This Peanut Butter Chocolate Chia Pudding is rich, creamy, and loaded with 21g of protein — no protein powder needed! It’s a deliciously chocolatey treat that’s both nourishing and satisfying.
If you love chia seed puddings, then try my mango chia pudding or the coconut chia pudding recipe next!
If you are looking for ways to add protein to chia pudding without using protein powder, then this recipe is for you! With over 21 grams of protein per serving, all from real, wholesome ingredients.
Table of contents
👩🍳Why our recipe?
- High in protein without protein powder
- Creamy, chocolatey, and tastes decadent!
- Meal prep for the week - Perfect for a quick snack or a healthy breakfast.
- Healthy, nutritious, and wholesome.
Short Video
How much of protein is in chocolate chia pudding?
This peanut butter chocolate chia pudding packs a serious protein punch—no powder needed! 💪 It gets its protein naturally from chia seeds, peanut butter, and milk. Those tiny chia seeds alone bring in about 9 grams of plant-based protein, plus more from the peanut butter and milk. One serving contains an impressive 21 grams of protein, all from real, wholesome ingredients.
Thickness of chia seed pudding
I find that 2 tablespoons of chia seeds to ½ cup of milk gives the perfect pudding-like consistency. The peanut butter and cocoa powder also help thicken it up.
You can always add more or less milk depending on how thick you like it. Just keep in mind—the type of milk you use matters too!
Coconut milk makes it creamier and thicker, while something like skim milk will give you a looser, lighter pudding.
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Recipe tips
- Mix Well: Stir the seeds thoroughly before refrigerating to avoid clumps.
- Make it peanut-free: Use almond butter or sunflower seed butter.
- Make it vegan or dairy free: Use almond milk or coconut milk instead of dairy milk.
- Freeze: Chia seed pudding can be frozen in airtight containers for up to 1 month. Thaw overnight in the fridge.
- Meal-prep: Double or triple the batch, portion it into small jars or containers, and pop them in the fridge—perfect for a quick grab-and-go breakfast or snack!"
Frequently asked questions
If you need a peanut-free option, try using almond butter or sunflower seed butter instead—they work just as well! Just keep in mind that each will slightly change the flavor, so pick one you enjoy.
It usually takes about 3 hours to thicken, but for the best results, let it sit overnight. That way, the chia seeds can fully soak up the liquid and give you a nice, creamy pudding.
Here are a few reasons why your chia seed pudding didn’t thicken:
1. The chia-to-liquid ratio might be off. If you use too much milk or not enough chia seeds, the pudding will turn out runny. Aim for about 2 tablespoons of chia seeds per ½ cup of milk.
2. It didn’t sit long enough. Chia seeds need time to soak and expand. If it's still thin after a couple of hours, try letting it chill overnight for that perfect pudding texture.
3. It wasn’t stirred properly. You need to stir, just not constantly. Mix everything well, let it sit for 5 minutes, give it one more good stir to break up any clumps, then cover and refrigerate.
More high protein snacks
Peanut Butter Chocolate Chia Pudding
Ingredients
- 3 tablespoons peanut butter
- 2 tablespoons chia seeds
- 1 ½ tablespoons maple syrup or honey
- 1 ½ tabelspoons cocoa powder
- ½ teaspoon vanilla extract
- ½ cup milk
Instructions
- In a small bowl, mix together the peanut butter, chia seeds, maple syrup, cocoa powder, vanilla, and about a third of the milk. Stir really well until the peanut butter is fully blended—using a small whisk or even the back of a spoon makes it way easier!
- Add the remaining milk and mix until evenly combined.
- Let settle for 5 to 10 minutes, then mix again very well until you see no clumping.
- Cover the jar and store in the fridge overnight or for at least 4 hours.
- When you're ready to eat, top it with berries, sliced banana, chopped nuts—or a little extra peanut butter—and enjoy it cold!
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
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