Chocolate Peanut Butter Cup Chia Pudding (Low-Carb/Dairy-Free)

This Chocolate 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.

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Since I'm all about healthifying things, how about turning this all time favorite flavor combo into a healthy treat.

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!

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.

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.

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Do You Need to Soak Chia Seeds?

Do you need to soak chia seeds just like you should Soak Nuts and Seeds?

The answer is: no. Chia seeds do not have the enzyme inhibitors that other nuts and seeds have, so you don't need to soak them.

You can eat them:
– raw
– blended
– soaked (like in an overnight chia pudding)

But truly no worries about the soaking.

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.
• 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: 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: We use low-carb sweeteners mostly in our home. 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.
• THM: This recipe is an “S” for those on the Trim Healthy Mama plan.

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
Pumpkin Chia Pudding
Berry Chia Pudding
Blueberry Chia Pudding

Chocolate Peanut Butter Cup Chia Pudding—Low-Carb and Dairy-Free

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

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Course: Dessert

Cuisine: Dairy-Free, Gluten-Free, Grain-Free, Keto, Low-Carb, Paleo, THM:S, Vegan

Keyword: Chocolate Peanut Butter Chia Pudding

Prep Time: 5 minutes minutes

Total Time: 5 minutes minutes

Servings: 10 servings

Calories: 459.5kcal

Ingredients

Chocolate Pudding

• 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 low-carb sweetener (or alternative. See recipe 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

• • Food Processor / Blender Notes: 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'd like to make your own nut or seed butter see this post about Homemade Nut and Seed Butter.

• • AIP: You can use organic carob powder instead of cocoa for AIP.

• • PB Filling Notes: 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: I 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: We use low-carb sweeteners mostly in our home. 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.

Nutrition

Calories: 459.5kcal | Carbohydrates: 15.8g | Protein: 11.3g | Fat: 36.2g | Saturated Fat: 21g | Polyunsaturated Fat: 8.02g | Monounsaturated Fat: 6.26g | Trans Fat: 0.05g | Sodium: 83.7mg | Potassium: 310.8mg | Fiber: 11.2g | Sugar: 4.2g | Vitamin A: 200IU | Vitamin C: 0.8mg | Calcium: 160mg | Iron: 3.1mg | Net Carbs: 5g

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.