High-Protein Chocolate Peanut Butter Chia Seed Pudding

This High-Protein Chocolate Peanut Butter Chia Seed Pudding is a creamy, rich, and satisfying treat that doubles as a dessert or a power-packed breakfast. It’s made with simple, nourishing ingredients and delivers a boost of protein, fiber, and healthy fats in every bite. I love how indulgent it tastes while still being good for me.

Why You’ll Love This Recipe

I love this recipe because it satisfies my sweet tooth and keeps me full for hours. The combination of chocolate and peanut butter makes it feel like a dessert, but it’s packed with nutrition thanks to chia seeds, protein powder, and wholesome add-ins. It’s also perfect for meal prep—I can make it once and enjoy it all week long without getting bored.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Chia seeds

• Unsweetened almond milk or milk of choice

• Natural peanut butter

• Unsweetened cocoa powder

• Chocolate or vanilla protein powder

• Maple syrup or honey (optional for sweetness)

• Vanilla extract

• A pinch of salt

• Dark chocolate chips or cacao nibs (optional for topping)

• Sliced banana or crushed peanuts (optional for serving)

Directions

1. In a mixing bowl or jar, I whisk together the milk, peanut butter, cocoa powder, protein powder, maple syrup, vanilla, and salt until smooth and well combined.

2. I stir in the chia seeds and let the mixture sit for about 10 minutes, then stir again to prevent clumping.

3. I cover and refrigerate for at least 2 hours or overnight until thickened into a pudding-like texture.

4. Before serving, I give it one more stir and top it with chocolate chips, banana slices, or crushed peanuts if I want extra crunch and flavor.

Servings and timing

This recipe makes about 2 to 3 servings. It takes 5–10 minutes to prep and needs at least 2 hours to chill, though I usually make it the night before for the best consistency.

Variations

When I want a twist, I use almond butter or cashew butter instead of peanut butter. I sometimes add a spoonful of Greek yogurt for extra creaminess or stir in a dash of espresso powder to enhance the chocolate flavor. For a crunchy texture, I mix in cacao nibs or granola just before serving.

Storage/reheating

I store the pudding in individual airtight containers or jars in the fridge for up to 4 days. It doesn’t need reheating—just a good stir before eating. If it thickens too much, I add a splash of milk to loosen it up.

FAQs

Can I make this without protein powder?

Yes, I’ve skipped the protein powder before and it still works great. I just reduce the milk slightly to keep the texture thick.

What kind of peanut butter should I use?

I use natural, unsweetened peanut butter for the best flavor and texture. Creamy or crunchy both work depending on what I’m in the mood for.

Is this suitable for meal prep?

Definitely. I portion it into jars so I can grab one in the morning or for a snack during the day. It holds up well in the fridge all week.

Can I make it nut-free?

Yes, I swap the peanut butter for sunflower seed butter and choose a plant-based milk that’s nut-free like oat or soy.

How do I keep the chia seeds from clumping?

I always stir twice—once right after mixing and again after 10 minutes. That keeps the seeds evenly distributed as they gel.

Conclusion

High-Protein Chocolate Peanut Butter Chia Seed Pudding is one of my favorite recipes for a grab-and-go breakfast or post-workout snack. It’s creamy, rich, and loaded with nutrients that keep me going. Whether I’m eating it for fuel or just for the chocolate-peanut butter flavor, it’s a win every time.

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