Chocolate Peanut Butter Chia Pudding (Like a Healthy Reese’s)
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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.
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.
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
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
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.
Could I also use almond milk in the peanut butter part of the recipe? I REALLY don’t like coconut milk.
YES! Enjoy!
Thank you for this recipe!! I tried it last night and have a couple questions…do all chia puddings have that sort of “gritty” texture to them? I made it in the Vitamix and thought I blended with the chia well, but the girls don’t love the texture…. Also, it made a ton more than I thought it would—it completely filled my 7 cup Pyrex dish!! So I guess I need to know how long it will last in the fridge? 🙂 Thanks again!
You are so welcome!
I haven’t felt that it is gritty. Maybe it needs to be blended more? I assume you used the tamper? What’s funny is that we typically have the chia in there for a long time and then blend it. It maybe makes it harder to blend but I never felt it was gritty so perhaps that is the answer? I just asked my boys and they didn’t think it’s gritty. Hope that helps!
It can go bad a little quickly – maybe 3-4 days? You might be able to freeze it in smaller containers.
Your ingredients state “Place all ingredients in a blender”, yet you show the pudding as being layered. Are you first blending the chocolate ingredients, removing them from the blender, washing the blender, and then putting the P.B. ingredients into the blender?
Hi Patty. Thanks for reading. I’m so sorry about that. I changed the recipe to reflect the layering of the puddings and somehow it’s not showing up. I just added it again. Hope you enjoy it!
Thanks, that makes it clearer. I think a lot of people will try this one!!
Thanks, that makes it clearer. I think a lot of people will try this one, if they are able to copy and paste the recipe!!
You are welcome! I gather that you are referring to the printing issue on my site? I’m working on it. It’s a big mess. Hoping to have something going next week?
When I try to print I get gobblygook in the recipe. I copied and pasted to print, but you might want to see what causes it. I had another recipe earlier that did the same thing.
Oh no. I know my IT guy was doing things today. I just messaged him to see what is going on. What time did you try to print the other one?
I am so excited to try this out. We are big fans of Chocolate and Peanut Butter! Thank you so much for sharing this recipe!
You are so welcome! Hope you like it!
Wow! We love chia pudding! But chocolate/pn butter?!? Can not WAIT to make! 🙂
Two questions: 1st-How can I substitute liquid stevia drops for the “scoops”?
2nd- Can I substitute defatted peanut flour for pn butter? If so, what would be a good equivalency?
Hi there. You can use a conversion chart for the liquid conversion. You could definitely use the powder but should make PB with it first I think. Enjoy!
My kids will be so excited to try this! Thanks for making truly sugar free recipes. Creating treats for kids dealing with candida issues is vital to them having a positive experience while healing.
You are so welcome, Rachel. I so hope they like it! More recipes to come. I worked on a few more tonight but they’re not quite right yet….candida is so hard!
Your yummy-sounding recipe calls for 4 scoops of Stevia, and is linked to tiny measuring spoons. Which size of the measuring spoons do you use? Thanks so much! Can’t wait to try it!
Hi Patty! The 1/32 of a tsp is the “scoop” of stevia so you can start w/ that for one scoop and go from there! Hope you like it!
I’m sure I will! I’ve been doing an elimination diet and am starting to try new foods, and hopefully by New Years I can give this a try as a celebration for being good to my body and trying to heal it!
I hope so too!
No Candida…just severe addictions to sugar and grains plus everything you can mix with them to make them into everything so delicious. 🙁 I try to follow a strict keto diet, but…..it only takes one fall off the wagon to make me want to eat more and more….even the good stuff (like pb) can be a big problem.
I appreciate your site and have followed it for some time. Keep up the great recipes!
I hear you!!! I had those issues too. I can have a small amt of PB but not that much.
Thanks again for the kind words. It means a lot. I have a lot on my plate now including a Huge redesign – sorry I haven’t had as much coming out. Trying to juggle it all! More recipes coming soon….I have a few in the works.
Looks Wonderful!! How many servings does this make? I find I usually have to cut recipes in half. 4 cups milk and 1 cup chia sounds like quite a bit. Thanks!
Thanks, April!
Good question. I typically don’t put serving sizes on my recipes but this would make at least 4. Enjoy!
OH! Thanks for the speedy reply.
Checking my other chia pudding recipes, it looks like it would be 8 servings for me (1 c milk, etc. seems to be 4 servings. Your glasses do look large! lol. I will cut it in half and I know I will love it. Nothing like pb and chocolate. It will have to wait, I have no pb and have already bought groceries for the week.
Oh no! No PB in the house! Emergency for sure.
Actually we almost never have it here due to my son’s allergies, but we do on occasion and we have some of the PB butter right now. I adjusted the recipe to reflect 4 servings – thanks for the suggestion. Enjoy!
Maybe get some extra PB on this trip so you don’t run out :).
For most people getting extra is the way to do it. But, I have serious food addictions and pb can be a problem for me (with all the things that go with it!). So, I purposely don’t buy it often. Can’t wait to get some and try that recipe!
I completely understand. You’re very smart! You could try it with almond butter as well – less of the addictive qualities (or at least I think so). Do you by chance have candida? PB can be a big factor there.