Easy Chocolate Peanut Butter Mousse Chia Pudding is equally delicious as it is nourishing! Perfect for breakfast, a healthy snack, or dessert. Unlike regular chia pudding, it’s blended in a high-powered blender which gives the chia pudding a mousse-like consistency. It takes only 10 minutes to make, great for meal prep, and is vegan, paleo, & gluten-free!
Dessert for breakfast!? Say less. This healthy breakfast tastes decadent enough to be enjoyed as a dessert, too. All thanks to the creamy, mousse-like texture of the blended chia pudding which is especially great for those who don’t like the seedy, tapioca-like texture of regular chia pudding. You have a healthier, dairy-free version of mousse that tastes like a chocolate dream.
For my chocolate peanut butter lovers out there, I added a peanut butter mousse layer for extra protein and decadence and oh my gosh, it was DELICIOUS. You guys know i’m a HUGE peanut butter chocolate girl (for example, my healthy snickers are constantly stocked in my fridge, as are my healthy butterfingers). Then I topped it off with some coconut whipped cream, because we like to have fun over here.
If you already love chia pudding, try my banana foster chia pudding, lemon blueberry cream chia pudding, or pumpkin spice chia pudding (I love this all year round).
Chocolate chia mousse recipe video
Why you’ll love this recipe
- Nutrient-Packed, made with wholesome ingredients: Loaded with omega-3s, fiber, and protein, chia pudding really does have it all! It’ll keep you satiated and satisfied. It’ll fit any dietary need as it’s vegan, gluten-free, and refined sugar-free. It’s paleo and can be made keto, too!
- Quick and Easy: Minimal prep and no cooking required! Chia pudding can be made in under 10 minutes and only requires pantry staples!
- Customizable: There are countless flavor combinations and you can adjust the sweetness or toppings to suit your preferences.
- Meal prep: Chia pudding is an amazing meal-prep option, as it lasts in the fridge for 5-7 days!
- Kid and toddler friendly: The mousse-like texture makes it feel indulgent without the guilt, which kids tend to love! If you’re just dabbling in healthier recipes, this might be the one for you!
How to make chocolate chia mousse
The full recipe is in the recipe card at the bottom of the post! This chocolate chia mousse is a little different than most of the chia pudding recipes you’ll see online because it’s blended! Blending the chia pudding makes it more like “real” pudding as it becomes smooth, thick, and creamy! Think, chocolate mousse-like!
Equipment
- Blender
- Jars for storing – I love these glass weck jars! They are perfect for individual serving sizes.
Ingredients
The best part about chia seed pudding is that it comes together with just a few pantry staples!
- Chia seeds – the star of the show! The chia seeds thicken up the mousse to create that creamy, luscious texture.
- Plant-based milk – or regular milk if that’s your jam!
- Cacao powder
- Peanut butter – you can use any nut or seed butter. Granola butter is a great nut-free option!
- Coconut yogurt or greek yogurt – the thicker the better! For coconut yogurt, I love the brands CocoJune and Culina.
- Maple syrup – Honey, agave, or any other sweetener works!
- Vanilla extract & sea salt
Step by step instructions
- Blend the Ingredients: In a blender, combine all of the chia mousse ingredients, blending until super smooth. Taste and adjust sweetness if needed.
- Make the peanut butter mousse: In a small bowl, combine yogurt, peanut butter, and maple syrup or honey, mixing until thick and smooth.
- Serve and Enjoy: Layer the chia pudding and peanut butter yogurt mousse into individual serving bowls or jars. Since blended chia pudding is thicker, you can enjoy it straight away, however I think it’s best chilled after at least an hour or two!
Tips to make Perfect Chia Pudding
- Taste & adjust – everyone has different taste preferences, so I highly recommend tasting the mousse and adjusting it to your liking, prior to adding to your jars!
- Prep Ahead: Make a big batch and store it in the fridge for up to 5 days for easy, grab-and-go breakfast or snack!
- Larger quantities will blend better, so I recommend making a double batch!
How long does it last?
The mousse will last for 4-5 days in the fridge. You can always make a double or triple batch for larger groups or for meal prep!
Topping ideas
- Sliced bananas
- Crushed peanuts, pecans, or walnuts
- Dark chocolate shavings
- Fresh berries
- Coconut whipped cream
More healthy breakfast recipes to try
- Peanut butter cup protein shake
- The creamiest pumpkin spice chia pudding
- Pb&J Chia Pudding
- Strawberries & Cream overnight oats
- Strawberry cheesecake yogurt parfait
- Vegan cookie dough protein shake
- Pumpkin yogurt cup with chocolate magic shell
Chocolate Chia Mousse
Ingredients
Chia pudding
- 1/3 cup Chia seeds
- 3/4 cup Milk, of choice + more as needed *use full-fat canned coconut milk for the creamiest pudding!
- 2 1/2-3 tbsp Cacao powder
- 1/4 cup Maple syrup or honey (or monk fruit)
- 1 1/4 tsp Vanilla extract & pinch of sea salt
Peanut butter yogurt mousse
- 3/4 cup THICK coconut yogurt or greek yogurt
- 2 tbsp maple syrup or honey
- 2 tbsp peanut butter or other nut butter
- 3/4 tsp vanilla extract
Instructions
- Blend the Ingredients: In a blender, combine all of the chia mousse ingredients, blending until super smooth. Taste and adjust sweetness/flavors as needed.
- The pudding should be thick and creamy, but if for whatever reason you want to add a little extra milk (especially if you're chilling overnight, it tends to thicken up even more), add just 1/4 cup more!
- Make the peanut butter mousse: In a small bowl, combine yogurt, peanut butter, vanilla extract, and maple syrup or honey, mixing until thick and smooth.
- Serve and Enjoy: Layer the chia pudding and peanut butter yogurt mousse into individual serving bowls or jars. Since blended chia pudding is thicker, you can enjoy it straight away, however I think it's best chilled after at least an hour or two!
- Meal prep: This chia pudding will last in the fridge up to 5 days, however I prefer it up to 3 days so I tend to prep smaller batches since it's so quick to make!
