Layers of dairy free creamy chocolate and peanut butter chia seed pudding. A healthy treat for all of those chocolate peanut butter lovers!
I’m kicking off this year by making daily, healthy choices. Getting my booty back on track. The holidays were brutal with all the cookies and sweets. Too much sugar. Time to switch back to a balanced diet, full of fresh fruits and veggies. Also adding back that workout routine that I remember so well. It’s always a challenge at first, but feels so great!
One way I fuel my body is through incorporating more super foods. Hemp hearts, greens {lots of greens}, healthy fats and chia seeds. Chia seeds are one of those powerhouse little seeds that are PACKED with all the good stuff. Antioxidants, fiber, omega 3’s and can even help with that much needed daily energy.
Did you know that Bob’s Red Mill chia seeds gluten free? They are made in their tested facility and safe for all my gluten sensitive and celiac friends. Yay! I always make sure I’ve got their chia seeds on hand. Adding them to my granola, muffins, smoothies and of course, chia seed pudding. Just about the easiest, healthiest dessert!
I can still give into my craving for sweets when I have recipes like this dairy free chocolate peanut butter chia pudding. Made with unsweetened almond milk, a little pure maple syrup, cocoa powder, peanut butter and Bob’s Red Mill chia seeds. Just a few ingredients and there is no cooking involved. Mix, refrigerate and enjoy. The chia seeds do all the work for you, thickening the pudding as they set.
I actually enjoy the texture of the chia seeds in the pudding. Adds texture and reminds me of tapioca pudding, which is my fave! This version of chia pudding has layers of decadent chocolate and creamy peanut butter. With each bite, you get a little bit of both. After creating this recipe, I’ve decided that chocolate and peanut butter should be a part of every breakfast. Don’t you agree?
- 1 cup unsweetened almond milk
- 2 tablespoons pure maple syrup
- 1 1/2 tablespoons cocoa powder
- 1/2 teaspoon pure vanilla extract
- 1/4 cup Bob's Red Mill chia seeds
- 1 1/4 cup unsweetened almond milk
- 3 tablespoons creamy peanut butter
- 2 tablespoons pure maple syrup
- 1/2 teaspoon pure vanilla extract
- 1/4 cup Bob's Red Mill chia seeds
- cocoa nibs {for topping}
- For chocolate pudding, add almond milk, maple syrup, cocoa powder and vanilla extract to mason jar. Whisk together with fork, until cocoa powder is fully combined.
- Add chia seeds. Place lid on jar and shake until mixed well.
- To make peanut butter pudding, add almond milk, peanut butter, maple syrup and vanilla extract to separate jar. Whisk together with fork, until peanut butter is fully combined.
- Add chia seeds. Place lid on jar and shake until peanut butter and chia seeds are mixed well.
- Place both jars in refrigerator. Chill 3-4 hours or overnight, until thickened.
- When set, shake before serving. Add additional 1-2 tablespoons almond milk if too thick.
- Layer chocolate pudding, then peanut butter pudding and additional chocolate pudding in serving dish. Sprinkle cocoa nibs on top {optional} and serve.
Be sure to check out nutritious recipes, the extensive line of Bob’s Red Mill products and printable coupons over at bobsredmill.com!
This post has been sponsored by Bob’s Red Mill. All opinions are my own.
Chia pudding is one of my favorite snacks! I love the layered parfait effect with the chocolate and peanut butter.
Have a giant bag of chia seeds ready to be used, and this looks like a great idea! Question: would it mess things up royally if I substitute the maple syrup for stevia extract? If I can get this more toward the zero glycemic, then it’s for sure a go!
You can totally use stevia extract, Lyndsay! start with a little to taste and then add more as needed, as the liquid stevia is so concentrated.
This recipe looks great. I agree with you that Bob’s Red Mill chia seeds are the best. I use a lot of the Bob’s Red Mill products. I trust the brand to be what is best for my needs. I have allergies to dairy, eggs, gluten and other foods. I really have to be careful what I eat. I have to know which brands I can trust. Thanks for sharing your recipe!