - and those little soaked chia seeds look even more like fish eyes to me than their tapioca "cousins."
So I opt for blended smooth chia pudding everytime.
Anyhow, in case you haven't tried them yet, I already have some other lovely chia pudding recipes on my site including Chocolate Chia Pudding, Berry Mousse, and Pumpkin Chia Pudding.
Plus I'm already working on a few other versions.....so hang on to your chia-loving hats :).
But this one is a real winner.
Like a Reese's Cup in a jar - but without the TBHQ, refined sugar, soy, and other things I don't like putting into my body.....
And yes, if you have a peanut allergy, another seed or nut butter will do just fine. We tried it out with sunflower seed butter and almond butter and it was super tasty either way and we've used pumpkin seed butter for half of the nut butter part as well. Of course, peanut butter is something special, but not if you have an allergy to it like my son does.
We always use Homemade Nut Butter / Seed Butter for this recipe. Making your own nut and seed butter is a fabulous way to save money and have total control over your ingredients.
This Chia Pudding is so healthy and easy to whip up. You can blend it up the night before, put it in small dessert cups or mason jars, and enjoy it for a quick and easy breakfast.
Do You Need to Soak Chia Seeds?
I've written about How and Why to Soak Nuts and Seeds. And I've seen loads of soaked chia pudding recipes all over the internet. So I've wondered about whether my blended up, super smooth chia puddings were a health concern.
Well, they are not.
The good news is that chia seeds do not have the enzyme inhibitors that other nuts and seeds have, so you don't need to soak them.
eat 'em raw
try 'em blended
eat 'em soaked
eat 'em like tapioca (not my preference, but if you like them this way....)
But just eat 'em and no worries about the soaking.
This Chocolate Peanut Butter Chia Pudding has a super dark chocolate pudding blended with a yummy peanut butter filling. So if you're a Reese's lover like me, it's guaranteed to satisfy!
You can really have fun with the toppings on this as well -- from bananas to whipped cream to chocolate sauce, Homemade Chocolate Chips, to this Whipped Coconut Pudding -- the possibilities are deliciously endless.
Other Chia Pudding Recipes
If you like this recipe, you might want to try out these other fabulous chia pudding recipes...
Chocolate Chia Pudding
Pumpkin Chia Pudding
Berry Chia Pudding
Blueberry Chia Pudding
Recipe Notes & Substitutions
- Food Processor / Blender: I typically use a high speed blender for this pudding, but a food processor is easier as far as removing the pudding and cleaning. It will take longer to blend, however.
- If you would like to make your own nut or seed butter see Homemade Nut and Seed Butter.
- AIP: You can use organic carob powder instead of cocoa for AIP.
- The Peanut Butter filling is a little thick -- feel free to add more coconut milk to thin it out as desired.
- Milk Alternatives - you can use regular milk or any other dairy-free milk.
- If you'd like a homemade option for dairy-free milk, see Easiest Coconut Milk and Easiest Almond Milk.
- Make PB Layer First: Please note that I do recommend making the Peanut Butter (or other nut butter) Pudding layer first so that you don't have to clean out the blender prior to making the Chocolate Pudding Layer, in which case the dark color of the chocolate would affect the light color of the Peanut Butter Pudding.
- THM: This recipe is an "S" for those on the Trim Healthy Mama plan.
- Sweetener Options: Coconut Sugar is a great healthier option for a sweetener. Honey is as well. Coconut sugar will make the peanut butter layers look darker, however. Xylitol is one other sweetener option for low-carb. The recipe is pretty forgiving as far as sweeteners go, so you can feel free to play around and use whatever you like.
Chocolate Peanut Butter Cup Chia Pudding ~ low carb and dairy-free options
- 2 cups coconut milk (or other nut or seed milk)
- 1/2 cup chia seeds
- 3/4 cup cocoa powder
- 2 1/2 teaspoons vanilla
- 1/8 teaspoon salt
- 1/8 teaspoon stevia extract (or 9 tablespoons granulated sweetener)
- 4 1/2 tablespoons low carb sweetener (or alternative. See Notes for other options.)
"Peanut Butter" Pudding
- 2 cups coconut milk
- 1/2 cup chia seeds
- 2 1/2 teaspoons vanilla
- 1/8 teaspoon salt
- 4 1/2 scoops stevia (or 9 tablespoons granulated sweetener)
- 13 tablespoons peanut butter (or any other nut or seed butter)
- 4 1/2 tablespoons honey (or alternative. See recipe notes.)
- Place ingredients for Peanut Butter Pudding in the blender, adding chia last to prevent it from swelling and making blending more difficult.
- Blend until smooth.
- Remove from blender and set aside.
- Place ingredients for Chocolate Pudding in blender.
- Blend until smooth.
- Layer the Chocolate and Peanut Butter Puddings alternating as desired.
- I recommend adding the chia last so that it doesn't swell and make blending more difficult.
- Finally, top with Whipped Coconut Cream, Bananas, Chopped Nuts, Homemade Granola, Cookie Crumbs, etc.
Nutritional information is provided as a courtesy and is merely an approximation. Optional ingredients are not included and when there is an alternative, the primary ingredient is typically used. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts since they have been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
There you have it. I so hope that you try it and that you enjoy it as much as we do.
Do you like your chia puddings blended or not?
I hope you enjoy this Chocolate Peanut Butter Chia Pudding and share with others.
What could I use in place of stevia and coconut sugar? Gracias~
So sorry for the late reply--you can really use whatever you like. I put some more options in the post--let me know if that helps!
Excellent!! I used a fluffy stevia-type, 0-cal sweetener. I’ve cooked long enough I could adjust for my own taste. Probably will cut it a little more. I used a premium cocoa. YUM... it was hard not to eat the whole thing. The recipes makes a lot. YUM!!
Sooo glad to hear it!!!
Am I reading this right that each serving has 459 calories and 16 carbs?
Sorry for the delay--we updated the nutrition info and net carbs are in there now.
Thanks for the interesting recipe, it looks yummy. That is a boatload or cocoa, you could easily get very similar results by halving it. Also, could you please be a little more specific on type of sweetener? As an example, if you used that much stevia to sweaten, it would be awful tasting.
Hi there. I LOVE it with this amount of cocoa, but that's up to you. I think that the chocolate portion of this dessert tastes phenomenal so I wouldn't changed it :). About the sweetener, please let me know what you are wondering about. I have 2 kinds in the recipe. Are you referring to both?
Yes actually ?.
Xylitol and coconut sugar have different potencies. It may be helpful to list amounts specific to this recipe.
If using ______, use this amount. Etc.
Thanks btw, looking forward to tasting this.
It's confusing in a way but not totally. I guess my making a conversion chart would be helpful. Typically one would think that xylitol and coconut sugar are 1:1 for sugar, though they are a big different. Stevia is covered in this post: https://wholenewmom.com/kitchen-tips/stevia-what-it-is-and-how-to-use-it/
And honey and maple syrup in this post: https://wholenewmom.com/whole-new-budget/baking-with-honey-sugar-for-baking/
I think that should help you, but let me know if that doesn't. Hope you like it!