This four-ingredient Peanut Butter Banana Chia Pudding makes an easy, kid-friendly snack. It’s packed with protein and healthy fats and is easy to prep ahead of time.
As I may have mentioned a time or two, Squish likes to eat. Pretty much all day long. So I do my best to keep healthy snacks on hand and although I’m not against store-bought snacks, I like having homemade snacks on hand when I can. I’m always looking for snack ideas that I can make ahead of time for him to eat throughout the week and this chia pudding fits the bill!
I resisted the idea of chia pudding for a long time. For me personally, it’s a little bit of a texture thing…but in an effort to keep from passing my picky eating habits on to Squish, I decided to make a batch for him to try. And guess what? Big hit!
This pudding is super easy to make and great to have on hand for a quick snack or addition to breakfast or lunch. The flavor possibilities are endless but I went with a classic peanut butter and banana combo.
Here’s how you make it:
- Peanut Butter Banana Chia Pudding
- Chocolate Banana Chia Pudding (gluten free and vegan)
- Ingredients in Peanut Butter Chia Pudding
- How to Make Peanut Butter Chia Pudding
- More Chia Pudding Recipes
- Chia Seed Recipes:
- Peanut Butter Chia Pudding Keto + Low Carb + Vegan
- Refrigerate for 3 hours or overnight
- Easy low carb breakfast meal prep
- Peanut Butter Chia Pudding
- Why is this Peanut Butter Chocolate Chia Pudding so good?
- How to make Peanut Butter Chocolate Chia Pudding
- What does chocolate chia pudding taste like?
- Is chocolate chia pudding good for you?
- How long is chia pudding good for?
- Dietary variations for this recipe
- Top tips to make Peanut Butter Chocolate Chia Pudding
- Be sure to check out these other healthy chia seed recipes!
- Peanut Butter Chocolate Chia Pudding
- Wicked Good Chocolate–Peanut Butter Pudding
Peanut Butter Banana Chia Pudding
This Peanut Butter Banana Chia Pudding makes an easy, kid-friendly snack. It’s packed with protein and healthy fats and is easy to prep ahead of time.
- Prep Time: 2 minutes
- Total Time: 2 minutes
- Yield: serves 4-6 1x
- 2 medium ripe bananas
- 1 cup milk (or kefir)
- 1/2 cup peanut butter
- 1/4 cup chia seeds
- Add all ingredients to a food processor or blender and blend until well combined.
- Refrigerate at least an hour. Pudding will continue to thicken as it sits.
If you don’t mind a little chunkier texture, you could just mash the bananas by hand.
Pretty simple, right? If you’re a chia pudding fan, you should also try this Apple Pie Chia Pudding or this Coconut Chia Pudding. Not a fan of the chia seeds? You might like my Chocolate Avocado Pudding recipe instead!
Last weekend I got my cooking mojo back and by Friday night these beautiful chia puddings were setting in my fridge. I woke up on Saturday morning, and while my husband took our boy Dylan to football myself and Oscar took to the kitchen to get our photos. He is only just gone 3 years old and honestly, he is a little hand model! ‘You like this way Mamma?’, ‘I do this way Mamma? Each time his little eyes, peering at me, wondering…can I have a little taste now? I probably say it a hundred times a day, but he is just so damn cute.
He has become my amazing little helper who just presumes he’s helping the moment I say I’m cooking. It really is an incredible thing to watch and I have seen him try foods through cooking with him that I never thought possible, just because he’s standing on a chair, by my side, stirring. He likes to be at the epicentre of everything that is going on in that bowl. He wants to add, he wants to mix and stir and most importantly, he wants to tell his Daddy he was the one who made it.
If you haven’t cooked with your little ones before, then this is a perfect recipe to start with. Firstly, there isn’t actually any cooking! I naturally sweeten the coconut milk with some bananas then add the remaining ingredients and voila … Chia Pudding. It really is that simple.
