Easy creamy chia seed pudding with peanut butter magic shell is destined to be one of your new favorite breakfast recipes! Chocolate chia pudding with coconut milk is super creamy and the peanut butter magic shell adds an extra layer of sweetness, flavor, and FUN. It kind of tastes like snickers. This is naturally vegan, gluten free, and refined sugar free.
Why you’ll love this creamy chia seed pudding with peanut butter magic shell
- Chia seeds are nutrient dense powerhouses! Containing an impressive amount of fiber, some protein, and healthy fats, they really help create a balanced meal.
- They are SO versatile. You can really make any sort of flavored chia pudding. Try my blueberry lemon chia pudding with yogurt!
- It makes an easy, healthy meal prep. Prep the chia pudding in individual jars or containers for a great on-the-go breakfast! I like to keep mine in the fridge up to 4 days!
- It’ll keep you FULL. Nothing worse than eating breakfast and being hungry an hour later, am I right? Chia pudding is full of fiber, healthy fats, and protein to keep you full all morning!
- This makes a great breakfast option without eggs and is vegan, gluten free, and refined sugar free.
How to make chia seed pudding with peanut butter magic shell
Ingredients
- Chia seeds: You can use regular chia seeds or white chia seeds!
- Peanut butter: If you can’t have peanuts, any nut butter will work. Cashew butter or almond butter are both amazing and sunflower seed butter makes a great nut-free option!
- Cacao powder: I like to use raw cacao powder for an antioxidant-rich option!
- Coconut milk: I like to use canned light coconut milk. Full-fat canned coconut milk creates the creamiest texture, though!
- Greek yogurt or coconut yogurt: I love adding this to add a bit more protein and creaminess to the recipe.
- Vanilla extract
- Dates: I like to use dates as they add a caramel-like flavor to the recipe (hence, snickers 😉
- Maple syrup: You can also use honey or monk fruit for a sugar-free option.
- Coconut oil: We use just a tad for the peanut butter magic shell. You can also use avocado oil.
Instructions
- In a large bowl, combine all of the chia seed pudding ingredients. Mix it together well, so theres no clumps. Divide the pudding amongst your jars or containers.
- Place the jars in the fridge for at least an hour or two.
- After the 1-2 hours, stir the chia pudding to help break up any clumps.
- In a small bowl, mix together the peanut butter magic shell ingredients. Once smooth, divide it amongst the jars, pouring it over top of the chia pudding.
- Place the jars back in the fridge, overnight, for the perfect breakfast in the morning!
faq’s
- How long does chia pudding last in the fridge? I like to keep mine in the fridge up to 4 days but it’ll last 5-6!
- How to make the creamiest chia pudding? You’ll want to use an ULTRA creamy milk. This is why I reccommend using a full-fat canned coconut milk. You can also use half full-fat canned coconut milk and half of another creamy plant-based milk.
- Can you make chia pudding with yogurt? Yes! Feel free to stir in a scoop or two of greek yogurt or coconut yogurt. This will help add som extra creaminess and protein to the recipe. Don’t worry about measurements, i’d just stir in a spoonful or so to each jar!
- Can you add protein powder to chia pudding? Yes! Not all proteins are created equal, and some do not taste as great as others. So i’d recommend using a protein powder you love the taste of, as it’ll change the flavor and texture of the recipe. If using a protein powder, you may need to add a splash extra milk if it’s too thick. To add protein without compromising the taste or texture, try collagen! I like Bubb’s Collagen Peptides (which bonus – is great for your hair and skin!).
Here’s the recipe video on how to make chia pudding with peanut butter magic shell!
More breakfast recipes to try
- Strawberry Cheesecake Yogurt Parfait
- Healthy chewy granola bars without nuts
- Pumpkin magic shell yogurt cup
- Healthy cinnamon roll baked oatmeal
- Cinnamon roll smoothie
- Sweet potato cinnamon rolls
- Tofu scramble breakfast bowl
- Healthy pumpkin baked oatmeal
Creamy Chia Seed Pudding with Peanut Butter Magic Shell
Easy creamy chia seed pudding with peanut butter magic shell is destined to be one of your new favorite breakfast recipes! Chocolate chia pudding with coconut milk is super creamy and the peanut butter magic shell adds an extra layer of sweetness, flavor, and FUN. It kind of tastes like snickers. This is naturally vegan, gluten free, and refined sugar free.
Ingredients
Chia seed pudding
- 5 tbsp chia seeds
- 3/4 cup full-fat canned coconut milk
- 1/4 cup other plant-based milk *more as needed
- 2 tbsp greek yogurt or coconut yogurt
- 3-4 pitted medjool dates OR 2 tbsp maple syrup or honey
- 2 tbsp cacao powder
- 1/2 tsp vanilla extract
- 1 scoop collagen *optional
Peanut butter magic shell
- 3 tbsp peanut butter
- 1 tbsp coconut oil, melted
- 2 tbsp maple syrup
- pinch sea salt
Instructions
Chia seed pudding
- Mix together all of the ingredients, besides the seeds, in a large bowl. Once combined, whisk in the chia seeds.
- Divide the mixture amongst two jars. Place in the fridge for an hour.
- After the first hour, give the mixture a stir to break up any clumps.
Peanut butter magic shell
- After the chia pudding has chilled for 1-2 hours and has thickened up (if it isn't thick yet, leave it in the fridge or the magic shell will just sink into the pudding).
- When the chia pudding is thickened, make the magic shell. In a small bowl, add the coconut oil. Heat in the microwave for 30 seconds, until melted. Then stir in the peanut butter and maple syrup and sea salt.
- Whisk the mixture together until completely smooth.
- Pour the mixture over the two jars. Place the lids over top.
- Place back in the fridge, overnight (or at least 2 hours).
