Creamy Peanut Butter Cup Chia Pudding Recipe
This Creamy Peanut Butter Cup Chia Pudding is a delicious and nutritious make-ahead breakfast or snack that’s packed with protein and healthy fats. Combining creamy peanut butter, chia seeds, and a rich chocolate ganache-like topping, this pudding offers a delightful dessert-like experience that’s also wholesome and satisfying. It’s easy to prepare, vegan-friendly, and customizable with protein powder or collagen peptides for added nutrition.
- Prep Time: 10 minutes
- Cook Time: 10 minutes (mostly melting chocolate and blending)
- Total Time: 8 hours 20 minutes (including refrigeration overnight)
- Yield: 4 servings 1x
- Category: Breakfast, Snack, Dessert
- Method: Blending
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
Base 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
Chia Seeds
- 1/2 cup (80g) chia seeds
Topping
- 1/4 cup dairy-free chocolate chips
- Optional: 1 1/2 tbsp non-dairy milk (for a softer ganache-like topping)
- Chopped peanuts (for garnish)
- Flaky sea salt (for garnish)
Instructions
- Blend Base Ingredients: In a blender, combine the milk of choice, maple syrup, peanut butter, sea salt, vanilla extract, and protein powder or collagen peptides if using. Blend until the mixture is smooth and fully combined.
- Add Chia Seeds: Pulse the chia seeds into the blended mixture. Rest for 30 seconds, then pulse again. Repeat this 3-4 times until the chia seeds are evenly dispersed and do not sink to the bottom.
- Refrigerate Overnight: Transfer the chia mixture to an airtight container. Refrigerate it overnight to allow the chia seeds to absorb the liquid and thicken into a pudding.
- Blend Smooth: The following day, blend the chilled pudding on high speed until very smooth and creamy, breaking up any clumps of chia seeds.
- Portion into Jars: Divide the pudding evenly into 4 jars or serving containers.
- Prepare Chocolate Topping: Melt the dairy-free chocolate chips until smooth. For a softer ganache-like consistency, stir in 1 1/2 tablespoons of non-dairy milk while melting.
- Top and Garnish: Pour a thin layer of the melted chocolate over each pudding jar. Sprinkle with chopped peanuts and flaky sea salt for added texture and flavor.
- Chill to Set: Refrigerate the jars until the chocolate topping is set and firm.
Notes
- For a nut-free option, substitute peanut butter with SunButter (sunflower seed butter).
- Adding protein powder or collagen peptides boosts the protein content but can be omitted if desired.
- The pudding can be made a day ahead for an easy grab-and-go breakfast or snack.
- Use any milk of choice: almond, soy, oat, dairy, or other plant-based alternatives.
- The chocolate topping can be adjusted for thickness by varying the amount of non-dairy milk added.
- Store any leftovers in the refrigerator for up to 3 days.
Keywords: chia pudding, peanut butter, vegan pudding, healthy breakfast, protein pudding, dairy-free dessert, make-ahead pudding, chocolate topping
