Peanut Butter Cup Chia Pudding

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Peanut Butter Cup Chia Pudding

Upgrade snack time with this incredibly creamy Peanut Butter Chia Cup Pudding. A silky smooth blended peanut butter chia pudding, topped with chocolate "magic shell". This delicious, no-cook recipe makes a high-protein, high-fiber snack that kids and adults both love. (Vegan option, Gluten Free).

Prep Time10

Total Time10

Servings:

Author: Bri Beaudoin

Ingredients

⅓ cup smooth natural peanut butter (see note 1)
⅓ cup chia seeds (white, see note 2)
1⅔ cup milk (or soy milk, see note 3)
3 tablespoons honey
2 teaspoon vanilla extract
¼ teaspoon fine sea salt
2 tablespoon chopped dark chocolate (or chocolate chips, see note 4)
2 teaspoons coconut oil (see note 5)
chopped roasted peanuts (for garnish, optional)

Instructions

Blend: Add ⅓ cup smooth natural peanut butter, ⅓ cup chia seeds, 1⅔ cup milk, 3 tablespoons honey, 2 teaspoon vanilla extract, and ¼ teaspoon fine sea salt to a high-speed blender (see note 6). Blend until completely smooth and slightly thickened, about 2 minutes, stopping to scrape down the sides 2 to 4 times while blending.

Make sure to stop and scrape the sides so no whole chia seeds are left behind.

Finish: Divide the mixture into 4 small jars or cups (see note 7). Add 2 tablespoon chopped dark chocolate and 2 teaspoons coconut oil to a small microwave-safe bowl. Microwave in 20-second intervals, stirring in between, until melted and smooth. Pour the melted chocolate over the chia pudding. Sprinkle with chopped roasted peanuts, if desired. Cover and refrigerate until the pudding is cold and chocolate is firm, ideally 2+ hours.

Notes

Peanut Butter: I use a smooth, all-natural peanut butter made from 100% dry roasted peanuts (no added salt or sugar). If using a salted peanut butter, start with less salt—add ⅛ teaspoon to the blender, then after tasting the blended mixture, add up to another ⅛ teaspoon.
Chia Seeds: White chia seeds make the pudding look a bit lighter and less speckled. You can swap in black chia seeds if needed. The taste and nutrition are the same.
Milk: Dairy milk (whole, 2% or low-fat) and soy milk work best because they give you the most protein. Other non-dairy milks (like almond or oat) tend to have less protein.
Chocolate: I prefer dark chocolate or semi-sweet chocolate, but you could use milk chocolate if you prefer. Use a chopped chocolate bar or chocolate chips.
Oil: Use refined coconut oil if you don't want any coconut flavor. Otherwise use virgin (unrefined) coconut oil. You can use a neutral oil (like grapeseed oil) if you need, but the chocolate won't firm up quite as much as coconut "magic shell".
High Speed Blender: Use a high speed upright blender (like Vitamix) or a high speed personal sized blender (like NutriBullet Pro). I have tested both. Less powerful blenders or immersion blenders will leave the mixture a bit more gritty. Make sure to stop and scrape the sides multiple times so everything blends evenly.
Yield: This makes 2⅓ to 2½ cups of blended chia pudding. Use jars with at least a ¾ cup capacity. This leaves room for ½ to ⅔ cup pudding per serving, plus the melted chocolate. If you halve the recipe, use a personal-sized blender. A regular-sized blender won't have enough liquid for the blades to spin properly.
Storage: Keep covered in the fridge. Best enjoyed within 4 days.

Nutrition