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.

Ingredients

Scale

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)

Instructions

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.
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.
Refrigerate: Transfer the mixture into an airtight container and refrigerate overnight to allow the chia seeds to swell and the pudding to thicken.
Blend Again: The next day, blend the chilled pudding on high speed until it becomes very smooth and creamy.
Portion the Pudding: Divide the smooth pudding evenly between 4 jars or serving containers.
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.
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