You have the option of adding whole or ground chia seeds. That really is up to your preference. I find with the ground ones they have a slightly bitter taste so you may need to add a teaspoon of maple syrup. Whole chia seeds are yummy too but it really is up to you and how you like it.
Chia seeds are one of my favourite additions to our diet as they really are little nutritional warriors! They are high in fibre, an excellent source of Omega-3 and Omega-6 fatty acids and are also a great source of calcium along with many of other vitamins and minerals.
The best part about this recipe though is that it takes less than 5 minutes to prepare. I had written 3 but I thought no-one would believe me, so I gave it a generous 5 in the end. Believe me, you can get this entire dish created and in your fridge in the blink of an eye.
I hope you love this recipe as much as me and my little pro-hand model do 😀
Happy Hump Day,
Aileen & Oscar xoxoxox
Calling all peanut butter lovers! Chia pudding is taken to the next level with this creamy and rich tasting Chocolate Peanut Butter Banana Cream Chia Parfait that happens to be completely gluten free and vegan!
I thought I would be sick of chia pudding by now but nope, I’m still prime time in love with it. Those little miracle chia seeds never seize to amaze me, I love how easy they make my life (healthy instant pudding) and the fact that they are so good for me! Chia seeds are loaded with healthy soluble fibre, are a source of plant-based protein and contain plant-based omega-3 fats, so adding them to your diet is a no-brainer!
I have been a bit obsessed with trying out some new easy make-ahead recipes (like these Breakfast Frittata Wraps from earlier this week)… because life isn’t getting any slower for us, and I’m sure we aren’t the only ones! Prepping things in advance is truly a lifesaver in the healthy eating department. When you’re hungry the LAST thing you want to do is whip out a cookbook and slave over a stove with a growling belly; it just doesn’t happen, which usually leads to us making less healthy choices in a pinch.
I won’t make this a long post, only to say that this parfait rivals my previous Peanut Butter & Chia Jam one (still dreaming of that one, must make again … it’s perfect for a healthy make-ahead breakfast or snack!). If you’re not a peanut butter fan like me (not sure we can be friends for the record…kidding;), check out my Creamy Orange Chia Pudding or my Tropical Green Chia Pudding with Coconut Crunch (total show stopper, and don’t even get me started on that coconut crunch, YUM!).
As an aside, you can leave out the maple syrup in the peanut butter layer if you like a less sweet parfait… it really is a matter of personal taste. I hope you’re all having the best week!
Chocolate Banana Chia Pudding (gluten free and vegan)
This impressive treat is healthier (and easier to make) than it looks! Serve it in a short glass in layers starting with rich tasting chocolate chia pudding, peanut butter and a dollop of coconut whip and piled with fresh sliced bananas on top.
- 3 tablespoons cocoa powder (I used Dutch process)
- 5 tablespoons maple syrup, divided
- 1/4 teaspoon vanilla
- 2 cups vanilla soy or almond milk
- 1/2 cup black chia seeds
- pinch sea salt
- 1/2 cup natural peanut butter
- coconut whipped topping
- 1-2 ripe bananas, sliced
- 2 tablespoons chopped salted peanuts
In a medium bowl, whisk together the cocoa, 3 tablespoons of maple syrup, vanilla, soy or almond milk and chia seeds until combined. Set aside for 15 minutes and whisk again. Cover the bowl and refrigerate for at least 4 hours or up to overnight.
Once the pudding is set, whisk together the peanut butter and the remaining 2 tablespoons of maple syrup. Thin down to a spreadable consistency with 4-6 tablespoons of boiling water and whisk until it’s smooth.
Divide the chia pudding among 3-4 glasses, top with a spoonful of the peanut butter mixture and add a dollop of coconut whipped topping to each parfait. Top with sliced bananas and a sprinkle of chopped peanuts and serve.
