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Rich and creamy peanut butter chia pudding with a delightful dark chocolate shell that snaps — a tasty, high-fiber, protein-packed snack or dessert that is dairy-free and smooth in texture.

Ingredients

Scale
  • 2 cups (480g) milk of your choice (almond milk recommended; can be dairy or plant-based)
  • 2 tbsp (40g) maple syrup
  • 1/4 cup (65g) peanut butter (or SunButter for nut-free alternative)
  • Pinch of sea salt
  • 1/2 tsp vanilla extract
  • Optional: 2 scoops protein powder or collagen peptides (vanilla or unflavored preferred)
  • 1/2 cup (80g) chia seeds (white or black)
  • 1/4 cup dairy-free chocolate chips, melted (add 1 1/2 tbsp non-dairy milk for softer ganache)

Instructions

  1. Blend milk, maple syrup, peanut butter, sea salt, vanilla extract, and protein powder (if using) until completely smooth.
  2. With the blender running on low, drizzle in chia seeds or pulse them in; let rest 30 seconds and repeat pulses 3–4 times until seeds are evenly suspended.
  3. Pour the mixture into an airtight container or jars and refrigerate at least 6 hours or overnight to thicken.
  4. Pour the chilled pudding back into the blender and blend on high for 30–60 seconds (longer if needed) until silky smooth and creamy.
  5. Divide the blended pudding evenly among 4 jars or cups.
  6. Chill the jars for 20–30 minutes if you want the pudding extra cold before topping.
  7. Gently melt the chocolate chips in short microwave bursts or over a double boiler, stirring until smooth.
  8. For a crisp shell, thin melted chocolate with a little coconut oil only if needed; for a ganache, stir 1–1½ tablespoons non-dairy milk into the melted chocolate until silky.
  9. Drizzle a thin layer of melted chocolate over each jar.
  10. Optionally sprinkle chopped peanuts and flaky salt over the chocolate.
  11. Refrigerate the jars until the chocolate sets, about 10–30 minutes.

Notes

Use a powerful blender and blend the pudding on the day you serve for the smoothest, creamiest texture without any seedy bits (30 to 60 seconds blending recommended)., White chia seeds yield a lighter peanut color; black chia seeds yield speckled pudding without flavor change., Adjust sweetness to taste by varying maple syrup amount., To alter thickness, modify chia seed quantity or milk amount; pudding thickens as it chills., Nut-free versions can use SunButter or tahini instead of peanut butter; check chocolate for cross-contact if allergies concern., Melt chocolate gently to prevent seizing; adding a bit of neutral oil or non-dairy milk can adjust texture., Chill blended pudding before topping for best temperature contrast and chocolate setting., Pudding base can be made up to 3 days ahead and blended fresh before serving., The pudding stores covered in fridge for 4–5 days; chocolate shell softens over time but remains tasty., Pudding base freezes well up to 1 month without chocolate; thaw overnight and re-blend for best texture., For longer-lasting chocolate shell crispness, add melted chocolate just before serving.

Nutrition

Find it online: https://cookingcrumbs.com/creamy-peanut-butter-cup-chia-pudding/