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–+ servings
chocolate peanut butter chia pudding topped with banana

Whole New Mom - https://wholenewmom.com

Chocolate Peanut Butter Cup Chia Pudding

Course: Dessert
Cuisine: Dairy-Free, Gluten-Free, Grain-Free, Keto, Low-Carb, Paleo, THM:S, Vegan
Keyword: Chocolate Peanut Butter Chia Pudding
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 10 servings
Calories: 239kcal
Chocolate Peanut Butter Chia Pudding - like a Reese's Cup in pudding form. Loaded with healthy ingredients and oh so delicious!
Print Recipe

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