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A glass jar of Chocolate Peanut Butter Chia Pudding

Chocolate Peanut Butter Chia Pudding (Vegan)

  • Author: Liz Madsen
  • Total Time: 5 minutes
  • Yield: 2 cups 1x
  • Diet: Vegan


The best flavor combination joins forces with breakfast to make this delicious Chocolate Peanut Butter Chia Pudding.


Units Scale
  • 1 cup non-dairy milk of choice
  • 2 tablespoons unsweetened cocoa powder (see note 1 for substitutions)
  • 2 tablespoons creamy peanut butter (see note 2)
  • 1 ripe banana, optional
  • 2 pitted medjool dates or 2 tablespoons sweetener of choice (see note 3)
  • 1/4 cup chia seeds


  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 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.


  • Note 1: 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.
  • Note 2: 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.
  • Note 3: 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.
  • Note 4: 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.
  • Cook Time: 5 minutes
  • Category: Snack, Breakfast
  • Method: No Bake, Blender
  • Cuisine: American, Health

Keywords: Vegan Chia Pudding, chia recipe