This peanut butter chia pudding makes for a delicious breakfast, snack or healthy treat. Packed with peanut butter flavor and good-for-you ingredients!
I always knew I loved peanut butter, but I don’t think I fully processed just how deep my love goes for good ol’ PB. If I’m being honest, I would choose peanut butter over almond butter any day. If you’re the opposite, feel free to swap in almond butter in this recipe!
Chia pudding is the ultimate “diet-friendly” breakfast and/or mid-day snack. It’s gluten free, dairy free, grain free, refined sugar free, paleo friendly… it fits in almost any dietary preference or restriction and doesn’t skimp on flavor! I love how customizable chia pudding is. This is a great starter recipe, but if you want to get creative, feel free to experiment with my basic chia pudding recipe.
Ingredients in Peanut Butter Chia Pudding
For this chia pudding we’re not just adding peanut butter as a topping, we’re stirring it into the chia pudding mixture so that each bite has a little peanut butter flavor.
- Unsweetened almond milk – I prefer the mild, nutty flavor of almond milk, but you could swap in coconut milk or your favorite milk if you’d like!
- Chia seeds – the real MVP of this recipe. 😉
- Maple syrup or honey – my go-to natural sweeteners.
- Peanut butter – again, feel free to swap in a different nut or seed butter if you prefer a different flavor but peanut butter tastes delicious.
- Toppings: extra peanut butter, cacao nibs, granola and berries – all optional of course, but highly recommended!
How to Make Peanut Butter Chia Pudding
If you’ve made chia pudding before, you can probably guess where this is going! Start by whisking the almond milk, chia seeds, maple syrup, peanut butter and vanilla together. Let the mixture sit for five minutes and then whisk again to break up any clumps that have formed.
Put it in the fridge to let it set for at least 30 minutes. I like to prep mine the night before and let it set overnight! When you’re ready to enjoy, give the chia pudding a stir and top with whatever you’re in the mood for. For this combo I like to top mine with a drizzle of peanut butter, cacao nibs and berries, but banana slices and granola would be delicious as well! Enjoy.
More Chia Pudding Recipes
- Basic Chia Pudding
- Chocolate Chia Pudding
- Mango Chia Pudding
- Strawberry Chia Pudding
- Kiwi Chia Pudding
- Breakfast Chia Pudding
- Pumpkin Chia Pudding
- Banana Split Chia Pudding
- Raspberry Chia Pudding
Chia Seed Recipes:
- 10 Ways to Eat Chia Seeds
- Lemon Chia Fresca
- Easy Chia Jam
- Chia Cookies
- Chia Bars
If you make this peanut butter chia pudding recipe, please be sure to leave a comment and star rating below letting me know how they turn out. Your feedback is so helpful for the EBF team and other EBF readers.
This peanut butter chia pudding makes for a delicious breakfast, snack or healthy treat. Packed with peanut butter flavor and good-for-you ingredients!
- 1 cup unsweetened almond milk
- 3 Tablespoons chia seeds
- 1 Tablespoon maple syrup or honey
- 2 Tablespoons peanut butter
- 1/4 teaspoon vanilla
- Toppings: extra peanut butter, cacao nibs and berries
- Whisk together almond milk, chia seeds, maple syrup, peanut butter and vanilla. This takes a little effort because the peanut butter tends to stick together, but keep whisking until it’s dispersed. Let mixture sit for five minutes and whisk again to remove any chia clumps. Place in fridge to set for at least 30 minutes, but up to 12 hours.
- When ready to enjoy, top with toppings of choice: I like a drizzle of peanut butter, cacao nibs and berries, but banana slices would be delicious as well.
- Category: Chia Pudding
- Method: No Cook
- Cuisine: American
- Serving Size: 1/2 of recipe without toppings
- Calories: 215
- Sugar: 2g
- Sodium: 163mg
- Fat: 16g
- Carbohydrates: 14g
- Fiber: 9g
- Protein: 7g
Keywords: peanut butter chia pudding
Peanut Butter Chia Pudding an healthy keto vegan breakfast or dessert made with chia seeds, unsweetened almond milk and sugar free monk fruit syrup.
