Chocolate Peanut Butter Cup Chia Pudding ~ low carb & dairy free

The information provided in this post is for informational purposes only and should not be construed as medical advice.
It is not a substitute for your doctor's care plan or advice.

This Chocolate Peanut Butter Chia Pudding is an easy dairy-free dessert that's super healthy too -- loaded with the benefits of chia seeds.

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?

You better believe it.

I have a real weakness for Reese's Cups.


A really big one.

We never buy candy, but if we're at a party or gathering and there are mini PB Cups to be had, I'm a sucker for them.

And at Halloween, if my kids go to an event or go door to door, those PB Cups are something I'm totally coveting and bartering for.  It's bad.

Thankfully this doesn't happen often since I'm not a fan of the ingredients.  Yup, they are a little better than those candies that are basically just artificially colored sugar mushed together, but……

But oh – the taste.  Sigh, Reese's.  You really did it.

The History of Reese's

Yes, I had to find out.  I just had to.

Because this person deserves some kind of reward.

My Henry Reese was the father of 16 kids.  The short version of the story is that Mr. Reese got a job on the Hershey Dairy Farm (of Hershey Chocolate fame).  He started working in the chocolate factory and was encouraged to make his own chocolates. In 1920, his business was doing quite well and it led to him selling “Penny Cups” (they cost only a penny then), which were later to become Reese's Peanut Butter Cups.  You can read all of the fascinating story here, including how the Hershey Company bought the H.B. Reese Candy Company for $23.5 M in 1963.

Now, I am not going to be able to get any $23.5M windfall from this recipe for Chocolate Peanut Butter Chia Pudding, but I think it will get me a few Chocolate and Peanut Butter Lover “thank you”s from you all, in addition to it seriously coming to the rescue of my never-ending love of Chocolate and Peanut Butter.

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 (sources: 1, 2)

And that's just the beginning.

This Chocolate Peanut Butter Chia Pudding is an easy dairy-free dessert that's super healthy -- loaded with the benefits of chia seeds!

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 PuddingBerry Mousse, and Pumpkin Chia Pudding.

Plus I'm already working on a few other versions… 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.  Of course, peanut butter is something special, but not if you have an allergy to it like my son does.

We used my Homemade Nut Butter / Seed Butter in this recipe. Making your own nut and seed butters is a fabulous way to save money and have total control over your ingredients.  You can see more about how to make your own Homemade Nut Butters and Homemade Seed Butters here.

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.

You can:

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.

This Chocolate Peanut Butter Chia Seed Pudding is an easy dairy-free dessert that's super healthy too -- loaded with the benefits of chia seeds.

This Chocolate Peanut Butter Chia Pudding is an easy dairy-free dessert that's super healthy too -- loaded with the benefits of chia seeds.

Chocolate Peanut Butter Cup Chia Pudding ~ low carb and dairy-free options

Preparation 5 mins
Total Time 0:05
Serves 4 servings     adjust servings

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


    Chocolate Pudding

    PB part


    1. Place ingredients for Peanut Butter Pudding in the blender, adding chia last to prevent it from swelling and making blending more difficult.
    2. Blend until smooth.
    3. Remove from blender and set aside.
    4. Place ingredients for Chocolate Pudding in blender.
    5. Blend until smooth.
    6. Layer the Chocolate and Peanut Butter Puddings alternating as desired.
    7. I recommend adding the chia last so that it doesn't swell and make blending more difficult.
    8. Finally, top with Whipped Coconut Cream, Bananas, Chopped Nuts, Homemade Granola, Cookie Crumbs, etc.


    Recipe Notes

    The Peanut Butter filling is a little thick -- feel free to add more coconut milk to thin it out as desired.

    Dietary Notes - you can of course use regular milk and whatever sweetener you like.

    I recommending 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.

    1 review


    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?
    Please share with your other Chocolate Peanut Butter loving friends…

    These comments do not necessarily reflect the opinions of Whole New Mom, LLC.


      Speak Your Mind


    1. Hi, I do not have access to the same brand of stevia that you have used and I am really having a hard time figuring out how much stevia is in one of your scoops.

      Please help, I would really like to give this recipe a try.

    2. hey there. do you know how many serves this is and the cal content? thanks 🙂

      • We’ve talked about putting a nutrition calculator on my site but haven’t done it yet for various reasons. Maybe in the future. Thanks! Serving amt depends on how much you eat but it is pretty filling.

    3. Could I also use almond milk in the peanut butter part of the recipe? I REALLY don’t like coconut milk.

    4. 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.

    5. 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!

    6. 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.

    7. 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!

    8. 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?

    9. 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!

    10. 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!

    11. 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… 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.

    12. 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.