I had intentions of working on this recipe for the past month, simultaneously it seems a few other bloggers had the same idea. Thus over the past month a numerous amount of other chia pudding recipes have emerged on the web.
My original idea was just chocolate chia pudding, but after the emergence of the other recipes I knew I needed to add something different. I haven’t yet seen a recipe for Chocolate Peanut Butter Chia Pudding so hopefully I have still created something originally. I am a huge fan of using powdered peanut butter such as PB2 by Bell Plantation to add peanut butter flavoring to recipes without adding the fat. Check out PB2 in a few other recipes such as Peanut Butter and Jelly Oat Pancakes and PB Chocolate Oatmeal Bakes.
On to discuss the health benefits of chia seeds. The seeds are a un-refined, whole-grain that are absorbed in the seed form. They are a good source of omega-3 fatty acids (heart healthy), protein, fiber, and antioxidants. One tablespoon contains approximately 60 calories, 2 grams of protein, and 5 grams of fiber. Increased amounts of protein and fiber can lead to greater satiety.
Given chia seeds subtle flavor, they are easy to add to drinks and foods. Typically recipes that include chia are yogurts, cereals, cookies, or smoothies. Remember that excessive consumption of chia seeds can still lead to a large caloric intake!
Note: I added 4 tablespoons of chia to the recipe, but I think 3 tablespoons would work if you refrigerated longer.
How do you enjoy Chia?!
Your family’s dietitian,
- 1 cup low fat milk (soy or almond milk should work also)
- 3-4 tablespoons chia seed
- 1/4 teaspoon pure vanilla extract
- 2 tablespoons honey (for sweeter pudding increase to 3 tablespoons)
- 1-2 teaspoons cocoa powder (unsweetened)
- 1 tablespoon peanut butter powder (ie. PB2, Peanut butter would also work)
- optional: peanuts or dark chocolate chips for toppings