High-Protein Chocolate Peanut Butter Chia Seed Pudding Recipe

Introduction

This high-protein chocolate peanut butter chia seed pudding is a delicious and nutritious way to start your day. Creamy, rich, and packed with fiber and protein, it transforms simple ingredients into a satisfying morning treat. Plus, it’s easy to prepare ahead and customize to your taste.

Ingredients

• ½ cup (80 g) chia seeds
• 2 cups (480 ml) unsweetened non-dairy milk (or dairy milk if preferred)
• 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. Step 1: In a blender or large bowl, combine the non-dairy milk, peanut butter, maple syrup or honey, vanilla extract, and protein powder if using. Blend or whisk vigorously until the mixture is smooth and free of peanut butter streaks, about 30 seconds in a blender or 1–2 minutes by hand.
2. Step 2: Add the cocoa powder to the liquid mixture. Blend or whisk again until fully incorporated and the mixture is glossy and uniform in color.
3. Step 3: Pour the chocolate-peanut butter mixture into a large bowl, then fold in the chia seeds with a spatula or whisk to coat evenly and prevent clumping.
4. Step 4: Divide the mixture evenly among four 8-oz (240 ml) jars or airtight containers, leaving some headspace. Seal tightly and refrigerate for at least 4 hours, preferably overnight for the best texture.
5. Step 5: When ready to eat, stir each jar well to redistribute any settled seeds. Add your favorite toppings and enjoy.

Tips & Variations

• For an extra-smooth pudding, blend the chia mixture again just before chilling.
• Use powdered peanut butter mixed with water as a lower-fat alternative to natural peanut butter.
• Fold in 2 tablespoons of dark chocolate chips before portioning for a melty double chocolate effect.
• Substitute sunflower seed or almond butter for peanut butter if you need a nut-free option.
• A pinch of sea salt enhances the sweetness and deepens the chocolate flavor.
• Try toppings like fresh fruit, chopped peanuts, cacao nibs, granola, almond butter drizzle, or a dusting of cinnamon or cayenne for variety.

Storage

Store the pudding in sealed containers in the refrigerator for up to 5 days. Give it a good stir before serving, and if it thickens too much, stir in a little milk to loosen the texture. This pudding is best enjoyed cold but can be eaten at room temperature if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

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

Yes, dairy milk works well and will make the pudding creamier. Whole milk adds richness, while skim milk keeps it lighter.

Do I need to blend the pudding twice?

Blending the pudding again after adding chia seeds is optional but helps achieve a silkier texture. A vigorous stir halfway through chilling also breaks up clumps if you don’t have a blender.

High-Protein Chocolate Peanut Butter Chia Seed Pudding Recipe

Print Recipe

★★★★★

4.5 from 57 reviews

This High-Protein Chocolate Peanut Butter Chia Seed Pudding is a creamy, nutrient-packed breakfast or snack that combines chia seeds, peanut butter, and cocoa for a delicious and satisfying treat. Packed with fiber, protein, and healthy fats, it’s perfect to transform your mornings with a velvety texture and rich chocolate flavor, customizable with your favorite milk and optional protein boost.

• Author: Clara
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 4 to 12 hours (including chilling)
• Yield: 4 servings 1x
• Category: Breakfast
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Base Ingredients

• ½ cup (80 g) chia seeds
• 2 cups (480 ml) unsweetened non-dairy milk (soy, oat, or almond recommended)
• 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 Ingredients

• 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 chocolate protein powder if using. Blend or whisk vigorously until the mixture is perfectly smooth and free of peanut butter streaks, about 30 seconds in a blender or 1–2 minutes by hand.
2. Incorporate the Cocoa: Add the unsweetened cocoa powder to the blended liquid. Blend or whisk again until the cocoa is fully dissolved and the mixture is uniform and glossy, with no dry pockets remaining.
3. Stir in the Chia Seeds: Pour the chocolate-peanut butter mixture into a large bowl. Fold in the chia seeds evenly with a spatula or whisk to coat every seed and prevent clumping, ensuring even hydration.
4. Portion & Chill: 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, preferably overnight (8 hours) for the best texture.
5. Final Stir & Serve: Before eating, stir each jar well to redistribute any settled seeds. Top with your favorite garnishes such as fresh fruit, chopped nuts, or a drizzle of almond butter, and enjoy.

Notes

• For an extra-smooth texture, blend the chia seed mixture again just before chilling.
• To lower fat content, replace half the peanut butter with powdered peanut butter mixed with water.
• Add 2 Tbsp dark chocolate chips for a double chocolate twist by folding them in before chilling.
• Substitute peanut butter with sunflower seed or almond butter for nut-free options.
• A pinch of sea salt enhances sweetness and deepens chocolate flavor.
• Top with fresh fruits, granola, or spices like cinnamon or cayenne for variety and extra flavor layers.

Keywords: chia seed pudding, chocolate peanut butter pudding, high protein breakfast, healthy snack, no-cook pudding, vegan pudding option, gluten free, dairy free