Chocolate PB Chia Pudding – Thick, Nutty & Protein-Filled.

Chia pudding is one of those recipes that quietly becomes a staple—easy, portable, endlessly customizable, and surprisingly filling. I started making this chocolate peanut butter version on busy mornings when I wanted something satisfying but didn’t have time to cook. Over time, the recipe evolved into a richer, creamier version with a protein boost that keeps you fueled for hours.

This Chocolate PB Chia Pudding brings together the familiar comfort of chocolate, the nutty depth of peanut butter, and the thick, spoonable texture chia seeds are known for. It’s naturally meal-prep friendly, works as breakfast or dessert, and hits that sweet spot between nutritious and indulgent-adjacent—without feeling heavy or overly sweet.

If you like recipes that feel effortless yet taste like you planned ahead, this one is worth making part of your weekly rotation.

Ingredients

Base Mixture

2 cups unsweetened almond milk (or any milk you prefer)
½ cup chia seeds
3 tbsp unsweetened cocoa powder
3 tbsp creamy peanut butter
2–4 tbsp maple syrup, honey, or zero-sugar sweetener (to taste)
1 tsp vanilla extract
Pinch of salt

Protein Boost (choose one)

1 scoop chocolate or vanilla protein powder
½ cup Greek yogurt (mixed in before chilling or just before serving)
2 tbsp powdered peanut butter

Optional Toppings

Sliced bananas
Chocolate chips
Crushed peanuts
Berries
Extra peanut butter drizzle

Instructions

Mix the Base

Add the almond milk, cocoa powder, peanut butter, sweetener, vanilla, and salt to a medium bowl or large jar. Whisk well until the cocoa dissolves and the peanut butter blends fully into the liquid. It should look like a smooth chocolate milk base.

Add the Chia Seeds

Stir in the chia seeds. Make sure to mix thoroughly so the seeds don’t clump. Let the mixture sit for 5 minutes, then stir again—this helps distribute the seeds evenly as they start to thicken.

Add Protein

Whisk in your protein choice: protein powder, Greek yogurt, or powdered peanut butter. If adding Greek yogurt, stir gently to keep the texture creamy.

Chill

Cover and refrigerate for at least 2–3 hours, but overnight gives the thickest, creamiest result. Chia seeds continue to absorb liquid as they sit, creating a pudding-like texture.

Serve

Stir before serving, then divide into jars or bowls. Add toppings of your choice—banana slices, berries, peanuts, or a swirl of peanut butter all work beautifully.

Flavor & Texture Notes

This chia pudding lands on the thicker side—almost mousse-like once fully chilled. The cocoa and peanut butter blend into a deep, chocolatey base with warm nutty undertones. The chia seeds offer their usual soft crunch, but the added protein turns the texture even creamier and more substantial.

Sweetness can be adjusted easily; a little maple syrup gives it a rounded, warm sweetness, but it also tastes great with a subtle sweetener for a more balanced, less dessert-leaning flavor. The combination of chocolate and peanut butter makes it taste familiar and comforting, while still being light enough for breakfast.

Tips & Variations

Adjust the Consistency

Thicker pudding: Add 1–2 extra tablespoons chia seeds or an additional spoonful of Greek yogurt.
Thinner pudding: Add a splash of milk just before serving and stir well.

Swap the Nut Butter

Almond butter for a slightly roasted flavor
Cashew butter for a milder, buttery finish
Sunflower seed butter for a nut-free version

Change Up the Chocolate

Add 1 tbsp cacao nibs for crunch
Use dark cocoa powder for a deeper flavor
Melt a small square of dark chocolate into the warm milk before mixing

Add More Mix-Ins

A handful of oats for extra texture (not low-carb)
Flax meal for added fiber
Frozen berries stirred in before chilling

Make It Dessert-Forward

Top with whipped cream, shaved chocolate, or a warm peanut butter drizzle.

Storage & Make-Ahead

Refrigeration

Store in airtight containers for up to 5 days. This makes it perfect for weekly breakfast prep.

Freezing

Chia pudding freezes well. Freeze in small jars or containers for up to 1 month, thaw overnight in the fridge, and stir well before eating.

Meal Prep

Portion into single-serve jars with the toppings stored separately to maintain freshness and texture.

Serving Suggestions

This pudding pairs especially well with:

Fresh berries for brightness
Coffee or a latte in the morning
A sprinkle of granola if you want a crunch (not low-carb)
Toast topped with sliced fruit for a balanced breakfast
A protein shake on extra-hungry mornings

For dessert, add a layer of bananas or a spoonful of whipped cream to create a chocolate–peanut butter parfait.

FAQ

Can I use regular milk or oat milk instead of almond milk?

Yes—any milk works. Coconut milk makes it extra creamy and rich.

Why isn’t my chia pudding thick?

It either needs more time to chill or more chia seeds. Give it another hour or add 1–2 teaspoons more seeds and stir again.

Can I skip the sweetener?

Absolutely. The cocoa and peanut butter provide plenty of flavor on their own, or you can add sweetness later.

Does protein powder affect the texture?

It thickens the pudding slightly and makes it creamier. If it becomes too thick, just add a splash of milk.

Can I make this fully dairy-free?

Yes—use almond milk or coconut milk and skip the Greek yogurt or choose a plant-based yogurt.

Conclusion

This Chocolate PB Chia Pudding is an easy, satisfying recipe that delivers both comfort and nutrition in a single bowl or jar. It’s thick, creamy, and packed with protein, but still simple enough to throw together on a busy evening so it’s ready by morning.