High-Protein Chocolate Peanut Butter Chia Seed Pudding Recipe

Introduction

This high-protein chocolate peanut butter chia seed pudding is a deliciously creamy and nutritious treat. Packed with fiber, healthy fats, and a rich chocolate flavor, it makes a perfect breakfast or snack to keep you energized throughout the day.

Ingredients

• ½ cup (80 g) chia seeds
• 2 cups (480 ml) unsweetened non-dairy milk* (soy, oat, or almond)
• ¼ cup (60 g) natural peanut butter
• 3 Tbsp (18 g) unsweetened cocoa powder
• 1–2 Tbsp (15–30 ml) maple syrup or honey
• 1 tsp (5 ml) vanilla extract
• Optional: 1 scoop (~30 g) chocolate protein powder

*You can use dairy milk if preferred; whole milk adds creaminess and calories, while skim lowers fat.

Instructions

1. Step 1: In a blender or mixing bowl, combine the non-dairy milk, peanut butter, maple syrup or honey, vanilla extract, and chocolate protein powder if using. Blend or whisk vigorously until smooth and free of peanut butter streaks, about 30 seconds in a blender or 1–2 minutes by hand.
2. Step 2: Add the unsweetened cocoa powder to the mixture. Blend or whisk again until the cocoa is fully incorporated with no dry spots, resulting in a uniform, glossy chocolate base.
3. Step 3: Pour the chocolate-peanut butter mixture into a large bowl. Fold in the chia seeds using a spatula or whisk, making sure every seed is coated to prevent clumping and ensure even hydration.
4. Step 4: Divide the pudding evenly among four 8-oz (240 ml) mason jars or airtight containers, leaving some headspace. Seal tightly and refrigerate for at least 4 hours, or preferably overnight (8 hours) for best texture.
5. Step 5: Before serving, stir each jar to redistribute any settled seeds. Add your favorite toppings and enjoy.

Tips & Variations

• For an extra-smooth pudding, use a high-speed blender and blend thoroughly. If not available, stir the pudding halfway through chilling to break up clumps.
• Swap peanut butter with almond or cashew butter for different nutty flavors.
• Adjust sweetness to taste by varying the amount of maple syrup or honey.
• Add fresh berries or sliced bananas as toppings for added freshness and texture.

Storage

Store the pudding in sealed containers in the refrigerator for up to 4 days. Stir well before serving as chia seeds may settle. This pudding is best enjoyed chilled, but you can let it sit at room temperature for a few minutes if preferred slightly less cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular dairy milk instead of non-dairy milk?

Yes, you can use any dairy milk you like. Whole milk results in a creamier pudding, while skim milk lowers the fat content.

Do I need to soak the chia seeds beforehand?

No soaking is necessary before mixing. The chia seeds will absorb the liquid and form the gel-like pudding texture during the refrigeration period.

High-Protein Chocolate Peanut Butter Chia Seed Pudding Recipe

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★★★★★

4.4 from 60 reviews

This High-Protein Chocolate Peanut Butter Chia Seed Pudding is a creamy, nutrient-packed dessert or breakfast option that combines the rich flavors of peanut butter and cocoa with the health benefits of chia seeds. Easy to prepare and customizable with protein powder and sweeteners, it offers a deliciously smooth texture and a boost of protein and fiber, perfect for a satisfying and wholesome treat.

• Author: Elias
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 10 minutes (includes chilling time)
• Yield: 4 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Main Ingredients

• ½ cup (80 g) chia seeds
• 2 cups (480 ml) unsweetened non-dairy milk (soy, oat, or almond) or dairy milk of choice
• ¼ cup (60 g) natural peanut butter
• 3 Tbsp (18 g) unsweetened cocoa powder
• 1–2 Tbsp (15–30 ml) maple syrup or honey
• 1 tsp (5 ml) vanilla extract
• Optional: 1 scoop (~30 g) chocolate protein powder

Instructions

1. Blend the Base: In a blender or mixing bowl, combine the non-dairy milk, peanut butter, maple syrup or honey, vanilla extract, and protein powder if using. Blend for about 30 seconds until smooth and free of peanut butter streaks, or whisk vigorously by hand for 1–2 minutes.
2. Incorporate the Cocoa: Add the unsweetened cocoa powder into the liquid mixture. Blend or whisk again until fully dissolved and the mixture is a uniform, glossy chocolate.
3. Stir in the Chia Seeds: Pour the chocolate-peanut butter mixture into a large bowl. Fold in the chia seeds with a spatula or whisk, ensuring each seed is coated to avoid clumping and promote even hydration.
4. Portion & Chill: Divide the mixture evenly among four 8-oz (240 ml) mason jars or airtight containers, leaving space at the top. Seal tightly and refrigerate for at least 4 hours, preferably overnight, for the best pudding texture.
5. Final Stir & Serve: Before serving, stir each jar to redistribute any settled chia seeds. Add your favorite toppings or garnishes and enjoy.

Notes

• Use a high-speed blender for a smoother pudding texture.
• If you don’t have a blender, whisk the mixture vigorously to break up clumps.
• Adjust sweetness to taste using maple syrup or honey.
• Try different non-dairy milks to vary the creaminess and flavor.
• For higher protein content, include the optional chocolate protein powder.
• Chia pudding can be stored refrigerated for up to 3 days.

Keywords: chia seed pudding, high protein, peanut butter, chocolate pudding, healthy dessert, vegan, gluten free, no bake