Peanut Butter Chia Pudding Keto + Low Carb + Vegan
I am in love with ground chia seed pudding for breakfast. Using ground chia seed in your pudding makes all the difference. It create the smoothest pudding texture, no slimy pieces of seeds. It is almost like eating dessert for breakfast. Wait, I actually serve this for dessert too! My kids love it and it makes me feel SO happy to see them eating such a nutritious treat. This peanut butter chia pudding is also the most simple recipe.
All you need are few ingredients:
- Peanut butter – of course, that is the main ingredient in this recipe. Make sure you use one with no added sugar and no added oil. If you can’t have peanuts for any reason, this recipe will work with cashew butter, almond butter or even sunflower seed butter.
- Ground chia seeds also know as chia seed flour – if you don’t find this in the supermarket you can buy them online or it is super easy to make your own. Add chia seeds into your blender, make sure you add enough seeds to fully cover the blade. Blend until pulsed into a thin ground. Store ground chia seeds in an airtight container in the pantry for up to 1 year ! You can watch my chocolate chia seed pudding recipe video to see how I make mine.
- Unsweetened Almond Milk – I love to use almond milk in my chia seed pudding. I am always using Almond Breeze as it has low calories, no sugar, no carbs and gives the perfect creamy texture to my recipe without using dairy.
- Salt – optional especially if your nut butter is salted
- Vanilla essence – just because everything is better with a hint of vanilla
- Sugar free Monk fruit syrup – this is a delicious natural syrup, with no sugar, no carbs with a delicious maple flavor. You won’t believe it is sugar free as it taste like real maple syrup. I always use Lakanto Sweetener, I get you 20 % discount if you order from my link HERE and use SWEETASHONEY code at the check out.
Refrigerate for 3 hours or overnight
I highly recommend you refrigerate this pudding for at least 3 hours. While this pudding taste absolutely amazing straight away, waiting give some extra time for the chia seeds fiber to absorb the liquid. It will create the most delicious silky smooth pudding.
Easy low carb breakfast meal prep
If you love breakfast meal prep as I do, you can make this peanut butter chia pudding on Sunday. Store in an airtight container and serve portion every morning. This recipe serve 6 portions, 295 kcal per serve including 11 g protein and 10g net carbs. I always have half of my carbs for breakfast and this peanut butter chia pudding keep me full for at least 5 hours. One batch will cover your whole week, well almost let’s be honest we all have something a bit more special on Sunday right? What about a low carb coconut flour pancakes instead or some keto almond flour crepes.
I hope you enjoy this simple delicious peanut butter chia pudding recipe. Don’t forget to tag me on instagram to share your wonderful creation with me !
Peanut Butter Chia Pudding
Peanut Butter Chia Pudding an healthy keto vegan breakfast or dessert made with chia seeds, unsweetened almond milk and sugar free monk fruit syrup. Prep Time: 10 mins refrigerate 3 hrs Total Time: 10 mins Author: Carine 6 pudding
- 1 cup peanut butter no added oil, no added sugar
- 1 1/4 cup unsweetened Almond Milk – I used Almond Breeze
- 1/4 cup ground chia seeds (27g)
- 1 teaspoon vanilla essence
- 1/4 teaspoon sea salt
- 1/4 cup sugar free maple flavored syrup or liquid sweetener of choice or powdered erythritol
- 2-3 drops monk fruit pure extract – optional, add if not sweet enough
Toppings suggestions per jar
- 1/2 teaspoon crushed peanuts
- 1 teaspoon melted dark chocolate – sugar free or 85% cocoa
- 1 teaspoon peanut butter
- 1 teaspoon dark chocolate chunks – sugar free or 85% cocoa
- In a blender, add all the ingredients, order doesn’t matter.
