Chocolate Peanut Butter Chia Pudding (Vegan)

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Hey Internet, I don’t know how much more excited I can get about having chocolate and peanut butter for breakfast. I mean, maybe if it was chocolate and mint… but that’s because I have always been obsessed with that flavor combination.

Chocolate and peanut butter is definitely a new obsession for me since going vegan. I love those dark chocolate peanut butter cups (not the traditional PB cups in the orange packaging that aren’t vegan…) and that’s what today’s recipe tastes like!

Also you can see chocolate and peanut butter together in my vegan snickers bites on the blog but I think I’m going to have to come out with a few more recipes with this amazing flavor combination.

This is definitely one of my sweeter breakfast recipes, along with my banana bread vegan baked oats, vegan stuffed French toast s’mores edition, apple pie vegan baked oatmeal, coconut cacao granola, vegan cranberry muffins, and vegan protein mug cake.

Anyway, like I said, you can eat this chocolate peanut butter chia pudding as a sweet breakfast, an easy dessert, or even a snack. My favorite way to eat it though, is breakfast.

Chia pudding is a fantastic breakfast. It’s sweet, satisfying, and will keep you going for many hours until lunch at least. But honestly, I think my energy is higher overall on days I have chia pudding than days I don’t.

And chia seeds are LOADED with nutrients like all your omega fatty acids as well as significant amounts of calcium, fiber, protein, iron, magnesium, vitamins B1 (thiamine) and B3 (niacin), phosphorus, and zinc.

Chia pudding is also great for meal prep and is actually really EASY to meal prep since all you do is blend everything except the seeds, then stir in the seeds, and refrigerate. It will take you like 5 minutes. Let’s do it!

P.S. It also makes a great dessert. If you're into easy desserts, try my list of 50+ No Bake Vegan Desserts!

Why This Recipe Works

This recipe is so easy it’s almost a non-recipe. BUT there is a specific amount of everything and that’s why I am writing it all out. Plus I really want you to make it because it’s just so darn delicious.

So the first thing that happens is we are going to add all the ingredients except for the chia seeds to the blender and blend until smooth.

Can you blend the chia seeds?

Excellent question. YES! If you don’t like the texture of the chia seeds in the pudding, you can blend everything together. I definitely recommend a high speed blender if you want to accomplish a super smooth chocolate chia pudding.

I personally like the texture of the chia seeds once they’ve expanded so I add the seeds after blending. Just stir them in, that’s all!

But back up for just a second. Once you’re done blending but before you add the chia seeds, I want you to taste the mixture.

Is it sweet enough? If not, add another pitted medjool date or more of the sweetener of your choice (maple syrup, agave, vegan honey, etc.). You can even use stevia if you like the taste.

Is it peanut butter-y enough? No? Add more!

The idea here is to make a chocolate peanut butter chia pudding that YOU like.

When you’re satisfied, stir in the chia seeds, add it to a container (jar, bowl, whatever you have), cover and refrigerate.

How long? Well, the chia seeds need some time to expand. At least 1-2 hours. Check it at 1 hour and see if it’s thick enough for you. You can always put it back in for a little bit.

And then you eat! We love our chocolate peanut butter chia pudding with a little vegan yogurt (we use vanilla flavored coconut yogurt) and a sprinkle of vegan mini chocolate chips.

Note: These amounts make 2 servings of chia pudding. Halve or increase the recipe to make the desired number of servings.

• 1 cup non-dairy milk of choice: It really doesn’t matter which kind you use. Just use something you like. Note that this amount makes a very thick chia pudding, so use more if you like yours to be a little more runny.
• 2 tablespoons unsweetened cocoa powder: You can substitute cacao powder if you prefer but keep in mind that it is more bitter so you might want more sweetener. If you can’t have chocolate, give carob powder a try.
• 2 tablespoons creamy peanut butter: I recommend using salted peanut butter because it brings out more flavor in the chocolate. You can substitute peanut butter powder for a lower fat option, but you should either reconstitute that peanut butter powder with water first or add a little more non-dairy milk to the blender. If you can’t have peanut butter, any other nut or seed butter such as almond butter or tahini will work well.
• 1 ripe banana: This is optional but it serves a few purposes: it adds a little more sweetness, it adds a little more fiber and complex carbohydrates, and it makes the chia pudding creamier.
• 2 pitted medjool dates or 2 tablespoons sweetener of choice: Use whatever sweetener you like best for this recipe. Agave, maple syrup, vegan honey, or stevia all work great. Since we’re blending the chia pudding, I went ahead and used dates to make this recipe naturally sweetened.
• ¼ cup chia seeds: White or black chia seeds are both fine.

How to Make Chocolate Peanut Butter Chia Pudding

1. Note: This recipe makes enough for two servings. Halve or increase the recipe (double, triple, etc.) depending on how many servings you want to make at one time. Chia pudding lasts for 5-6 days in the fridge.
2. Add everything except the chia seeds to the blender and blend until smooth.
3. TASTE the mixture. If you like it, move on to step 4. If it’s not sweet enough, add another pitted medjool date or more of your chosen sweetener and blend again. Adjust until you are satisfied with the flavor.
4. Pour into 1 or 2 jars (I used these jars) or containers that you can cover and mix in the chia seeds thoroughly.
5. Cover and refrigerate your chocolate peanut butter chia pudding for at least 1-2 hours. If you’re in a hurry, you can check it after 30-60 minutes and it may be gelled enough for your tastes. You can also refrigerate these overnight so they’re ready for you first thing in the morning.
6. If you made two servings, divide the chia pudding between two bowls unless you already divided it between two jars. Serve with your favorite toppings such as fruit, vegan yogurt, granola (try my coconut cacao granola on top), chocolate chips or shavings, vegan chocolate sauce or a drizzle of runny peanut butter, etc.

Frequently Asked Questions

Did you know I have books? Visit my shop page to see the various e-books I have available. My best seller is Plant-Based Jewish Recipes, and I’m in the middle of a second volume of that as well as a new book in the works that focuses on one of my favorite gluten-free vegan proteins.

Pro Tips for Success

• Make sure to blend your mixture until very smooth. If your medjool dates are hard and dry, soak them in just-boiled water for 20 minutes then drain the water. They should be easier to blend after that.
• Taste the mixture before adding it to containers and mixing in the chia seeds. Now is a good time to adjust the flavors, sweetness, etc.
• If you don’t like the texture of chia seeds, blend them together with the rest of the ingredients. Note that it’s better to have a high speed blender for this so you can get the mixture very smooth.
• Cover the pudding and refrigerate for at least 60 minutes to allow the chia seeds to fully expand. I like to wait at least two hours for a very thick chia pudding.

More Recipes Like This

I have a bunch of sweet breakfast recipes on my site, even though I’ll admit I’m a bigger fan of savory breakfast. However, give me chocolate (and peanut butter!) and I’m not going to complain.

• Banana Bread Vegan Baked Oats
• Coconut Cacao Granola
• Vegan Stuffed French Toast S’mores Edition
• Vegan Lemon Poppyseed Muffins
• Plant Based Pancakes
• Vegan Lemon Blueberry Muffins
• Vegan Cranberry Muffins
• Apple Pie Vegan Baked Oatmeal
• Vegan Coffee and Walnut Cake
• Gluten-free Vegan Banana Bread
• Gluten-free Vegan Pumpkin Bread
• Vegan Protein Mug Cake

<3 Liz

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