Chocolate Peanut Butter Chia Pudding: An Honest Home Cook’s Guide
Pull Up a Stool, Let’s Talk Chocolate Peanut Butter Chia Pudding
So, you ever wander into your kitchen late at night (or, honest, at 6am bleary-eyed and desperate for caffeine) and suddenly just crave something that’s chocolatey, creamy, but—surprise!—not a complete nutritional trainwreck? This is how I stumbled into the lovely, forgiving world of chia pudding. Actually, the first time I made this, I used a blender that sounded like a jet engine. My dog hid under the table. Worth it though. And now, Chocolate Peanut Butter Chia Pudding is basically my go-to for mornings when nobody feels like turning on the oven. Or washing more than one bowl.
Okay, But Why Do I Keep Making This?
I make this when my sweet tooth strikes at breakfast (or midnight, no judgment). My family goes a bit bananas for this because it ticks every box: chocolate—check; peanut butter—double check; a little crunch—from the chia seeds, which, by the way, I used to think were basically just sprouting pets. And yet, this is the kind of thing even my picky cousin will eat (Michael, I’m looking at you—you once rejected a whole chocolate soufflé!). Side note: I actually hated how gloopy chia pudding looked, until I tried it with cocoa powder, and now it’s a different story. Also, it keeps in the fridge; very forgiving if you forget it for a day.
What You’ll Need (and What I’ve Subbed in a Pinch)
- 1/4 cup chia seeds (I usually measure with a generous hand. I once used half flax, wasn’t half as good. Just saying.)
- 1 cup milk — dairy, almond, oat, whatever’s on sale or in the fridge. Evaporated milk? Actually pretty good in a pinch.
- 2-3 tablespoons cocoa powder (Dutch process is posh, but plain old Hershey’s works.)
- 2 tablespoons peanut butter — chunky or creamy, both work! Sometimes I go rogue and use almond butter when out of PB.
- 2 tablespoons maple syrup or honey (I just glug a bit, but there have been times I’ve accidentally doubled the sweetener and, well, no complaints from the kids.)
- Pinch of salt; if I’m feeling fancy, it’s sea salt. Usually, it’s just the shaker by the stove.
- 1/2 teaspoon vanilla extract (optional, but if you’ve got it, why not?)
Let’s Make the Magic Happen
- Mix the wet stuff. In a bowl, whisk together your milk, cocoa powder, peanut butter, maple syrup, vanilla, and salt until mostly smooth. Don’t stress if the peanut butter floats oddly at first; keep mixing, or push it around with the back of your spoon a bit—it’ll get there. Sometimes I use a fork for this because my “good whisk” is always in the dishwasher. Typical.
- Stir in the chia seeds. Toss them right in. If you’re like me, they’ll try and escape or stick together. Just give everything a good stir for a minute or so. This is where I usually sneak a taste. (Quality control, right?)
- Let it chill. Cover the bowl and stash in the fridge for at least 2 hours, preferably overnight. After about 20 minutes, give it another stir so it doesn’t clump up at the bottom. Or don’t—sometimes I forget and it turns out fine, just a bit more uneven!
- Serve. Give it one last stir. Spoon into bowls or jars or whatever you have nearby. Top with whatever you please—honestly, sometimes it’s just a half-squashed banana. Other days it’s mini chocolate chips and a drizzle extra PB if it’s Friday. Who’s judging?
What I’ve Learned (Sometimes the Hard Way…)
- If it turns out too thick, stir in a splash more milk. Too runny? Add a spoonful more chia, though it won’t firm up much after the first hour.
- Once I tried microwaving leftovers to serve warm—did not love it, but maybe that’s just my preference?
- Don’t obsess over perfect mixing. Any tiny cocoa powder lumps sort themselves out by the time it sets.
Some Things I Swapped (And One I Wouldn’t Again!)
- Yogurt instead of some of the milk turns this into a thick, tangy treat.
- Add a handful of chopped dried cherries. This one is a regular in our house now.
- Tried hazelnut spread instead of peanut butter once—too sweet for my liking. But, maybe you’d love it?
Bowl, Spoon… That’s Mostly It
A good whisk helps, but honestly a fork gets the job done. No fancy jars needed; I’ve used a takeaway container before—worked fine. If you ever want a fancier presentation, a mason jar with a lid does feel very Pinterest-y (but also keeps spills off your fridge shelves, which I learned the hard way).
How to Save (or Not Save) Your Pudding
Just stash it in the fridge, covered, and it’ll be fine for a good 2-3 days. Though, in my house, it never lasts more than a day—once my partner found the “hidden” jar and, well, game over. For longer storage tips, Bon Appétit has a pretty reliable guide on keeping chia puddings fresh, if you’re curious.
How We Eat It (And Maybe You Should Too)
Add fresh berries, sliced banana, or whatever fruit looks alive in the crisper. Sometimes we layer it with granola for a bit of texture. My kids insist on a squirt of whipped cream on top at weekends, which… fine, they win. On second thought, toasted coconut flakes are also excellent.
What Not to Rush (Ask Me How I Know)
- If you don’t mix the chia at least once after 20 minutes, you might get a weird solid layer at the bottom. I once tried to just shake the bowl and, yeah, didn’t really work.
- Resist the urge to add all the sweetener up front. It’s easier to adjust later, trust me; batch number two was almost syrup!
- Chill it long enough—if you eat too soon it’ll just be a chocolate soup with seedy bits. I only did this once, but wow, lesson learned.
Real Questions From Real People (Probably)
Q: Can I make this ahead for a week’s worth of breakfasts?
A: Technically, yes, but I think the texture gets a bit off around day 4. Tastes fine, just not as pudding-y.
Q: Will it work without peanut butter?
A: Yup, though you may want a bit less cocoa or add extra vanilla—it’ll be a bit plainer. Or add extra fruit maybe?
Q: Does the brand of chia seeds matter?
A: Not really. Some are pricier, but I’ve had great results with the cheapest bag at the supermarket. If you’re on the fence, Minimalist Baker breaks down the differences.
Q: My pudding looks gritty. Why?
A: Did you let it sit long enough? Or maybe the cocoa wasn’t fully mixed. Give it a good stir after 20 mins and next time mix the cocoa into the milk first.
Q: Can I freeze this?
A: Eh—I’ve tried, and it turns out runny after thawing. Wouldn’t personally recommend.
Side Digression: That One Time I Forgot the Chia Seeds
Quick story—once I made this entire recipe but totally forgot the chia (They were sitting right there on the counter… classic). I ended up calling it “Chocolate Peanut Butter Soup” and, honestly, everyone still ate it with spoons. Sometimes, mistakes are just new recipes in disguise.
Ingredients
- 1/2 cup chia seeds
- 2 cups unsweetened almond milk
- 1/4 cup unsweetened cocoa powder
- 1/3 cup creamy peanut butter
- 3 tablespoons maple syrup
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon sea salt
- 2 tablespoons dark chocolate chips (optional, for topping)
Instructions
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1In a medium bowl, whisk together the almond milk, cocoa powder, peanut butter, maple syrup, vanilla extract, and sea salt until smooth.
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2Stir in the chia seeds and mix well to combine.
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3Cover the bowl and refrigerate for at least 4 hours or overnight, stirring once after about 30 minutes to prevent clumping.
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4Once set, stir the pudding well. Adjust sweetness if desired by adding more maple syrup.
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5Spoon the pudding into serving cups and top with dark chocolate chips before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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