This Peanut Butter Chia Pudding is creamy, delicious and finished with a dark chocolate shell and crunchy peanuts. It makes the perfect high-fibre snack or healthier dessert that’s packed with peanut butter goodness in every bite!
I’m a huge fan of prepping chia pudding for afternoon snacks. They’re packed with fibre, protein and healthy fats which can help keep you satisfied until dinner time. They’re also super easy to make!
This Peanut Butter Chia Pudding is no exception and tastes like a delicious treat with peanut butter packed in every bite. It does have the extra step of adding melted chocolate, but it’s definitely worth it and creates the perfect, crunchy shell once set.
If you love all things peanut butter (and that classic chocolate peanut butter combo), this chia pudding is for you!
Ingredient Notes
- Chia seeds: chia seeds swell as they sit in liquid and create a pudding like texture. They’re also a nutritional powerhouse and are a great source of fibre, protein and omega-3 fatty acids.
- Almond milk: I used almond milk, but regular milk or any other unsweetened milk alternative will work.
- Greek yogurt: this gives the chia pudding a creamier consistency and adds a little boost of protein. If you’re dairy-free, feel free to use a non-dairy yogurt!
- Peanut butter: for lots of delicious peanut butter flavour, we’re mixing peanut butter into the chia pudding as well as adding a layer on top of the chia pudding once set. I recommend using a drippy peanut butter so that it’s easier to incorporate. Look for one without any added sugars or oils.
- Collagen peptides: I love adding collagen peptides for a boost of protein and added nutrients, but feel free to omit if you don’t have any on hand.
- Maple syrup: for a touch of sweetness. Honey is another great option.
- Dark chocolate chips: you’ll need dark chocolate chips for the chocolate shell. Chopped dark chocolate can also be used.
- Coconut oil: a small amount of coconut oil helps to thin out the chocolate once melted.
- Peanuts: these are completely optional, but they add a little extra crunch to the chia pudding.
- Vanilla extract: for that extra hint of flavour.
- Sea salt: a touch of salt helps to bring out the rest of the flavours in the pudding. I also love topping mine with a little flaky sea salt after I add the dark chocolate for that perfect sweet and salty combo.
How to make this peanut butter chia pudding
- Whisk together the milk, yogurt, peanut butter, maple syrup, collagen peptides, vanilla extract and sea salt. Then add the chia seeds and whisk again.
- Cover the bowl and place in the fridge for at least 4 hours to thicken.
- Divide the chia pudding into small jars or ramekins and top with peanut butter.
- Melt the chocolate chips and coconut oil together. Pour over the chia pudding and peanut butter layer, spreading it out. Top with peanuts and flaky sea salt and place in the fridge for 10 minutes to set.
More chia pudding recipes
- Orange Creamsicle Chia Pudding
- Lavender Blueberry Chia Pudding
- Warm Chia Pudding with Caramelized Bananas
If you make this chia pudding, I’d love to hear from you! Feel free to leave a comment or review below, or tag me on Instagram.
Chocolate Covered Peanut Butter Chia Pudding
This Peanut Butter Chia Pudding is creamy, delicious and finished with a dark chocolate shell and crunchy peanuts. It makes the perfect high-fibre snack or healthier dessert that's packed with peanut butter goodness in every bite!
SERVINGS 2
Ingredients
Chia Pudding
- 1 cup unsweetened almond milk or milk of choice
- 1/4 cup plain greek yogurt or non-dairy yogurt
- 2 tbsp natural, drippy peanut butter
- 1 tbsp maple syrup
- 1 scoop collagen peptides optional
- 1/2 tsp vanilla extract
- Pinch sea salt omit if peanut butter contains salt
- 1/4 cup chia seeds
Topping
- 1-2 tbsp natural, drippy peanut butter
- 2 tbsp dark chocolate chips
- 1/4 tsp coconut oil
- Optional: chopped peanuts and flaky sea salt
Instructions
- In a medium bowl or glass container, whisk together the milk, yogurt, peanut butter, maple syrup, collagen peptides, vanilla extract and sea salt. Add the chia seeds and whisk again. Allow to sit for about 10 more minutes before whisking once more (this helps prevents clumps in the chia pudding).1 cup unsweetened almond milk, 1/4 cup plain greek yogurt, 2 tbsp natural, drippy peanut butter, 1 tbsp maple syrup, 1 scoop collagen peptides, 1/2 tsp vanilla extract, Pinch sea salt, 1/4 cup chia seeds
- Cover the bowl or container and place in the fridge overnight or for at least 4 hours.
- When ready to eat, divide the chia pudding into two small jars or ramekins, leaving some room at the top for the toppings. Top each jar with 1/2-1 tbsp of peanut butter.1-2 tbsp natural, drippy peanut butter
- Place the chocolate chips and coconut oil in a small bowl. Heat in the microwave in 30 second increments, stirring between each one, until the chocolate is melted. Pour the melted chocolate over the chia pudding and peanut butter layer, spreading it out.2 tbsp dark chocolate chips, 1/4 tsp coconut oil
- Top with chopped peanuts and flaky sea salt if using, and place in the fridge for 10 minutes or until chocolate is set. Crack the shell using a spoon and enjoy!Optional: chopped peanuts and flaky sea salt
Video
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