Vegan Chocolate Peanut Butter Coconut Chia Seed Pudding

If you are looking for a delicious and easy breakfast that you can meal prep ahead of time, this vegan chocolate peanut butter coconut chia seed pudding is for you. You can whip this creamy pudding together in a few minutes and have a healthy breakfast ready for the next morning.

The chia seed pudding is served into two mason jars and is ready to eat.

Where are my chocolate peanut butter lovers? If you are that kind of person, this is the healthy treat you have been dreaming of.

Peanut butter cups are a childhood favorite of mine and if you are anything like me and love that combination, you’ll love this peanut butter chocolate chia pudding for sure.

Spotlight on This Vegan Chocolate Peanut Butter Coconut Chia Seed Pudding

It’s creamy. This chia pudding recipe is one of my favorites because of the thick consistency. If you are a texture person, you can also blend it to make it even creamier.

It’s healthy. Chia seeds are a nutritional powerhouse packed with healthy fats, fiber, and omega-3 fatty acids. The other ingredients are simple, dairy-free, and wholesome.

It’s simple. With only a few simple ingredients, this vegan chocolate pudding recipe is my go-to breakfast to get me through the week. It’s a grab-and-go sweet breakfast that you will devour in minutes.

It’s versatile. You can enjoy this chocolate peanut butter chia pudding anytime. It can be a healthy snack, an easy dessert to satisfy a sweet tooth, or a quick breakfast.

An upclose picture of vegan chocolate chia seed pudding in a small mason jar.

Frequently Asked Questions

Can I blend the pudding? Yes! If you can’t get past the texture of the chia seeds, it would be a good idea to blend the mixture! It will become even creamier!

Is there a nut-free alternative? Yes! Use sunflower butter to swirl into the chia seed pudding as well as remove the PB Fit Powder.

What are the health benefits of this breakfast? Not only is this a protein-packed meal, but it’s also grain-free, gluten-free, keto-friendly, vegan, paleo, and dairy-free.

How do I make this recipe Keto-friendly? Remove the maple syrup and replace it with a keto-friendly, sugar-free option such as erythritol, stevia, or monkfruit sweetener.

How to Serve

Feel free to add your favorite toppings before enjoying this pudding. Some great options are listed below.

-Peanut butter, almond butter, cashew butter, or sunflower butter

-Toasted coconut or plain, unsweetened coconut flakes

-Shaved chocolate or chocolate chips

-Fresh fruit such as banana slices or berries

-Additional maple syrup

-Coconut yogurt

-Peanuts

-Chocolate peanut butter cups

Additional Protein

If you’re looking to add even more protein to this healthy dessert or breakfast, here are a few ways to do that.

-Mix in a scoop of chocolate protein powder into the mixture.

-Add an additional scoop of PB Fit into the mixture.

-Use a high-protein plant-based milk like protein almond milk.

Ingredients

Chia seeds: If you are new to chia seeds, keep in mind that once they are mixed with liquid, they become slimy. Feel free to blend the mixture to remove this texture.

Full-fat coconut milk: Grab a can of room-temperature coconut milk as the liquid base of this recipe. It’s creamy and rich and will make the pudding the same.

Cacao powder: I always recommend using cacao powder instead of cocoa powder which is processed and has less nutritional value.

Maple syrup: Use high-quality pure maple syrup to sweeten this pudding. If you are looking to make this keto, use a keto-friendly, sugar-free sweetener instead.

PBFit Powder: You can grab this powder at any health food store. It’s great because the high-fat content is removed, but the peanut butter flavor and high protein content remain.

Vanilla: Always use high-quality pure vanilla extract when cooking. It really does make a difference.

Salt: You’ll only need a pinch of sea salt for this pudding recipe.

Coconut: You’ll use unsweetened shredded coconut to toast for a delicious mix-in or topping.

Peanut butter: Add a drizzle of peanut butter to the top of the chia pudding before enjoying for a creamy, dreamy meal!

Instructions

Step one: Preheat the oven to 350 degrees Fahrenheit. Line a half-cookie sheet with parchment paper.

Step two: Mix the base by adding everything but the chia seeds to a medium bowl. This includes coconut milk, cacao powder, maple syrup, PB Fit powder, vanilla, and salt. Whisk it until fully incorporated.

Mixing the main ingredients in a glass mixing bowl.

Step three: Add the chia seeds, whisk again, and allow it to sit for about 10 minutes. Whisk it one more time, cover the bowl with plastic wrap, and place it in the fridge for 3 hours or overnight.

Step four: Toast the coconut. Spread the unsweetened shredded coconut into one even layer on the pan and toast for 4 minutes or until the coconut becomes light brown. Set it aside to cool.

The shredded coconut is toasted on a sheet pan.

Step five: Remove the bowl from the fridge, and serve the pudding in four small mason jars. Stir in a teaspoon of toasted coconut, top with a spoonful of creamy peanut butter and a few chocolate chips if you’d like, and enjoy!

Adding the toppings to the mason jar of chocolate chia seed pudding.

Tips + Modifications

For a more creamy texture, place the mixture into a high-speed blender and blend until smooth and creamy.

You can swap out the can of coconut milk for any non-dairy milk. Do keep in mind that canned coconut milk is the creamiest and richest option.

If you do not have PB Fit on hand, no worries. Either remove it or replace it with protein powder.

Other Sweet Vegan Breakfast Recipes

Raspberry Baked Oatmeal

Maple Nut Granola Parfaits

Lemon Blueberry Overnight Oats

Blueberry Banana Sweet Potato Breakfast Bars

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