Peanut Butter Cup Chia Seed Pudding

This peanut butter cup chia seed pudding is a sweet and salty treat that makes for a perfect dessert, snack or breakfast.

The viral snickers chocolate shell yogurt trend had me all in my feels thinking about my 10-year-old self drizzling (far too much) Smucker's "magic shell" over scoops of ice cream as a kid. We LIVED for creating epic bowls of ice cream (which in reality were just huge bowls of sugar by the time we were done adding all the toppings).

Thankfully, my taste buds have matured and no longer crave such copious amounts of sugar, but boy oh boy do I still crave chocolate and peanut butter like no other. This peanut butter cup chia pudding is just the right amount of sweet yet a perfectly healthy dessert option! Also 100% suitable for breakfast (honestly, what's not?).

Jump to:

• Ingredients
• How to make peanut butter cup chia seed pudding
• Tips for recipe success
• Substitutions and variations
• Storing peanut butter cup chia pudding
• 📋 Recipe
• 💬 Feedback

Creamy peanut butter chia pudding topped with a hard chocolate "magic shell" with crunchy peanuts and sea salt flakes is the duo you NEED in your life ASAP. Let's get into it.

Ingredients

We are going to start first with making a peanut butter chia pudding. You will need the following ingredients;

• Chia seeds
• Plant-based milk of choice (I used vanilla flaxmilk)
• Peanut butter
• Maple syrup (or sub with your favorite liquid sweetener)

Once the chia pudding has set, we will be adding the magic shell (hardened chocolate). It's absolutely delicious and also gives a fun and nostalgic spin to traditional chia seed pudding. We will need the following ingredients;

• Dairy-free chocolate chips (I used Enjoy Life)
• Coconut oil
• Peanuts
• Sea salt flakes

How to make peanut butter cup chia seed pudding

• First, add all ingredients for the peanut butter chia seed pudding to a sealable jar and whisk well. Cover and place in the fridge to set for 10-15 minutes. Remove and stir well. Place back in the fridge for another 10-15 minutes or until the mix has a pudding consistency (and is fully set).

• Next, remove from fridge and add a melted chocolate layer to the top. Top with crushed peanuts and sea salt flakes. Place into the fridge for 10 minutes or until the chocolate has hardened.

• Finally, remove and enjoy!

Tips for recipe success

• Use a creamy, pourable peanut butter (salted or unsalted both work).
• Whisk the peanut butter, milk, & chia seeds together extremely well before placing in the fridge as well as after 10-15 minutes of it chilling in the fridge - this will ensure a smooth and delicious peanut butter pudding!
• If the chia seed pudding is too thick, add a splash of plant milk. If it's too thin, add a pinch of chia seeds.

Substitutions and variations

Chocolate magic shell: substitute for a drizzle of melted chocolate, chocolate chips, or vegan white chocolate. Alternatively, chopped dates will add additional natural sweetness.

Chia seeds: swap peanut butter chia seeds for overnight oats - the magic shell works perfectly with this creamy peanut butter overnight oat recipe.

Peanut butter: almond butter, granola butter or cashew butter also work!

Peanuts: swap with chopped almonds, pecans, walnuts, or any other nut your heart desires.

Maple syrup: substitute with other liquid sweetener.

For an extra indulgent peanut butter cup chia pudding, add chopped peanut butter cups (store-bought or homemade). Vegan whipped cream or coconut yogurt can also be added for creamy sweetness!

Storing peanut butter cup chia pudding

Peanut butter chia pudding last for 3-4 days in the fridge, stored in an airtight container. It can become thicker as it sits. If needed, add a splash of milk and stir well.

Once the chocolate magic shell has been added, eat within a day for best results.

📋 Recipe