My two favorite flavors are coming together as one in this delicious mouth watering chia pudding recipe. Vegan, gluten-free and paleo friendly!
Just like overnight oats, chia pudding was an acquired taste for me but once after a few tries, I was hooked. Now I just can’t stop eating it! Not to mention that chia seeds are a superfood so the health benefits are well, pretty freaking super!
Chia seeds are naturally high in fiber, protein, omega-3, omega-6, calcium, copper, potassium and zinc!
This pudding recipe is so simple to make and takes just a couple of minutes to prep!
Healthy Chocolate Peanut Butter Chia Pudding
Chocolate Peanut Butter Chia Pudding so healthy you can eat it for breakfast!
Ingredients
- 1/2 c chia seeds
- 1 1/2 c almond milk
- 32g chocolate protein powder (I used PEScience 30% off code PBCHOCO)
- 1/4 c unsweetened cocoa powder
- 2 tbsp agave
- 2 tbsp all natural peanut butter
Instructions
- Place the chia seeds, cocoa powder and protein into a mason jar and give it a swirl just to combine the ingredients. Add in the almond milk and agave. Put the lid on tight and shake until completely mixed. Place the jar into the refrigerator for at least 4 hours or overnight.
- Remove from the fridge and separate chia pudding into 4 serving bowls and layer with peanut butter.
Liz S. says
June 12, 2017 at 11:46 pmAs I commented to you on Instagram, this recipe came at the perfect time – thank you again for sharing it! Hope this isn’t a dumb question; but how long will the 4 portions last in the fridge?
peanutbutterpluschocolate says
June 13, 2017 at 8:16 amThank you, Liz!!! You are so sweet! I usually eat mine up with 3-4 days. I’ve never kept them longer than that.
Liz S. says
June 13, 2017 at 5:19 pmOh yes, definitely – I figured 3 days, but just wanted to ask to make sure 🙂 Thank you again! And I have 3 flavors of PEScience in my pantry, including the one you used, so I’m all set to make these soon. Always appreciate your awesome recipes.
Liz S. says
June 14, 2017 at 4:36 amP.S. – Last comment, I promise! (I hope I can promise, haha). Since I have a lot of maple syrup on-hand (just purchased some from a local maple farm, at the farmer’s market), can I use that instead of the agave nectar? I hate to be one of those commenters, asking about substitutions; but since it’s what I have on-hand, I wanted to check.
peanutbutterpluschocolate says
June 14, 2017 at 2:01 pmAbsolutely!!! And no worries about all the comments! Please, comment away! 🙂
Liz S. says
June 15, 2017 at 11:14 pmOkay, I lied – back with another comment/question. Even though I DO like chia seeds, I think I might prefer that this pudding have a smooth texture… would I totally screw up the recipe if I blended all the ingredients as a last step, before putting into jars and chilling in the fridge?
peanutbutterpluschocolate says
June 16, 2017 at 4:36 amI’ve seen some recipes that blend the chia until smooth before placing in the refrigerator but I’ve never actually tried it. It should work though 🙂 let me know how it goes!
Tina Clarke says
January 15, 2018 at 6:11 pm32 g of chocolate protein powder? is that 8 tsps?
peanutbutterpluschocolate says
January 15, 2018 at 10:58 pmHi Tina. I think it would definitely be more than 8 tsp. Probably closer to 1/3 cup. I just used one scoop of whey protein which is 32g for PEScience the brand I used.