Peanut Butter Chocolate Chia Pudding
Creamy peanut butter and rich cocoa make for a delicious, decadent flavor in this plant-based protein-packed chocolate chia pudding.
Chia seeds are one of the most fascinating ingredients of the culinary nutrition world.
From their ability to morph from hard, grainy little seeds to sticky, gel-coated beads to their incredible nutrient density, they are the superstars of dairy-free baking.
One little tablespoon of chia seeds has 10% of the daily value of calcium, 10% magnesium, 6% iron, 2.5 grams of protein, and an ample dose of brain-boosting omega 3 fatty acids. That’s major.
The jelly-like substance that forms around the chia seed when it is soaked is not only awesome for baking purposes — it’s also good for your health. That gel is actually soluble fiber which helps to feed good bacteria in your digestive system and may help fight heart disease.
Soluble fiber also slows digestion, which can help you stay fuller longer and prevent spikes in blood sugar.
When I started trying to incorporate more plant-based meals into my diet, chia seeds became an essential in my kitchen.
One of my favorite things to do with chia seeds is use them to make chia seed pudding for breakfast. It can be prepared the night before, making it a great option for mornings when I’m on-the-go.
This particular chia pudding is made with cocoa powder and creamy, natural peanut butter. The dessert-like flavor gives this breakfast bowl a very decadent quality, despite the aforementioned nutritional stats and the fact that there is no added sugar in this recipe.
- ¼ cup chia seeds
- 1 cup unsweetened vanilla non-dairy milk (soy, almond, coconut, etc)
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon natural peanut butter
- cacao nibs
- In a small bowl, mix together chia seeds, milk, protein powder, and cocoa powder.
- Cover and refrigerate for at least one hour.
- Stir and drizzle with peanut butter and any additional toppings.
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