- Blend for 30 seconds, stop, scrape the side and bottom of the blender with a spatula. Blend again for 30 seconds – 1 minute or until creamy and smooth.
- I recommend you check the sweetness at this stage and adjust with extra drops of monk fruit extract (or stevia drops) for a sweeter pudding. You can also adjust sweetness with extra maple flavored syrup but the pudding but this will change the texture, the more syrup you add, the more liquid will be the pudding. That is why I prefer to adjust sweetness with drops.
- Transfer into 6 small glass jars.
- Refrigerate at least 3 hours for the best creamy texture and flavors.
- Serve with toppings of your choice. I recommend sugar free dark chocolate chunks, a drizzle of melted sugar free chocolate, a drizzle of peanut butter and a pinch of crushed peanuts.
- Store in the fridge for 5 days in an airtight container.
- Serve for breakfast or dessert.
Sugar free liquid syrup: order from and get 20% off all the sugar free Lakanto product range, 100 % Natural Ground chia seed: if you prepare the ground at home, ground the whole chia seed first then measure the grounded chia seeds required by the recipe Net carbs: 8.2 g per serve for 6 serve per recipe Nutrition Facts Peanut Butter Chia Pudding Amount Per Serving (1 pudding) Calories 288 Calories from Fat 216 % Daily Value* Fat 24g37% Carbohydrates 11.8g4% Fiber 3.6g15% Sugar 4.6g5% Protein 10.6g21% * Percent Daily Values are based on a 2000 calorie diet.
Nutrition panel is for one peanut butter chia pudding without toppings.
This recipe is sponsored by Almond Breeze Made from the best California Almonds and I received a compensation to develop this recipe but note that I only recommend product I love and trust on this blog. Thank you.
This peanut butter chocolate chia pudding combines two of the best ever flavors for a healthy dessert that needs only 6 ingredients and takes only 5 minutes to prepare. The perfect pairing of chocolate and peanut butter is just delicious with superfood chia seeds, and this quick and easy dessert recipe is naturally vegan and paleo.
I don’t know about you, but busy mornings can often mean that you can skip breakfast or run out the door with not the healthiest option! This pudding is a great option that you can grab from the fridge and get something healthy to start the day!
Why is this Peanut Butter Chocolate Chia Pudding so good?
- It tastes just like a peanut butter cup!
- It only takes 5 minutes to make.
- Make a large batch and enjoy a healthy breakfast throughout the week.
- It’s vegan, paleo, dairy free, and can easily be made low carb and keto.
How to make Peanut Butter Chocolate Chia Pudding
This delicious chocolate chia pudding couldn’t be any easier to make!
Stir all the ingredients together until totally smooth.
Chill at least 4 hours or overnight.
Serve with chopped peanuts and shaved chocolate
What does chocolate chia pudding taste like?
Chia seeds themselves do not have any flavor to them, rather they soak up the flavors of the milk and whatever you include in the pudding. This chia pudding tastes exactly like a chocolate peanut butter cup – what a great way to start the day!
Is chocolate chia pudding good for you?
Chia seeds are a great food to incorporate into your diet. They are high in fiber and healthy fats. They contribute to gut health and fight inflammation. The peanut butter in these puddings add protein and unprocessed cocoa powder can lower blood pressure and is high in antioxidants.
How long is chia pudding good for?
Once you have mixes all of the ingredients together, you need to leave it in the fridge for at least four hours. It will then be good to keep covered for four or five days. I love making a batch at the start of the week for easy to grab breakfast every morning.
Dietary variations for this recipe
- You can replace the peanut butter with almond butter
- Use any kind of diary-free milk you have in this chocolate chia pudding. Coconut, almond and soy all work really well.
- Try subbing the maple syrup with a keto sweetener like Lakanto Monkfruit Maple Syrup for a keto and low carb version.
