Go Back
–+ servings
Chia Seed Peanut Butter Pudding in a glass dish with a gold spoon.
Print Recipe
No ratings yet

Chia Peanut Butter Pudding Recipe

This creamy Chia Peanut Butter Pudding tastes like sticky date pudding while delivering protein, fiber, and healthy fats in every bite.
Prep Time10 minutes
Chill Time:4 hours
Total Time10 minutes
Course: Breakfast, Healthy Treat, Snack
Cuisine: Vegan
Diet: Vegan, Vegetarian
Servings: 3 servings
Calories: 384kcal
Author: Nisha Melvani

Equipment

  • muddler or fork

Ingredients

  • 6 to 7 Medjool dates pitted (see notes)
  • 1 ⅓ cup Greek-style yogurt or plain yogurt (optional)
  • 4 tablespoons chia seeds or basil seeds
  • 1.5 to 2 tablespoons peanut butter or nut or seed butter
  • 2 teaspoons vanilla extract
  • ⅔ cup milk see notes

Instructions

  • Soften the dates: Place the pitted Medjool dates in a large heatsafe dish and cover with just enough hot water. Let them soak for about 10 minutes, then mash with a fork or cocktail muddler until mostly smooth. A few small pieces are fine.
  • Mix: Add the peanut butter, Greek-style yogurt, vanilla, and milk. Stir until well combined. A large bowl makes mixing much easier and prevents spills.
  • Add the chia seeds: Stir in the chia seeds until evenly distributed. Let the mixture rest for 5 minutes, then stir again to prevent clumping and create a smoother pudding.Chill: Divide the mixture between jars or airtight containers. Cover and refrigerate overnight, or for at least 6 hours, until thick and creamy.
  • Serve: Stir before serving. If the pudding is thicker than you'd like, mix in a splash of milk. Enjoy plain or topped with chopped peanuts, fresh berries, sliced banana, cacao nibs, or an extra drizzle of peanut butter.

Notes

  • Sugars: The recipe is sweet, but will work with fewer dates. Try making it with 4 to 5 dates for less sugar. Whole dates provide fiber and polyphenols that help slow sugar absorption compared with refined sugar, and studies suggest that moderate date consumption does not impair glycemic control. 
  • Yogurt: To skip the yogurt, use 1 ⅓ cup milk and 2 tablespoon nut or seed butter.
  • Milk: Soy milk provides the most protein, while oat milk creates an extra creamy pudding. Almond and cashew milk work well for a lighter option.
  • Yogurt: Greek-style yogurt gives the pudding its thick, creamy texture and boosts the protein.
  • Chia seeds: Stir the mixture again after 5 minutes to prevent clumping.
  • Soaking: This is ready to eat after soaking for just 4 hours, but for the best omega-3 absorption, soak overnight.
  • Consistency: If the pudding is too thick after chilling, simply stir in a splash of milk before serving.

Nutrition

Calories: 384kcal | Carbohydrates: 50g | Protein: 19g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 1g | Sodium: 134mg | Potassium: 618mg | Fiber: 10g | Sugar: 33g | Vitamin A: 173IU | Vitamin C: 0.3mg | Calcium: 231mg | Iron: 4mg
QR Code linking back to recipe