Curious about chia pudding? Try this peanut butter cup version! The initially off-putting texture is concealed behind the perfect blend of cocoa and natural peanut butter. A dash of maple syrup and vanilla extract sweeten the pudding, while the chia seeds – high in protein, omega-3, fibre, and antioxidants – make for one powerhouse dessert.
I’ve been having problems with flops recently.
I don’t mean to say that there haven’t been a few good meals this past week (including a fantastic first attempt at making beef pot roast), but I just haven’t made anything that I feel has been awesome enough to share. All the recipes I post on this blog have been tested at least twice by myself and eaten by at least two other people. I don’t want to give you bad food. My heart would ache if I let myself post something I wasn’t happy with, which is why there’s been a bit of an absence from me this week. I haven’t made anything I’ve been extremely proud of. Until today.
I have officially hopped on the chia pudding train. Honestly, I thought this recipe would be another flop to add to my list this week; I never thought I would be able to digest the tapicoa-like texture that chia pudding is famous for. I hate tapicoa. Have you ever had one of those Taiwanese bubble teas? The milk-based teas that have the little chewy tapioca pearls at the bottom? I loathe those pearls. I always, ALWAYS get the jellies instead. I’d never tried chia pudding because I believed it would taste like a bowl full of slimy tapicoa pearls. If you’ve had the same qualms about this dessert’s texture, I’m here to tell you that it’s quite different. The chia seeds’ centres stay firm, adding a little crunch in between the gelatinous pudding which I quite enjoyed. Yet another food that proves you can’t knock it ’til you try it!
I chose to have this pudding as a mid-afternoon snack. I was feeling a little peckish between lunch and dinner and was craving something sweet. Both my boyfriend and I have been trying to eat a bit healthier, so we haven’t had any baked goods, chocolate, or other tempting treats in the house. (I KNOW. Hardcore.) For about a year, I’ve seen various flavours of chia pudding flashing by as I scroll through my Pinterest, so I went for it.
Of course, being a chocolate and peanut butter lover, I had to give a peanut butter cup variation a go. What a smashing success! (But how could it not be with that flavour combo?!) The little bit of sweetness from the maple syrup and chocolate from the cocoa powder was enough to satisfy my sugary cravings, and the chia seeds and natural peanut butter helped out my hungry tummy. One serve of this pudding kept me full well into preparing dinner. I reckon this pudding would be great as a breakfast alternative too, since it’s so filling.
My mind has now been opened to the world of chia pudding. I’m currently brainstorming what to add to it next. Raspberry cheesecake, maybe? Or matcha, perhaps? Oh ho, the possibilities, my friends…
- 1½ tbsp chia seeds
- ½ tbsp unsweetened cocoa powder
- ½ cup skim milk (or almond, soy, or hemp milk)
- 1 tbsp natural peanut butter
- ½ – 1 tbsp maple syrup (I used about ¾ tbsp)
- ¼ tsp vanilla extract
- unsweetened cocoa powder, for dusting (optional)
- In a medium jar, whisk together the chia seeds and cocoa powder. To a microwavable bowl, add the milk, peanut butter, maple syrup, and vanilla extract. Melt the wet ingredients together in the microwave on high for 25–30 seconds. Whisk to combine and allow to cool for 10 minutes. Pour the wet ingredients over the chocolate coated seeds and whisk together, making sure to get rid of any cocoa lumps.
- Refrigerate for 20–30 minutes. Give the mixture a good stir. The chia seeds should have soaked up most of the milk and the contents will jiggle like pudding. Top with optional cocoa powder and serve cold.