Chocolate Peanut Butter Yogurt Chia Pudding

Peanut Butter Yogurt Chia Pudding

I like my sweet snacks to be a little more substantial and nourishing. That’s where chia pudding comes in. It’s such a fantastic snack (or a great breakfast). This peanut butter yogurt chia pudding is full of fiber, healthy fats, and protein. I love meal prepping this every week for a healthy after-dinner dessert.

This recipe is extra nourishing, too. You get even more protein by incorporating yogurt. Greek yogurt gives the added benefit of probiotics for gut health. Apart from it being a super nutritious snack, this yogurt chia pudding is delicious! It’s got all the delicious flavor of a peanut butter cup with a yummy chocolate topping. I even crumbled up some mini peanut butter cups to really send it.

Using Yogurt in Chia Pudding

Chia seeds can absorb 12 times their weight in liquid, so we use a mix of yogurt + some water or milk in this recipe. I love the consistency of plain full-fat yogurt for this recipe. But you can use any thick yogurt, such as Greek or skyr.

To make it sweet, I used pure maple syrup, but you can use any sweetener you like, like honey, brown sugar, or coconut sugar.

How to Make This Chia Pudding Dairy Free

To make this chia pudding dairy-free or vegan, use a vegan yogurt and substitute the milk with any plant-based milk, such as almond, soy, or oat milk, or simply use water. Ensure your sweetener is also vegan, such as maple syrup or agave, to keep the recipe fully dairy-free and plant-based.

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Chocolate Peanut Butter Yogurt Chia Pudding

This chia pudding is basically a peanut butter cup with a lot more fiber, protein, and probiotics! Chocolate and Peanut Butter Yogurt Chia Pudding works perfectly as both a healthy meal-prep breakfast and a nutritious snack. It only takes about 10 minutes to mix together.

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• Prep: 10 minutes
• Total Time: 4 hours 10 minutes

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Ingredients

• 1/4 cup natural peanut butter
• pinch of salt (optional)
• 1 cup of thick Greek yogurt*
• 3/4 cup of water or milk*
• 3 tbsp maple syrup
• 2 tsp vanilla extract
• 1/3 cup chia seeds
• 1/4 cup chocolate chips (topping)
• 1/2 tsp coconut oil (topping)
• 3 mini peanut butter cups, crumbled (topping)

Instructions

1. In a bowl or large jar, whisk or immersion blender the peanut butter, pinch of salt, Greek yogurt, water/milk, maple syrup, and vanilla extract. Blend/whisk until smooth.
2. Stir in the chia seeds.
3. Let sit for 10 minutes, then mix again so it doesn’t clump up.
4. Cover and place in the fridge to set for at least 4 hours, preferably overnight.
5. After the pudding is chilled and set, portion it into 4 individual jars/servings.
6. Add the chocolate topping: Melt the dark chocolate and coconut oil (about 25 seconds in the microwave) and pour in a thin even layer over the peanut butter yogurt chia pudding.
7. Refrigerate for a couple minutes so the chocolate can solidify.
8. Store in the fridge for up to 6 days.
9. Please leave a 5-star review if you love this recipe! 

Notes

• You can use any thick yogurt, even dairy-free yogurt
• using milk or water is up to you. Milk increases the calories. 
• To make this recipe dairy free, use plant-based milk or water + dairy-free yogurt
• Stir well when mixing and again after 10 minutes to prevent clumps.
• Chill overnight for the creamiest texture and best flavor. But if you need it sooner, chilling for 4 hours should be enough. 

Kaitlynn Fenley Food Microbiologist and Fermentation Specialist

Kaitlynn is a Food Microbiologist and FSPCA-certified fermentation specialist. An alumna of the LSU College of Science, she combines her academic background in microbiology with her Cajun heritage to create safe and delicious recipes.

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