- 0.25 cup Chia Seeds
- 1 cup Unsweetened Almond Milk
- 1 Tablespoon Unsweetened Cocoa Powder
- 2 Tablespoons Real Maple Syrup
- 3 Tablespoon Peanut Butter
- 6 Banana Slices
- 2 Tablespoons Peanuts
Whenever I have sweet dessert cravings but don’t want to turn on my oven or stove, I get myself some non-dairy milk, some chia seeds and whatever else I can find in my kitchen.
Peanut butter and chocolate and banana work so well together, especially in this recipe. It’s creamy, rich, comforting yet light and really satisfying!
I am using unsweetened almond milk for this recipe but you can use any kind of milk.
You can make the chia seed pudding about 20 minutes before serving or leave it in the refrigerator over night then enjoy it for breakfast in the morning!
This recipe makes two servings.
Want more chia pudding recipes?
Try the Coconut and Mango combo!
Make the Chocolate Chia Pudding
In a bowl or jar, whisk together the almond milk, chia seeds, cocoa powder and maple syrup.
Whisk well to avoid any clumps.
Let It Chill
Seal or cover the container and let it rest in the refrigerator for at least 20 minutes to allow the chia seeds to expand and turn into a pudding like texture.
Add the Peanut Butter and Toppings