If you are craving a dessert that feels indulgent yet nourishing, this Chocolate Chia Pudding with Strawberries, Cacao Nibs, and Peanut Butter Recipe is an absolute game changer. It beautifully balances the rich, velvety texture of chocolate chia pudding with the fresh burst of strawberries, the satisfying crunch of cacao nibs, and the creamy richness of peanut butter. This recipe is simple enough to whip up quickly, but it delivers layers of flavor and nutrition that will keep you coming back for more.
Ingredients You’ll Need
All you need are a handful of straightforward ingredients that come together in perfect harmony. Each component plays a vital role, whether it adds creaminess, sweetness, texture, or a pop of color, making the dish as delightful to look at as it is to eat.
- Unsweetened soy milk (1 ½ cups): Provides a creamy, dairy-free base with extra protein and a neutral flavor.
- Plain Greek yogurt (½ cup): Adds tanginess and a smooth texture, boosting the protein and creaminess.
- Pure maple syrup (2 tablespoons): Sweetens naturally with a rich, caramel-like depth—add more if you prefer sweeter.
- Pure vanilla extract (1 ½ teaspoons): Enhances all the flavors with its warm, aromatic touch.
- Fine sea salt (â…› teaspoon): Balances sweetness and makes the chocolate pop.
- Chia seeds (â…“ cup): These tiny powerhouses thicken the pudding and add a wonderful gel-like texture packed with fiber.
- Cacao powder (3 tablespoons): Delivers deep chocolate flavor and antioxidants without added sugar.
- Chopped strawberries: Bright and juicy, they add freshness and a beautiful red contrast.
- Cacao nibs: Crunchy, slightly bitter chocolate bits that give texture and flavor depth.
- Peanut butter: Creamy and nutty, it adds richness and a satisfying savory note.
How to Make Chocolate Chia Pudding with Strawberries, Cacao Nibs, and Peanut Butter Recipe
Step 1: Whisk the Creamy Base
Start by combining the soy milk, Greek yogurt, pure maple syrup, vanilla extract, and sea salt in a medium bowl. Whisk these together until you get a smooth, uniform mixture. This base sets the tone for your pudding — creamy and perfectly sweetened without overpowering the natural chocolate flavor.
Step 2: Incorporate Chia Seeds and Cacao Powder
Next, sprinkle in the chia seeds and cacao powder. Whisk everything again thoroughly to avoid any lumps and to ensure the chia seeds are evenly dispersed. This step is crucial because it prevents clumps and ensures every bite has an even chocolate richness and that signature pudding texture.
Step 3: Refrigerate to Thicken
Cover the bowl with plastic wrap or a lid and pop it in the fridge for at least 4 hours or preferably overnight. During the first hour, stir it once or twice to keep the chia seeds from clumping and to encourage even thickening. Patience here pays off with that luscious pudding consistency everyone loves.
Step 4: Stir Before Serving
Once chilled and set, give the pudding a good stir to break up any gelled spots. This helps restore a silky texture and makes it ready to be adorned with all your favorite toppings.
Step 5: Dress It Up and Enjoy
Scoop the pudding into bowls or jars and top generously with chopped strawberries, cacao nibs for crunch, and a drizzle or dollop of peanut butter. Each topping lifts the pudding to a whole new level of flavor and texture delight.
How to Serve Chocolate Chia Pudding with Strawberries, Cacao Nibs, and Peanut Butter Recipe
Garnishes
Fresh strawberries provide vibrant color and juicy brightness that contrast perfectly with the creamy chocolate base. The cacao nibs add a satisfying crunch, bringing a delightful bitter edge that balances sweetness. And peanut butter? It brings that creamy, nutty finish that makes every spoonful feel complete.
Side Dishes
This pudding works wonderfully as a standalone treat, but you can partner it with light, crispy whole grain toast or a handful of toasted nuts for a balanced breakfast or snack combo. It also complements a fresh fruit salad if you want to add more variety and freshness to the plate.
Creative Ways to Present
Try layering the chocolate chia pudding with alternating layers of strawberry slices and a thin swirl of peanut butter in clear glass jars for a visually stunning parfait. Or serve it in small mason jars to take on the go. Sprinkle some extra cacao nibs on top right before serving to maintain their crunch and add a dramatic flair.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers in an airtight container in the refrigerator for up to four days. The pudding thickens further as it sits, so you might want to stir in a splash of milk before serving to adjust the consistency.
