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A silky smooth, fiber-rich, protein-packed peanut butter chia pudding topped with a crisp dark chocolate shell or silky ganache, perfect as a dairy-free breakfast, snack, or dessert.

  • Total Time: Overnight plus about 1 hour active time for blending and topping
  • Yield: 4 servings 1x

Ingredients

Scale
  • 2 cups (480 g) milk of your choice (almond, dairy, or half full-fat coconut milk for richer texture)
  • 2 tbsp (40 g) maple syrup (or preferred sweetener)
  • 1/4 cup (65 g) peanut butter (or SunButter for nut-free option)
  • Pinch of sea salt
  • 1/2 tsp vanilla extract
  • Optional: 2 scoops protein powder or collagen peptides (unflavored or vanilla)
  • 1/2 cup (80 g) chia seeds
  • 1/4 cup dairy-free chocolate chips, melted (for softer ganache topping, add 1 ½ tbsp non-dairy milk)
  • 1 tsp (up to 1 tbsp) coconut oil (optional, for snappy chocolate shell)
  • Optional toppings: chopped peanuts, flaky sea salt

Instructions

  1. Combine milk, maple syrup, peanut butter, sea salt, vanilla extract, and protein powder (if using) in a blender and blend until smooth.
  2. Pulse chia seeds into the mixture a few times; let rest for 30 seconds, then repeat 3–4 times until chia seeds remain evenly suspended.
  3. Pour mixture into airtight jars or container and refrigerate overnight or at least 4–6 hours to allow chia to gel.
  4. Blend chilled pudding on high for 30–60 seconds until completely smooth and silky.
  5. Divide pudding into four serving jars or bowls and chill for 30–60 minutes if desired very cold before topping.
  6. Melt chocolate chips; for a snappy shell stir in 1 tsp (up to 1 tbsp) coconut oil, or for ganache melt with 1–1½ tbsp non-dairy milk and stir until glossy and pourable.
  7. Pour a thin layer of melted chocolate over each pudding and sprinkle with chopped peanuts and flaky sea salt if desired.
  8. Refrigerate puddings until chocolate sets, about 10–30 minutes, then serve.

Notes

Use a high-powered blender to achieve silky smooth texture and remove the grainy chia seed crunch., Pulse chia seeds in mixture to help distribute evenly and prevent sinking., Adjust thickness after chilling by adding more chia seeds if too thin, or milk if too thick., Two chocolate topping options: crisp shell with coconut oil or silky ganache with non-dairy milk., Chill pudding thoroughly before adding chocolate for best texture and thin chocolate layer., Substitute peanut butter with SunButter, tahini, or almond butter as desired for nut-free or flavor variation., Protein powder is optional but adds creaminess and nutrition; collagen peptides may be used if not vegan., Store pudding in airtight containers refrigerated up to 4–5 days; freeze plain pudding up to one month without chocolate shell.

  • Author: Ashley
  • Prep Time: 10 minutes active plus overnight chilling
  • Cook Time: 0 minutes (no cooking)
  • Category: Dessert

Nutrition

  • Serving Size: 1 serving jar (approximate)