Chocolate Peanut Butter Cup Chia Pudding ~ low carb and dairy-free options

Name: Chocolate Peanut Butter Cup Chia Pudding ~ low carb and dairy-free options
Prep time: 5 min
Total time: 5 min
Yield: 10 servings
Ingredients: 2 cups coconut milk; 1/2 cup chia seeds; 3/4 cup cocoa powder; 2 1/2 teaspoons vanilla; 1/8 teaspoon salt; 1/8 teaspoon Stevia extract; 4 1/2 tablespoons low carb sweetener; 2 cups coconut milk; 1/2 cup chia seeds; 2 1/2 teaspoons vanilla; 1/8 teaspoon salt; 4 1/2 coops stevia; 13 tablespoons peanut butter; 4 1/2 tablespoons low-carb sweetener

User Reviews

4.7

9 reviews

Excellent

Prep Time
5 mins
Total Time
5 mins
Servings
10 servings
Calories
4595 kcal
Course
Dessert
Cuisine
Vegan, Keto

Chocolate Peanut Butter Cup Chia Pudding ~ low carb and dairy-free options

Iris Warren

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Chocolate Peanut Butter Chia Pudding - like a Reese's Cup in pudding form. Loaded with healthy ingredients and oh so delicious!

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Ingredients

Servings

Chocolate Pudding

2 cups coconut milk (or other nut or seed milk)
1/2 cup chia seeds
3/4 cup cocoa powder
2 1/2 teaspoons vanilla
1/8 teaspoon salt
1/8 teaspoon Stevia extract (or 9 tablespoons granulated sweetener)
4 1/2 tablespoons low carb sweetener (or alternative. See Notes for other options.)

"Peanut Butter" Pudding

2 cups coconut milk
1/2 cup chia seeds
2 1/2 teaspoons vanilla
1/8 teaspoon salt
4 1/2 coops stevia (or 9 tablespoons granulated sweetener)
13 tablespoons peanut butter (or any other nut or seed butter)
4 1/2 tablespoons low-carb sweetener (or alternative. See recipe notes.)

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Instructions

Place ingredients for Peanut Butter Pudding in the blender, adding chia last to prevent it from swelling and making blending more difficult.
Blend until smooth.
Remove from blender and set aside.
Place ingredients for Chocolate Pudding in blender.
Blend until smooth.
Layer the Chocolate and Peanut Butter Puddings alternating as desired.
I recommend adding the chia last so that it doesn't swell and make blending more difficult.
Finally, top with Whipped Coconut Cream, Bananas, Chopped Nuts, Homemade Granola, Cookie Crumbs, etc.

Notes

Food Processor / Blender Notes: I typically use a high speed blender for this pudding, but a food processor is easier as far as removing the pudding and cleaning. It will take longer to blend, however.
Food Processor / Blender Notes: I typically use a high speed blender for this pudding, but a food processor is easier as far as removing the pudding and cleaning. It will take longer to blend, however.
If you'd like to make your own nut or seed butter see this post about Homemade Nut and Seed Butter.
If you'd like to make your own nut or seed butter see this post about Homemade Nut and Seed Butter.
AIP: You can use organic carob powder instead of cocoa for AIP.
AIP: You can use organic carob powder instead of cocoa for AIP.
PB Filling Notes: The Peanut Butter filling is a little thick -- feel free to add more coconut milk to thin it out as desired.
PB Filling Notes: The Peanut Butter filling is a little thick -- feel free to add more coconut milk to thin it out as desired.
Milk Alternatives - you can use regular milk or any other dairy-free milk.
Milk Alternatives - you can use regular milk or any other dairy-free milk.
If you'd like a homemade option for dairy-free milk, see Easiest Coconut Milk and Easiest Almond Milk.
If you'd like a homemade option for dairy-free milk, see Easiest Coconut Milk and Easiest Almond Milk.
Make PB Layer First: I recommend making the Peanut Butter (or other nut butter) Pudding layer first so that you don't have to clean out the blender prior to making the Chocolate Pudding Layer, in which case the dark color of the chocolate would affect the light color of the Peanut Butter Pudding.
Make PB Layer First: I recommend making the Peanut Butter (or other nut butter) Pudding layer first so that you don't have to clean out the blender prior to making the Chocolate Pudding Layer, in which case the dark color of the chocolate would affect the light color of the Peanut Butter Pudding.
THM: This recipe is an "S" for those on the Trim Healthy Mama plan.
THM: This recipe is an "S" for those on the Trim Healthy Mama plan.
Sweetener Options: We use low-carb sweeteners mostly in our home. Coconut Sugar is a great healthier option for a sweetener. Honey is as well. Coconut sugar will make the peanut butter layers look darker, however. Xylitol is one other sweetener option for low-carb. The recipe is pretty forgiving as far as sweeteners go, so you can feel free to play around and use whatever you like.
Sweetener Options: We use low-carb sweeteners mostly in our home. Coconut Sugar is a great healthier option for a sweetener. Honey is as well. Coconut sugar will make the peanut butter layers look darker, however. Xylitol is one other sweetener option for low-carb. The recipe is pretty forgiving as far as sweeteners go, so you can feel free to play around and use whatever you like.

Nutrition Information

Show Details

Calories 459.5kcal (23%) Carbohydrates 15.8g (5%) Protein 11.3g (23%) Fat 36.2g (56%) Saturated Fat 21g (105%) Polyunsaturated Fat 8.02g Monounsaturated Fat 6.26g Trans Fat 0.05g Sodium 83.7mg (3%) Potassium 310.8mg (9%) Fiber 11.2g (45%) Sugar 4.2g (8%) Vitamin A 200IU (4%) Vitamin C 0.8mg (1%) Calcium 160mg (16%) Iron 3.1mg (17%) Net Carbohydrates 5g

Nutrition Facts

Serving: 10servings

Amount Per Serving

Calories 4595 kcal

% Daily Value*

Calories	459.5kcal	23%
Carbohydrates	15.8g	5%
Protein	11.3g	23%
Fat	36.2g	56%
Saturated Fat	21g	105%
Polyunsaturated Fat	8.02g	47%
Monounsaturated Fat	6.26g	31%
Trans Fat	0.05g	3%
Sodium	83.7mg	3%
Potassium	310.8mg	7%
Fiber	11.2g	45%
Sugar	4.2g	8%
Vitamin A	200IU	4%
Vitamin C	0.8mg	1%
Calcium	160mg	16%
Iron	3.1mg	17%
Net Carbohydrates	5g