Chocolate Peanut Butter Chia Pudding (Like a Healthy Reese’s)

If you love chocolate and peanut butter together, this chia pudding is basically a healthy Reese’s in a jar—rich, smooth, and seriously satisfying.

It’s made with a creamy chocolate and peanut butter layers that come together for a dessert-like treat—without dairy, refined sugar, or complicated prep.

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You can make it the night before and have a quick, filling breakfast or snack ready to go. Blend it for a smooth, mousse-like texture, or skip blending for a more classic chia pudding.

Either way, if you're a Reese's lover like me, it's guaranteed to satisfy!

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.

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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.
• Peanut Butter Alternative: Pretty much any seed or nut butter will work. I've used homemade sunflower seed butter and almond butter and both were great. I've also used pumpkin seed butter for half of the nut butter part as well.
• 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 Homemade Coconut Milk and Easiest Almond Milk.
• Make PB Layer First: I recommend making the Peanut Butter (or other nut butter) Layer first so that you don't have to clean out the blender prior to making the Chocolate Pudding Layer, because the dark color of the chocolate will affect the light color of the Peanut Butter Pudding.
• Sweetener Options: You can use any sweetener you like for this recipe. Coconut sugar is a great healthier option for a sweetener as is honey. Coconut sugar will make the peanut butter layers look darker, however. Allulose, erythritol blends, and stevia extract are good low-carb options.

Serving Suggestions

You can top this recipe with all kinds of yummy things, 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: so rich and decadent
• Pumpkin Chia Pudding: great for fall or anytime
• Mixed Berry Chia Pudding: a refreshing treat
• Blueberry Chia Pudding: full of berry goodness
• Coconut Milk Chia Pudding: rich and creamy and with a touch of lime

Chocolate Peanut Butter Cup Chia Pudding

Chocolate Peanut Butter Chia Pudding – like a Reese's Cup in pudding form. Loaded with healthy ingredients and oh so delicious!

4.67 from 3 votes

Print Pin Rate

Prep Time: 10 minutes minutes

Total Time: 10 minutes minutes

Servings: 10 servings

Calories: 239kcal

Ingredients

Chocolate Pudding

• 2 cups coconut milk (or other nut or seed milk)
• ½ cup chia seeds
• ⅓ – ½ cup cocoa powder
• 2 ½ teaspoons vanilla
• ⅛ teaspoon salt
• 4 ½ tablespoons sweetener of choice (see notes)

Peanut Butter Pudding

• 2 cups coconut milk (and extra if needed)
• ½ cup chia seeds
• 2 teaspoons vanilla
• ⅛ teaspoon salt
• ⅓ – ½ cup peanut butter (or any other nut or seed butter)
• 4 ½ tablespoons sweetener of choice (see notes)

Instructions

• 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.

Notes

• Texture (Blended vs. Traditional): Blend for a smooth, mousse-like texture. For a classic chia pudding, simply whisk and chill without blending.
• Sweetener Options: Use maple syrup, honey, coconut sugar, or a low-carb sweetener. Start with less and adjust to taste.
• Sweetness Tip: For extra sweetness without adding more bulk sweetener, add a small amount of stevia extract or liquid stevia to taste.
• Peanut Butter Layer: This layer is thick and creamy (like a peanut butter cup). Add a splash of milk to thin if desired.
• Milk Options: Any milk works. Full-fat coconut milk is richest; lighter milks create a softer pudding.
• Flavor Tip (Optional): Add a pinch of espresso powder to deepen the chocolate flavor.
• Nut-Free Option: Use sunflower seed butter or another seed butter.
• Storage: Refrigerate up to 4–5 days. Stir in milk before serving if it thickens too much.

 

Nutrition

Calories: 239kcal | Carbohydrates: 15g | Protein: 6g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Sodium: 184mg | Potassium: 188mg | Fiber: 8g | Sugar: 2g | Vitamin A: 9IU | Vitamin C: 0.3mg | Calcium: 118mg | Iron: 2mg | Net Carbs: 7g

Nutritional information is provided as a courtesy and is an estimate only. It may vary depending on ingredient brands, substitutions, and preparation methods. Optional ingredients are not included. Net carbs are typically calculated by subtracting fiber and sugar alcohols (such as erythritol) from total carbohydrates. This information should not be relied upon for medical or nutritional purposes.