Top tips to make Peanut Butter Chocolate Chia Pudding
- Ensure that all of the ingredients are well mixed before putting in the fridge.
- Let the pudding sit for at least 4 hours to allow it to set.
- Use an unsweetened and unprocessed cocoa powder.
- Use an organic peanut butter with no added salt or sugar.
Be sure to check out these other healthy chia seed recipes!
- PB&J Chia Seed Pudding
- Blueberry Chia Smoothie
- Blueberry Chia Jam
- Chia Seed Breakfast Pudding
Hey – you’ve made it this far, and now we’re best friends! If you make this recipe, I’d love for you to give it a star rating ★ below. Make sure you follow me on Instagram, Pinterest, and Facebook, too!
5 from 7 votes
Peanut Butter Chocolate Chia Pudding
This peanut butter chocolate chia pudding combines two of the best ever flavors for a healthy dessert
Course Breakfast Cuisine American Keyword chocolate chia pudding recipe, overnight breakfast recipe, peanut butter breakfast Prep Time 5 minutes Resting time 4 hours Total Time 5 minutes Servings 2 servings Calories 393 kcal Author Cheryl Malik
- 1/4 cup chia seeds
- 1 cup non dairy milk
- 1 teaspoon vanilla extract
- 3 tablespoons pure maple syrup
- 3 tablespoons peanut butter
- 1 1/2 tablespoon cocoa powder
- Stir all together until totally smooth. Chill at least 4 hours or overnight. Serve with chopped peanuts and shaved chocolate
Nutrition Facts Peanut Butter Chocolate Chia Pudding Amount Per Serving Calories 393 Calories from Fat 189 % Daily Value* Fat 21g32% Saturated Fat 4g25% Sodium 176mg8% Potassium 533mg15% Carbohydrates 40g13% Fiber 10g42% Sugar 23g26% Protein 14g28% Vitamin A 465IU9% Vitamin C 8.5mg10% Calcium 342mg34% Iron 3.2mg18% * Percent Daily Values are based on a 2000 calorie diet. 50
I made this the other day and while we were enjoying the luscious, fudge, smooth pudding I told my husband that I should probably post the recipe since I hardly have any sweet recipes. He laughed in response. While he was laughing I was formulating my response…
- Hey! Dietitians enjoy dessert, too!
- This dessert has redeeming qualities: cocoa! eggs! peanut butter! milk!
But instead of turning on the defences, I just asked what he thought was so funny.
“I’d hardly call this a recipe…”
At this point I couldn’t hold back. I was about to burst out in defence of my cooking, but he continued,
“Step 1: add peanut butter to chocolate pudding”
Then I started to laugh because I realized what he was thinking… oh my dear, sweet, clueless-in-the-kitchen husband thought I had simply added peanut butter to a box of instant chocolate pudding.
Why It’s A Smart Choice
This recipe is much more than a box of instant chocolate pudding. It has wholesome qualities like eggs, cocoa, and peanut butter that you won’t find in a box of pudding! You also won’t find food dyes, which are in a box of instant pudding. Additionally, it’s not dripping with sugar like most chocolate pudding recipes.
If you give this recipe a go, let me know! Leave a comment, rate it, or snap a photo and tag it with #smartnutritionrecipes on Instagram! I’d love to see your creations! Knowing someone has enjoyed one of my recipes always makes my day brighter.
- ⅓ cup sugar
- 2 tbsp cornstarch
- ⅓ cup cocoa
- ¼ tsp salt
- 2 cups milk
- 2 eggs
- 1 tsp vanilla
- 2 tbsp butter
- ½ to ⅔ cup peanut butter
- In a medium sized saucepan, combine the sugar, cornstarch, cocoa, and salt.
- Add a little bit of the milk (about ¼ cup) and whisk until a paste forms.
- Slowly add more milk, whisking well in between additions.
- Once all the milk has been added, heat over medium heat.
- In the same measuring cup you used to measure the milk, crack open the two eggs. Set aside.
