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–+ servings
Peanut Butter Cup Chia Pudding

Decadent Peanut Butter Cup Chia Pudding for a Guilt-Free Treat

A delicious Peanut Butter Cup Chia Pudding that is nutritious and perfect for guilt-free indulgence.
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Prep Time 15 minutes
Chilling Time 8 hours
Total Time 8 hours 15 minutes
Servings: 4 cups
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pudding Base
  • 1/2 cup chia seeds can substitute with flax seeds
  • 1 cup non-dairy milk almond or coconut milk works best
  • 1/2 cup creamy peanut butter use natural peanut butter for best flavor
  • 1/4 cup maple syrup can substitute with agave syrup or honey
For the Chocolate Topping
  • 1 cup dark chocolate chips use dairy-free chocolate chips for vegan option
  • 1 tablespoon coconut oil optional, for a smoother melting consistency
For a Dairy-Free Ganache (Optional)
  • 1/2 cup coconut milk can replace with any non-dairy milk

Equipment

  • Mixing Bowl
  • Whisk
  • Blender
  • Microwave-safe Bowl
  • Spatula

Method
 

Step-by-Step Instructions
  1. In a medium-sized mixing bowl, combine chia seeds, non-dairy milk, peanut butter, and maple syrup. Whisk until smooth.
  2. Cover and refrigerate for at least 8 hours or overnight to thicken.
  3. Blend the thickened mixture in a high-powered blender until silky smooth, about 30-60 seconds.
  4. Melt dark chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until glossy.
  5. Pour the melted chocolate over the chilled chia pudding and spread evenly. Chill for an additional 15-30 minutes.
  6. Scoop the pudding into bowls and enjoy, optionally topping with fresh fruits or granola.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 30gProtein: 9gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 120mgPotassium: 300mgFiber: 8gSugar: 10gVitamin A: 1IUVitamin C: 2mgCalcium: 150mgIron: 2mg

Notes

Allow the pudding a good stir after thawing or reheating to regain creamy consistency. Store in an airtight container for up to 5 days in the fridge or freeze for up to 3 months.

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