Freezing
Freezing chia pudding is not recommended because it changes the texture dramatically. The chia seeds will lose their gel-like quality when thawed, resulting in a watery separation.
Reheating
This dish is best enjoyed cold or at room temperature, so reheating is generally not necessary. If you prefer it warm, serve smaller portions and warm gently in the microwave for just 15-20 seconds, stirring well to keep the texture smooth.
FAQs
Can I use a different type of milk?
Absolutely! While unsweetened soy milk works great for its protein content and creaminess, you can substitute with almond, oat, coconut, or dairy milk depending on your preference. Just keep in mind the flavor and thickness might vary slightly.
Is this recipe vegan?
Not as is, because it includes Greek yogurt which is dairy-based. To make it vegan, swap the Greek yogurt with a plant-based alternative such as coconut yogurt or almond-based yogurt.
How long does the pudding last in the fridge?
You can store the pudding in an airtight container in the refrigerator for up to four days. Beyond that, the texture and flavor may start to degrade.
Can I prepare this pudding without the peanut butter?
Definitely! The peanut butter adds a rich, nutty twist but is optional. You can also experiment with almond butter, cashew butter, or even a sprinkle of chopped nuts for a different kind of richness.
What if I don’t have cacao nibs?
If you can’t find cacao nibs, chopped dark chocolate or toasted nuts are excellent alternatives that provide crunch and depth of flavor.
Final Thoughts
This Chocolate Chia Pudding with Strawberries, Cacao Nibs, and Peanut Butter Recipe is truly a treasure in the world of simple, wholesome desserts. It feels like a treat but packs a wholesome punch of nutrients and incredible flavor combinations. I cannot wait for you to try it and make it your own staple whether for breakfast, snack, or a guilt-free indulgence any time of the day.
Print
Chocolate Chia Pudding with Strawberries, Cacao Nibs, and Peanut Butter Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 15 minutes (including refrigeration)
- Yield: 2 to 2.2 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
This Chocolate Chia Pudding is a rich, creamy, and nutritious dessert or breakfast option that’s easy to prepare and packed with plant-based protein and fiber. Combining unsweetened soy milk, Greek yogurt, pure maple syrup, and cacao powder, it’s a perfect indulgence with wholesome ingredients. Topped with fresh strawberries, crunchy cacao nibs, and peanut butter, this pudding delivers a delightful mix of textures and flavors while keeping it healthy and satisfying.
Ingredients
Base Ingredients
- 1 ½ cups unsweetened soy milk (or higher protein milk of choice, such as dairy milk)
- ½ cup plain Greek yogurt (2% preferred)
- 2 tablespoons pure maple syrup, more to taste
- 1 ½ teaspoons pure vanilla extract
- â…› teaspoon fine sea salt
Chia Mixture
- â…“ cup chia seeds
- 3 tablespoons cacao powder
Toppings
- Chopped strawberries
- Cacao nibs
- Peanut butter
Instructions
- Mix the Liquid Ingredients: In a medium bowl, whisk together the unsweetened soy milk, Greek yogurt, pure maple syrup, vanilla extract, and fine sea salt until the mixture is smooth and well combined.
- Add the Chia Seeds and Cacao Powder: Stir in the chia seeds and cacao powder, whisking thoroughly to ensure the cacao powder is fully incorporated and to prevent any clumps from forming.
- Refrigerate to Set: Cover the bowl with plastic wrap or a lid and refrigerate for at least 4 hours or preferably overnight. During the first hour, give the pudding one or two gentle stirs to break up any chia seed clumps and encourage even thickening.
- Stir Before Serving: Before serving, give the pudding a good stir to ensure a smooth and creamy texture throughout.
- Serve with Toppings: Divide the pudding into serving dishes and top with chopped strawberries, crunchy cacao nibs, and a drizzle or dollop of peanut butter for added flavor and texture.
Notes
- For a vegan version, substitute the Greek yogurt with a plant-based yogurt alternative.
- Maple syrup quantity can be adjusted based on desired sweetness.
- Use dairy milk if higher protein content is preferred instead of soy milk.
- Stirring during the first hour of refrigeration helps prevent chia seed clumps and improves pudding texture.
- The pudding can be stored in the refrigerator for up to 3 days.