- As it heats, whisk, whisk whisk the milk mixture.. Don’t stop whisking!
- Once the mixture has boiled and thickened, pour about a ¼ cup into the eggs. (just eyeball it) Whisk well. Continue adding a small amount of the thickened mixture to the eggs, whisking well in between each addition. Once you’ve added about half the mixture into the eggs, then transfer all the egg mixture back into the pot.
- Whisk, whisk, whisk and cook one minute.
- Remove from heat and add in the vanilla, butter, and ½ cup of peanut butter. Take a taste. Does it taste peanut buttery enough for you? If yes, then you’re done. If not, add a bit more peanut butter until it meets your peanut butter satisfaction.
- This pudding tastes delicious either hot or cold!
Do you nibble around the edges first? Do you gulp it quickly in two bites? If you can tell me in vivid detail how you eat Reese’s Peanut Butter Cups, then these luscious chocolate–peanut butter pudding cups are especially for you. Made with half-and-half, a double dose of chocolate, and a dollop of creamy peanut butter, the flavor is intense and continues to blossom as it chills in the refrigerator. Rich and thick enough to stand your spoon in, these chocolate–peanut butter cups are best eaten in small doses. For a softer texture, make the pudding with whole milk instead of half-and-half.–Jill O’Connor
LC Cups Not Included Note
Those cute little chocolate cups in the photo above? They’re not included in the recipe, we’re sorry to say. But actually, they’re not necessary. Not at all. One might even say that though they’re a clever vessel, they’re something of a distraction from the goodness at hand. One taste of this pudding and we think you’ll understand what we mean.
Wicked Good Chocolate–Peanut Butter Pudding
- Quick Glance
- Quick Glance
- 20 M
- 4 H, 20 M
- Serves 8
Want it? Click it.
Email Grocery List
- 1/4 cup cornstarch
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/4 cup Dutch-processed cocoa powder
- 3 1/2 cups half-and-half or whole milk
- 6 large egg yolks
- 1 teaspoon vanilla extract
- 1/3 cup creamy peanut butter
- 1/2 cup semisweet chocolate chips
- Whipped cream, for topping
- Chocolate jimmies, for sprinkling
In a medium saucepan, sift together the cornstarch, sugar, salt, and cocoa powder. Slowly whisk in the half-and-half until the mixture is combined and smooth. Whisk in the egg yolks, one at a time, until smooth. Place the pudding over medium heat, whisking continuously, until the pudding starts to thicken and large bubbles form on the surface of the pudding and plop, like slowly bubbling hot lava. Reduce the heat to low and continue cooking, stirring continuously, for 1 minute. Check the consistency of the pudding by running your finger across the back of the stirring spoon; if it leaves a trail that does not immediately fill in, it is thick enough. Remove the pan from the heat and stir in the vanilla, peanut butter, and chocolate chips until thoroughly melted and combined. Pour the pudding into a large serving dish or eight 4-ounce custard cups or ramekins set on a rimmed baking sheet. Cover the pudding with plastic wrap, pressing the wrap directly against the surface of the pudding to prevent a skin from forming. Refrigerate the pudding until very cold, at least 4 hours and up to overnight. To serve, serve the pudding with a dollop of whipped cream and a sprinkling of chocolate jimmies. All that’s left to do is grab some spoons.
Want it? Click it.
Recipe Testers Reviews
This peanut butter chocolate pudding is as rich and thick as promised, filled with chocolaty-peanut buttery goodness. The whipped cream may seem like gilding the lily, but it’s a good flavor contrast to the thickness of the pudding. I made the pudding with half-and-half but would probably try milk next time since I like a slightly looser pudding. I really appreciated the author’s description of the bubbling hot lava; it was a great visual aid. It should also be noted that this recipe is for the pudding only and not for the chocolate cups pictured. Overall, this was a crowd-pleaser for children and adults.