- 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)
- 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.
- Stir in the chia seeds.
- Let sit for 10 minutes, then mix again so it doesn’t clump up.
- Cover and place in the fridge to set for at least 4 hours, preferably overnight.
- After the pudding is chilled and set, portion it into 4 individual jars/servings.
- 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.
- Refrigerate for a couple minutes so the chocolate can solidify.
- Store in the fridge for up to 6 days.
- Please leave a 5-star review if you love this recipe!