High-Protein Peanut Butter & Chocolate Chia Pudding Recipe
Enjoy a nourishing and energizing breakfast with this High-Protein Peanut Butter & Chocolate Chia Pudding. Creamy chia seeds blend with rich cocoa and smooth peanut butter to deliver a thick, delicious pudding packed with fiber, omega-3 fatty acids, and plant-based protein. Perfect to prep the night before for a grab-and-go, nutrient-dense start to your day.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Total Time: 12 hrs 15 mins
- Yield: 4 servings
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
Ingredients
Chia Pudding
- 3 cups unsweetened soy milk
- ¾ cup chia seeds
- ¼ cup Dutch-process cocoa powder, plus more for dusting
- ⅛ teaspoon salt
- 2 tablespoons pure maple syrup, divided
- 1½ teaspoons vanilla flavoring, divided
Peanut Butter Mousse
- ¾ cup nonfat plain strained (Greek-style) yogurt
- ⅓ cup smooth natural peanut butter
- 1 teaspoon pure maple syrup (from divided amount)
- ½ teaspoon vanilla flavoring (from divided amount)
Instructions
- Prepare the chia pudding: In a large bowl, whisk together 3 cups of unsweetened soy milk, ¾ cup chia seeds, ¼ cup Dutch-process cocoa powder, ⅛ teaspoon salt, 2 tablespoons maple syrup (reserve 1 teaspoon for mousse), and 1 teaspoon vanilla flavoring (reserve ½ teaspoon for mousse) until thoroughly combined. Cover the bowl and refrigerate for at least 12 hours, or overnight, until the mixture thickens to a creamy pudding consistency.
- Make the peanut butter mousse: In a small bowl, combine ¾ cup nonfat plain Greek-style yogurt, ⅓ cup smooth natural peanut butter, the reserved 1 teaspoon maple syrup, and ½ teaspoon vanilla flavoring. Stir until the mixture is smooth and creamy. Cover and refrigerate until ready to assemble.
- Assemble the pudding jars: After the chia pudding has set, stir it once to ensure even texture. Divide the chia pudding evenly into 4 jars or small bowls, about 1 cup each. Stir the peanut butter mousse again if necessary, then spread approximately ¼ cup over each chia pudding portion. For an extra touch, dust the tops lightly with additional cocoa powder if desired.
- Make ahead tip: The chia pudding alone can be covered and refrigerated for up to 3 days to save time on busy mornings.
Notes
- For best texture, stir the chia pudding once or twice during the initial chilling time if possible.
- Use Dutch-process cocoa powder for a smoother, less bitter chocolate flavor.
- This recipe is naturally vegetarian, gluten-free, sesame-free, and suitable for those avoiding eggs and dairy to some extent by using nonfat plain Greek-style yogurt and soy milk.
- You can substitute almond milk for soy milk if preferred, but nutrition will vary.
- Add a pinch of cinnamon or a dash of espresso powder for a flavor twist.
