Chia seeds, which are often used in place of flax seeds, are a fantastic addition to many foods – and this dreamy chocolate peanut butter chia pudding is no exception. Whether you’re already a fan of chia seeds or have yet to try them, we think you will absolutely love this recipe! With less than 10 ingredients – all healthy – you can treat yourself to this chocolate chia pudding any time – for dessert, a snack, and even breakfast. Once you’ve made it, feel free to share the recipe with family and friends on Facebook, Pinterest, Instagram, and Twitter.
When mixture is ready, place ½ cup of it in a small bowl and set aside. Add the cocoa powder to the remaining mixture, whisking to blend. Then add the peanut butter to the small bowl of pudding, whisking until well blended. Add another 1 to 2 tablespoons of yogurt if your peanut butter is extra thick and difficult to blend.
Spoon the mixture into 4 serving dishes, layering the peanut butter mixture in between two layers of the chocolate mixture. Refrigerate for 8 hours or overnight.
When ready to serve, top with crushed peanuts, if desired.
In the mood for a classic, creamy chocolate pudding? Our Chocolate Yogurt Pudding is a chocolate lover’s favorite and just what you need to satisfy your craving. Did you know that Cabot is a cooperative of 800 farm families who all work diligently to produce only the highest quality products? We’d love for you to share your thoughts about this chocolate peanut butter chia pudding so, if you could rate and review the recipe once you’ve tried it, we’d really appreciate it!
1 cup Cabot Vanilla Bean Lowfat Greek Yogurt or Triple Cream Vanilla Bean Greek Yogurt
1 cup low-fat (1%) milk
2 tablespoons pure maple syrup
¼ cup chia seeds
⅛ teaspoon Kosher salt
3 tablespoons cocoa powder
3 tablespoons all-natural peanut butter
crushed peanuts for serving (optional)
Prep: 10 mins | Total: 10 mins
COMBINE yogurt, milk, maple, chia seeds and salt in a medium bowl. Whisk until blended. Refrigerate for one hour.
REMOVE ½ cup of the mixture and set it aside in a small bowl.
ADD the cocoa powder to the remaining mixture. Whisk to blend.
ADD the peanut butter to the small bowl of pudding. Whisk until well blended. If your peanut butter is very thick, you can add an additional 1 to 2 tablespoons of yogurt.
SPOON the mixture into 4 serving glasses or bowls in layers with the peanut butter mixture between two layers of chocolate. Top with crushed peanuts, if desired.
REFRIGERATE for 8 hours or overnight.
Recipe and photo courtesy of Caroline Hurley.