Creamy Peanut Butter Cup Chia Pudding Recipe

Introduction

This Creamy Peanut Butter Cup Chia Pudding is a deliciously smooth and nutritious dessert or snack. Combining the rich flavor of peanut butter with chocolate, it’s a wholesome treat that’s simple to make and perfect for any time of day.

Ingredients

• 2 cups (480g) milk of choice
• 2 tbsp (40g) maple syrup
• 1/4 cup (65g) peanut butter (or SunButter for a nut-free option)
• Pinch of sea salt
• 1/2 tsp vanilla extract
• Optional: 2 scoops protein powder or collagen peptides
• 1/2 cup (80g) chia seeds
• 1/4 cup dairy-free chocolate chips, melted (for a softer ganache-like topping, add 1 1/2 tbsp non-dairy milk)

Instructions

1. Step 1: Blend the milk, maple syrup, peanut butter, sea salt, vanilla extract, and protein powder (if using) until well combined and smooth.
2. Step 2: Pulse in the chia seeds. Rest for 30 seconds, then pulse again. Repeat this process 3–4 times until the chia seeds stay suspended and don’t sink to the bottom.
3. Step 3: Transfer the mixture to an airtight container and refrigerate overnight to thicken.
4. Step 4: The next day, blend the pudding on high speed until it becomes very smooth and creamy.
5. Step 5: Divide the pudding evenly between 4 jars or serving cups.
6. Step 6: Melt the dairy-free chocolate chips and stir until smooth. Pour a thin layer of the melted chocolate over each pudding cup. Optionally, sprinkle with chopped peanuts and flaky salt for extra texture and flavor.
7. Step 7: Refrigerate the cups until the chocolate topping is set and firm.

Tips & Variations

• For a nut-free version, substitute peanut butter with SunButter or another seed butter.
• Add a scoop of your favorite protein powder or collagen peptides for an extra nutrition boost.
• Use dairy-free milk such as almond, oat, or coconut for a vegan-friendly pudding.
• Try topping with fresh berries or sliced bananas for added freshness.
• Adjust sweetness by increasing or reducing the maple syrup to your taste.

Storage

Store the chia pudding in an airtight container in the refrigerator for up to 4 days. Keep the chocolate topping chilled to maintain its texture. If the pudding thickens too much after storage, stir in a splash of milk before serving. Enjoy chilled straight from the fridge for the best flavor and consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular peanut butter or does it need to be natural?

You can use either natural or regular peanut butter, but natural peanut butter often results in a smoother texture and richer peanut flavor.

What if I don’t have a blender?

While a blender helps achieve a creamy consistency, you can whisk the ingredients vigorously and stir the chia seeds well. The texture will be slightly different but still delicious.

Creamy Peanut Butter Cup Chia Pudding Recipe

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★★★★★

4.5 from 53 reviews

• Author: Charlotte
• Total Time: 8 hours 15 minutes (including refrigeration time)
• Yield: 4 servings 1x
• Diet: Vegan

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Description

This Creamy Peanut Butter Cup Chia Pudding combines the wholesome texture of chia seeds with the rich flavors of peanut butter and dairy-free chocolate. Sweetened naturally with maple syrup and enhanced with optional protein powder, this make-ahead pudding is a delightful, nutritious breakfast or snack that’s vegan, gluten-free, and customizable for nut-free diets.

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Ingredients

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Base Ingredients

• 2 cups (480g) milk of choice
• 2 tbsp (40g) maple syrup
• 1/4 cup (65g) peanut butter (or SunButter for a nut-free option)
• Pinch of sea salt
• 1/2 tsp vanilla extract
• Optional: 2 scoops protein powder or collagen peptides

Chia Seeds

• 1/2 cup (80g) chia seeds

Topping

• 1/4 cup dairy-free chocolate chips
• Optional: 1 1/2 tbsp non-dairy milk (for softer ganache-like topping)
• Chopped peanuts (for garnish)
• Flaky salt (for garnish)

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Instructions

1. Blend Ingredients: Combine the milk, maple syrup, peanut butter, sea salt, vanilla extract, and protein powder (if using) in a blender. Blend until the mixture is smooth and fully combined.
2. Add Chia Seeds: Pulse the chia seeds into the blended mixture. Let it rest for 30 seconds, then pulse again. Repeat this 3-4 times until the chia seeds are evenly suspended and no longer sinking to the bottom.
3. Refrigerate: Transfer the mixture into an airtight container and refrigerate overnight to allow the chia seeds to swell and the pudding to thicken.
4. Blend Again: The next day, blend the chilled pudding on high speed until it becomes very smooth and creamy.
5. Portion the Pudding: Divide the smooth pudding evenly between 4 jars or serving containers.
6. Prepare Chocolate Topping: Melt the dairy-free chocolate chips, optionally stirring in 1 1/2 tablespoons of non-dairy milk for a softer, ganache-like consistency. Pour a thin layer of the melted chocolate over each pudding cup. Garnish with chopped peanuts and a sprinkle of flaky salt.
7. Set the Chocolate: Refrigerate the pudding cups until the chocolate topping is firm and set, then serve chilled.

Notes

• For a nut-free option, substitute peanut butter with SunButter.
• Adding protein powder or collagen peptides boosts the nutritional content.
• The pudding can be prepared a day ahead for convenience.
• Use dairy-free milk and chocolate chips to keep the recipe vegan and dairy-free.
• Store leftovers in the refrigerator and consume within 3 days for optimal freshness.

• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Category: Breakfast
• Method: Blending
• Cuisine: International

Keywords: chia pudding, peanut butter cup pudding, vegan breakfast, dairy-free dessert, healthy snack, protein pudding, make-ahead breakfast