Here’s another tasty concoction made with the mighty chia seed. If you like that classic combo of chocolate and peanut butter, you’ll love this chia pudding, loaded with omega-3 fatty acids, antioxidants, fibre, iron and calcium.

This makes a great breakfast, healthy dessert, or snack.



6 Tbsp. chia seeds

1-1.5 Tbsp.+ cocoa powder*

a dash of sea salt, to taste

1/4 tsp. cinnamon, optional

2 cups dairy free milk**

maple syrup as sweetener, to taste

1-3 Tbsp. of all-natural creamy peanut butter (or your favourite nut butter)

slices of fresh banana, if desired



Combine chia seeds, cocoa powder, sea salt and cinnamon, if using. Whisk in your dairy free milk, maple syrup and peanut butter. Keep whisking until there are no more lumps and peanut butter is incorporated evenly. Taste and add more maple syrup, cocoa powder or a pinch more salt if desired. To prevent lumps, stir well after a couple of 10-15 minute increments as the seeds soak up the liquid. Then put in the fridge and let sit for at least 1.5 hours. Stir well again before serving, add a bit more liquid if needed, and eat as-is or top with slices of banana. Mmmm. Lasts for 3-4 days in the fridge.

* Start with 1 Tbsp. and add more if you want it more chocolatey 🙂

** I typically use organic soy milk for the added protein, but you can use almond, oat, or cashew milk.

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