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Chocolate Peanut Butter Chia Pudding

Up close overhead view of Chocolate Peanut Butter Chia Pudding in a white dish on a wooden surface.

5 from 7 reviews

Chocolate Peanut Butter Chia Pudding is the ultimate healthy treat! It’s a great source of fibre, calcium and healthy fats, and when it’s topped with chia jam, caramelized bananas and granola, it’s sure to satisfy your sweet tooth!

Scale

Ingredients

For the pudding:

Optional toppings:

Instructions

  1. Making the pudding: Add all the ingredients to a bowl and whisk until combined. Cover and refrigerate for 3-4 hours, or overnight, until the chia seeds have plumped and the pudding has thickened. The pudding will keep in the fridge for 2-3 days.
  2. Assembling the pudding: Divide the pudding into 2 dishes, and top with desired toppings. Enjoy!

 

Notes

  1. Using 1/3 cup of chia seeds will create a thick pudding. If you don’t like your pudding thick, just reduce the amount of chia seeds.
  2. If you don’t have salted peanut butter, you can use smooth natural peanut butter and add a pinch of salt to the pudding.
  3. To make the triple berry chia jam, add 1 cup each of blueberries, strawberries, and blackberries (fresh or frozen) and 1 tbsp. of maple syrup to a small sauce pan. Cover and bring to a low boil. Simmer until the fruit has softened. Mash the berries and stir in 4-6 tbsp. chia seeds (depending on desired thickness of jam). Remove from heat and let sit for 20 minutes covered. Store in the fridge and enjoy within 2 weeks.
  4. To caramelize the banana, slice one medium-sized banana and spread the slices out on a pre-heated, greased frying pan. Sprinkle on 1/2 tsp coconut sugar. Sauté the banana slices for 3-4 minutes, turning over at the mid-way point. The banana slices are done when they are slightly softened and the coconut sugar has melted. I avoid using a banana that is overly ripe as it will be too sweet and mushy when caramelized.