Dessert

Creamy Peanut Butter Cup Chia Pudding Recipe

ByRita Bennet January 22, 2026January 22, 2026

Introduction

This Creamy Peanut Butter Cup Chia Pudding is a delicious and nutritious treat that combines the richness of peanut butter with the texture of chia seeds. Perfect for breakfast or a healthy dessert, it’s easy to make and can be customized to your taste.

The image shows a close-up top view of a dessert in a clear glass filled with a creamy light brown mousse-like layer. On top, there are three large pieces of dark chocolate sprinkled with small crushed nuts. Next to it is a white bowl filled with thick dark chocolate topped with more crushed nuts. At the bottom left, a spoon holds a small scoop of the creamy dessert with a piece of chocolate on it, resting on a white marbled surface. The lighting creates soft shadows and highlights the smooth textures of the mousse and chocolate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups (480g) milk of choice
2 tbsp (40g) maple syrup

1/4 cup (65g) peanut butter (or SunButter for a nut-free option)
Pinch of sea salt

1/2 tsp vanilla extract
Optional: 2 scoops protein powder or collagen peptides

1/2 cup (80g) chia seeds
1/4 cup dairy-free chocolate chips, melted (for a softer ganache-like topping, add 1 1/2 tbsp non-dairy milk)

Instructions

Step 1: Blend the milk, maple syrup, peanut butter, sea salt, vanilla extract, and protein powder (if using) until the mixture is smooth and well combined.

Step 2: Pulse in the chia seeds, then rest for 30 seconds. Pulse again and repeat 3 to 4 times until the chia seeds stay suspended and do not sink.
Step 3: Transfer the mixture to an airtight container and refrigerate overnight to allow the chia seeds to absorb the liquid and thicken.
Step 4: The next day, blend the pudding on high speed until it becomes very smooth and creamy.

Step 5: Divide the pudding evenly between 4 jars or serving cups.
Step 6: Melt the dairy-free chocolate chips and stir until smooth. For a softer, ganache-like topping, add 1 1/2 tablespoons of non-dairy milk. Pour a thin layer of melted chocolate over each pudding cup and sprinkle with chopped peanuts and flaky salt if desired.
Step 7: Refrigerate the cups until the chocolate topping is fully set, then enjoy.

Tips & Variations

Use SunButter instead of peanut butter for a nut-free version that’s just as creamy.
Adjust the sweetness by adding more or less maple syrup to suit your taste.
Try topping with fresh berries for an added burst of flavor and color.

To make it vegan and protein-packed, choose a plant-based protein powder.

Storage

Store the pudding in an airtight container in the refrigerator for up to 3 days. The texture may thicken when chilled—simply stir or blend again before serving. If you’ve added the chocolate topping, keep it refrigerated to maintain firmness, and enjoy within 2 days.

How to Serve

A clear glass cup contains a two-layer dessert on a white marbled surface. The bottom layer is thick and creamy with a light beige color speckled with tiny darker bits, filling most of the cup. The top layer is a smooth, glossy dark chocolate cover, about a quarter inch thick, with a small scoop taken out to reveal the creamy layer underneath. Chopped light beige nuts are sprinkled over the chocolate top, adding texture and contrast. Small nut pieces are scattered around the cup on the surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of a dairy-free milk?

Yes, you can use any milk of your choice, including cow’s milk, almond milk, oat milk, or soy milk. The pudding will still turn out creamy and delicious.

How do chia seeds help in this pudding?

Chia seeds absorb liquid and expand, creating a gel-like consistency that thickens the pudding naturally while adding fiber, omega-3 fatty acids, and nutrients.