Peanut Butter Cup Chia Pudding is like you’re eating a peanut butter cup but is way healthier!
Coming back to reality after a holiday weekend is a little rough, yes? So much so that I couldn’t even get my act together enough to get a post up for you on Tuesday.
We went against the Minnesota grain and stayed put in the cities, while everyone else headed to their respective cabins. TBH, it wasn’t really by choice – Marc had to work – but it did make for a nice, semi-productive, and fun weekend at home.
We hung out at home one night, had a little happy hour action with friends, and then beached it up and grilled out for the 4th of July with some friends. A pretty stellar weekend, I’d say.
Since back to reality means back on track with healthy eating (or just not having donuts for breakfast and chips and salsa for lunch), I have a super healthy but also super delicious breakfast/snack/dessert recipe for you today!
I’ve just recently become hooked on chia pudding and I really don’t know why it took me so long to get on board with it! I guess it’s probably because whenever I had the craving for something like pudding, it was at 8:00 at night and chia pudding needs a good 3-4 hours to set up. While chia seeds are kind of sesame seed-like when they’re dry, when they are combined with a liquid, they soak it all up and become gel-like, hence the pudding texture.
The thing is, chia pudding is dessert-like but also healthy enough for breakfast. Chocolate peanut butter cup pudding for breakfast?! Uh, yeah please!
When it comes time to eat it, you can either eat it as is or you can blend it up for a smoother texture. I tend to like the more textured/unblended version of this chia pudding, but if you’re not a texture person, blend it up!
I’ve made a simple almond butter and vanilla version of chia pudding too, but I have to say this peanut butter cup chia pudding is definitely my favorite. The chia pudding is lightly sweetened by agave nectar, has the chocolate flavor from unsweetened cocoa powder, and of course is super creamy from the Dream Ultimate Almond.
The peanut butter swirl at the end to top it off really makes this a super yummy breakfast or dessert, and if I’m eating it for dessert I might as well add some chocolate chips to the top! Okay okay, I admit – I added the chocolate chips when I had this for breakfast too.
But seriously, it’s like a peanut butter cup in chia pudding form. Boom.
I have my typical go-to brands of almond milk that I pick up on a weekly basis, but just recently was introduced to Dream Ultimate Almond. Not only is it thicker, richer, and creamier than the almond milk I’m used to (probably because it has four times as many almonds!), it’s also packed with 5g of protein from the almonds. It made this chia pudding super creamy!
- 3 tablespoons chia seeds
- 1 cup Dream Ultimate Almond milk I used vanilla, plus an additional 2-3 tablespoons if desired
- 2 tablespoons cocoa powder
- 1 tablespoon agave nectar or maple syrup
- ¼ teaspoon salt
- 2 tablespoons peanut butter for drizzling
- Mini semisweet chocolate chips for topping
- In a mason jar or container with a lid, combine chia seeds, almond milk, cocoa powder, agave, and salt.
- Stir with a spoon or top with lid and shake vigorously until well combined.
- Refrigerate overnight, or at least 3 hours.
- After refrigerating, you can add a couple more tablespoons of almond milk if you prefer, to make it a little creamier. I did this because mine was pretty thick after sitting overnight.
- Once ready to eat, heat peanut butter in microwave for 30 seconds.
- Drizzle peanut butter over chia pudding and top with chocolate chips, if desired.
- Serve and enjoy!
This post was sponsored by the fine folks at Dream Ultimate Almond through Honest Cooking. Thanks for allowing me to work with brands I love!