Peanut Butter Chocolate Chip Chia Pudding…Ch-Ch-Ch-try it!

Ch-ch-ch-CHIA…remember that commercial about the Chia pets? I do, too! But, today I will be talking about chia seed pudding….Mmm Mmm Mmmmm!

Chia seeds are very versatile because they can be used in a number of ways. They are a great addition to baking, smoothies and, especially, as a pudding because they absorb liquid and plump up. How cool is that! Sebastian LOVES chia pudding, which I am thrilled about because it is not only delicious, it is also nutritious!  It took me a little while to get past the tapioca-like texture, but now I really enjoy it as well. I have made many different kinds, including vanilla,chocolate, and strawberry chia pudding. But after experimenting today, I made my favourite kind to date….peanut butter chocolate chip chia pudding. Creamy, peanut chocolatey goodness!!!

Why eat chia seeds? Well, these little gems have many health benefits. For example, they are a great source of fiber, protein, calcium and Omega- 3 fatty acids, among other things, which I encourage you to read about  here:

Peanut butter chocolate chip chia pudding


3 tbsp chia seeds (I use Organic ChiaNutra, which I found at Costco)

1 cup almond milk (I use Silk unsweetened, but I am sure you can use any other type of milk, I just haven’t tried with any other milk)

For the peanut butter chocolate chip mixture:

5-6 tbsp natural, smooth peanut butter (I use Nuts to You Nut butter, but any natural peanut butter would work)

1 tsp organic raw honey (I use Organic unpasteurized honey from Costco)

3 tsp organic coconut sugar (I use Wholesome Sweeteners Organic coconut Palm Sugar from the Superstore or Zehrs)

1/4 tsp organic vanilla extract (I use Simply Organic brand that I can find at Zehrs or Nature’s Emporium)

2 tbsp unsweetened almond milk

2 tbsp chocolate chips (I use enjoy life mini chips)


1) Begin by measuring out 3 tablespoons of chia seeds into a cup or container. I like to use a cup or container with a lid.

2) Measure out 1 Cup of Almond milk and add to chia seeds. Stir.

3) Put this into the refrigerator to give the chia seeds time to absorb the almond milk. I usually do these first steps in the evening before I go to bed and let it sit in the fridge over night. You will know it is ready to use when it is a thick and not overly runny.

4) While you are waiting, measure out the peanut butter, honey, coconut sugar, vanilla extract and almond milk and put into a small food processor or magic bullet and mix until well blended.

5) When the chia is plump and ready to go, add the peanut butter mixture to it and use a hand blender to mix well.

6) Stir in your chocolate chips.

7) Enjoy. Best tasting when chilled, in my opinion. 🙂




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