Chocolate Peanut Butter Chia Seed Pudding

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If you haven’t heard of chia seed pudding, then you’ve been living under a food blog/Pinterest rock.

Let me tell you why they’re magic. First of all, they do this cool thing when you put them in liquid– they absorb it and grow to like 9 times their original size. See those dark spots in my pudding? They used to be the size of a flake of pepper. Insane! During this process, they develop a cool gelatinous texture, which makes them great for thickening or for making pudding, durr. I’ve seen people add them to smoothies, oatmeal, pancakes, salads, basically everything. Second of all, chia seeds are seriously nutritious. They’re a vegetarian/vegan friendly source of Omega-3 fatty acids (good fat), protein, and fiber. Remember my friend fiber?

The seeds on their own don’t have much flavor, so you can come up with your own additions to the base recipe. I went for the classic chocolate peanut butter combo, but my mind has (obviously) also ventured into pumpkin flavored territory. Maybe next time.

Chocolate Peanut Butter Chia Seed Pudding
Calories: 133 | Fat: 6.6 g (Sat Fat: 1.5 g) | Carbohydrate: 15.9 g | Fiber: 4.5 g| Protein: 4.4 g

1 T chia seeds
1/2 C unsweetened almond milk
1/2 packet Splenda or Truvia
1 T chocolate PB2
1 oz sliced bananas
1/2 T mini chocolate chips
1. In a container with a lid, combine the chia seeds, almond milk, Splenda, and PB2.
2. Stir or shake well to combine.
3. Let pudding sit in the fridge for at least a couple of hours, if not overnight.

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19 thoughts on “Chocolate Peanut Butter Chia Seed Pudding

  1. Oh yummmm! It’s got to try this, but I wonder if cocoa powder would work in place of PB2? I’m in the process of trying to track down a reliable source for PB2 in Canada. ;)

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  3. Hi there :)
    I was looking up chia pudding recipes online and came across your blog. I was wondering what PB2 is? Where do you typically buy it? Thanks!

  4. This recipe is awesome! And very few points on Weight watchers( without the chocolate chips,still delicious though) I love it! Thanks!

  5. Pingback: Why I love Chia Seeds & Why You Should Eat Them Everyday! | Meg Atkin

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  7. This looks delicious. I tried to make it last night and stuck it in the fridge, but this morning it still looked like milk with chia seeds. The chia seeds didn’t expand or thicken the texture at all! HELP.

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