Megan Horsley is a Toronto-based Holistic Nutritionist, Personal Trainer and Recipe Developer. She is passionate about helping women become stronger, more confident and happier in their bodies through holistic wellness practices. When Megan isn't consulting, she loves to create recipes that combine indulgence with healthy ingredients.

Chocolate Peanut Butter Chia Pudding

Name: Chocolate Peanut Butter Chia Pudding
Prep time: 55 min
Yield: 2 servings
Ingredients: Chia Seeds; Cashew Milk; Peanut Butter; Vegan Vanilla Protein Powder; Maple Syrup; Dark Chocolate Chips; Coconut Oil; Flaky Sea Salt; Peanuts

Recipe by Megan Horsley

Ingredients

Serves

To me, there is no better combination than chocolate and peanut butter! As someone who has a nostalgic love for chocolate peanut chocolate bars and treats like Snickers and Reese’s Pieces, this chia pudding hits every craving mark. What I love even more about this recipe, though, is that it is made with simple pantry ingredients, boasts a good amount of fibre and protein and doubles as a quick breakfast or snack.

Breakfast

Snack

Ingredients

2 Tbsp

Chia Seeds

1 cup

Cashew Milk

or favourite milk

7 tsp

Peanut Butter

divided

25 g

Vegan Vanilla Protein Powder

2 Tbsp

Maple Syrup

or more to taste

2 Tbsp

Dark Chocolate Chips

2 tsp

Coconut Oil

1/8 tsp

Flaky Sea Salt

1 Tbsp

Peanuts

Instructions

Mix the chia seeds, cashew milk, two teaspoons of peanut butter, half of the maple syrup, and protein powder together. Divide between jars or serving bowls and refrigerate for 30 minutes. Remove, stir well and then return to the fridge for at least 10 minutes.

Meanwhile, mix the remaining peanut butter with the maple syrup and set aside. Melt the chocolate chips with the coconut oil in a double boiler.

Remove the chia pudding from the fridge, top it with the peanut butter mixture, and pour the melted chocolate evenly on top. Top with the flaky salt and peanuts. Refrigerate for at least 10 minutes before serving. Enjoy!