Peanut Butter Chia Pudding
This vegan peanut butter chia pudding recipe is sure to become a new favourite! Enjoy this sweet and salty treat for breakfast, a snack or a healthy dessert.
You will love this addictive sweet and salty chia pudding with swirls of peanut butter and sweet bites of soft, caramel dates throughout.
- dietary needs: vegan, gluten-free, can be sugar-free, can be peanut-free or nut-free
- delicious sweet and salty flavour!
- no-baking or fancy methods, just stir and let it thicken
- make in advance and enjoy later for a yummy treat
- chia seeds – use white or black whole chia seeds
- plant-based milk – use any homemade or carton almond, coconut, cashew, oat or soy milk
- maple syrup – swap for any other sweetener or use stevia or monk fruit for sugar-free chia pudding, you could also use this date paste for sweetening
- dates – any kind works as long as they’re soft and moist
- peanut butter – use natural peanut butter that’s either made from just peanuts or peanuts and salt, if it’s unsalted, add a tiny pinch of salt to the recipe to get the sweet and salty goodness!
- Step 1. Add the milk to any jar, bowl or container.
- Step 2. Add the chia seeds and mix well until no clumps remain.
- Step 3. Add the rest of the ingredients and mix well.
Set in the fridge for 30 minutes or until thickened to your preference. Add any toppings you’d like and enjoy!
- chopped nuts – I loved a few chopped salted dry roasted almonds!
- seeds – try pumpkin seeds, sunflower seeds or hemp seeds
- banana – can also mix chopped banana in to make it peanut butter banana chia pudding
- berries – make it a PB & J!
- additional peanut butter or almond butter
- additional chopped dates
- coconut bacon
- coconut yogurt
Sure! Swap the peanut butter for almond or cashew butter to make it peanut-free. For a nut-free recipe, use sunflower seed butter or Wowbutter.
You could also try my banana split chia pudding or coconut yogurt chia pudding.
You can store the prepared chia pudding in the fridge for 2 days.
Sure! Double it, triple it, whatever you need! I like to make them in single servings but you could make one large batch if you prefer then divide as needed after it’s ready.
Yes. To make the pudding smooth and creamy, blend the chia seeds and almond milk then transfer to a jar or bowl and mix in the rest of the ingredients.
Sure! To make it chocolate pudding, add 1-2 tbsp of cocoa powder, increase the milk to 2/3 cup and add a little additional sweetener if needed.
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- 3 tbsp (36 g) chia seeds
- 1/2 cup unsweetened almond milk or cashew milk (120 mL)
- 2 tsp maple syrup
- 3 chopped soft pitted dates (approx. 40 g)
- 2 tbsp (30 g) natural peanut butter
- Add the almond milk to a bowl or container then add the chia seeds. Stir well until the chia seeds are mixed and no clumps remain.
- Add the rest of the ingredients and mix well.
- Let sit in the fridge for at least 30 minutes until thickened to your preference. It may thicken quicker, it depends on the chia seed and milk used. It may also be prepared in advance and left overnight or up to 2 days.
- Enjoy as is or add your favourite toppings like a scoop of coconut yogurt, a few nuts or seeds and slices of banana or fresh berries.
If you’re leaving the pudding overnight, you can increase the liquid up to 2/3 cup (157 mL) since the chia seed will have more time to absorb the liquid.
Peanut-Free or Nut-Free Option: Replace peanut butter with almond or cashew butter for a peanut-free recipe. To make it nut-free, use sunflower seed butter or Wowbutter.
Sugar-Free Option: Replace maple syrup with monk fruit or stevia sweetener or leave it out as the dates add some sweetness.
I recommend using peanut butter with added salt for amazingly sweet and salty chia seed pudding. If your peanut butter doesn’t contain salt, add a little pinch of sea salt to the pudding along with the rest of the ingredients.
- Serving Size: 1
- Calories: 491
- Fat: 25 g
- Carbohydrates: 56 g
- Protein: 12 g
Keywords: peanut butter chia pudding, peanut butter chia seed pudding
Originally published March 3, 2015.