Print recipe
- 4 EL Chiasamen
- 1/2 TL Vanille
- 375 ml Reismilch*
- 2 EL Kokosjoghurt
- 1 EL Erdnussmus (100% Erdnüsse)
- 1 EL Ahornsirup
- 1 + 1/2 TL Carobpulver**
- 1 TL Kakao, ungesüßt
- Banane, in Scheiben
- frische Himbeeren
- Erdnüsse, gehackt
- Schokoladensauce***
-
Misch die Chiasamen mit der gemahlenen Vanille in einer Schüssel und schütte dann die Reismilch darüber. Rühr alles mit einem Schneebesen gut um.
-
Die Mischung sollte jetzt für mindestens eine halbe Stunde quellen, bis die Chiasamen gut aufgequollen sind (oder du lässt sie über Nacht ziehen).
Rühr in den ersten 10 Minuten noch 2-3 mal gründlich um, damit keine Klümpchen entstehen. -
Wenn der Chiapudding fertig aufgequollen ist, teilst du ihn gleichmäßig in drei Teile auf. Beim ersten Teil gibst du den Kokosjoghurt dazu. Beim zweiten das Erdnussmus und einen halben TL Carobpulver (streich das Pulver am besten durch ein kleines Sieb, da es meisten recht klumpig ist). Und beim dritten Teil den Kakao, den Ahornsirup und den anderen TL Carobpulver.
-
Rühr alles gut um. Du solltest jetzt einen weißen, einen erdnussfarbenen und einen schokobraunen Chiapudding haben.
-
Verteile die drei Puddings nacheinander in zwei hohe Gläser (zuerst Schoko, dann Erdnuss, dann die Joghurtschicht). Dekorier deinen Pudding mit Bananenscheiben, frischen Himbeeren und gehackten Erdnüssen.
Und zum Schluss lässt du noch großzügig Schokoladensauce darüber laufen. Sooo lecker!
Wann immer möglich, verwende ich Produkte in Bio-Qualität. Das ist nicht nur viel besser für die Gesundheit, sondern auch für die Umwelt. 🌍💫💚
Have you ever eaten Chocolate Peanut Chia Pudding for breakfast?
No?? Oh no!!!
You totally missed out, friends.
Because every day you start with this creamy-chocolatey & healthy breakfast can only be a good one. Right?! 🙂
But hey, that’s nothing that can’t be fixed.
After last weeks savoury breakfast creation here on my little blog, it’s back to nice & sweet today. My pleasure. 😉
Because this sweet breakfast could pass as a dessert anytime. Especially if you top it with delicious homemade chocolate sauce. Like the one I used as a dip for my Epic Vegan Snack Platter, *hint hint*.
Don’t be shy.
Why not pour over a little more?
We both know that you want to.
Yes, that’s better. 🙂
After all, this divine sauce is naturally sweetened, gluten free & vegan. It’s the perfect little clean eating treat.
And between ourselves, you can never have too much chocolate sauce anyways. 💛
Ingredients for Chocolate Peanut Chia Pudding
The most important ingredient for Chocolate Peanut Chia Pudding is, of course, the chia seeds.
I always take the color mix because they are cheaper. But of course you can also use white chia seeds instead.
Then the different colors of your chia pudding will stand out even more.
Chia seeds are super healthy. In addition to the healthy Omega 3 fatty acids, they also contain many minerals, such as magnesium, potassium and iron. They also are real little calcium bombs. With 630 mg | 100 g they contain 5 times as much calcium as conventional cow’s milk. So it’s not hard to meet your calcium needs even with a vegan diet. 😉
I prepared my chia pudding with rice milk, because I wanted it to be gluten free.
Maple syrup and a pinch of ground vanilla provide for sweetness.
Coconut yoghurt gives the white chia layer a pleasant fresh note.
Unsweetened cocoa and carob powder in the chocolate layer provide a decadent chocolate-caramel flavor.
And of course you also need peanut butter. Otherwise, it wouldn’t be a Chocolate Peanut Chia Pudding, right?
Make sure that the peanut butter is 100% peanuts and doesn’t contain any salt or other additives.
And off you go . . .
How to make Chocolate Peanut Chia Pudding
With only 8 ingredients this delicious chia pudding is really super easy to make.
First you mix the chia seeds with the vanilla and then pour over the rice milk.
Now stir thoroughly with a whisk and let the mixture soak for at least 30 minutes.
You can also prepare the chia pudding the night before and let it soak overnight in the fridge.
However, it is important that you stir it 2-3 times during the first 10 minutes. Thus no lumps can form.
When your chia pudding is ready, divide it evenly between three bowls.
Add the coconut yoghurt to the first bowl. To the second bowl you add the peanut butter and half a teaspoon of carob powder (I prefer to sift the powder since it can be quite lumpy). And into the third bowl go cocoa, maple syrup and the rest of the carob powder.
Stir all of them well and divide the 3 chia puddings between two glasses. That’s about 4 tablespoons per glass and layer. You start with the chocolate layer, then comes the peanut layer and on top goes the coconut yoghurt layer.
Now you can get creative. Decorate your chia pudding the way you like it best. I felt like banana slices, fresh raspberries (yes, I know, it’s not the season right now, but I just couldn’t resist 🙈no shame) and chopped peanuts today.
And as a special treat, I just had to generously pour over my favorite homemade chocolate sauce.
A dream, I can tell you. If you’re curious about the recipe, you can find it here.
It’s the chocolate dip of my Epic Vegan Snack Platter.
I only used rice milk instead of oat milk to make it gluten free.
And I added 2 tablespoons more milk to it for a more fluid sauce. Et voilà!
There you have a creamy drool-worthy chocolate sauce of your dreams. Sooo delicious! 🤤
The chia pudding is an ideal meal prep choice. In a sealed container it will keep fresh for 2-3 days in the fridge.
As for the toppings, I prefer it to put them on fresh right before enjoying my chia pudding.
So it’s not only perfect for preparing a healthy & decadent breakfast for the weekend.
But also a wonderful healthy & nourishing sweet snack for office time during the week.
Your colleagues definitely will want to share. 🙂
I’m so curious how you will like this slightly different breakfast.
You would rather combine your chia pudding with something fruity and warm?
Then you should give my Chia Berry Compote a try. It’s not only delicious on porridge, you know.
Especially now, when it is still a bit cooler in the mornings, this warming ensemble will make your tummy really happy.
Have fun with this little breakfast creation and I really hope, you’ll love it as much as I do.
xo, Romy
Do you like my recipe? Say hello & leave me a little comment and give this recipe a rating.
I absolutely love to hear from you.
And don’t forget to follow me on Pinterest, Bloglovin & Instagram to never miss a new post!
Thanks so much for sharing the love 😘
- 4 Tbsp chia seeds
- 1/2 tsp ground vanilla
- 1,5 cups | 375 ml rice milk*
- 2 Tbsp coconut yoghurt
- 1 Tbsp peanut butter (100% peanuts)
- 1 Tbsp maple syrup
- 1 + 1/2 tsp carob powder**
- 1 tsp cocoa powder, unsweetened
- banana, sliced
- fresh raspberries
- peanuts, chopped
- chocolate sauce***
-
Mix the chia seeds with the ground vanilla in a bowl and then pour over the rice milk. Stir everything well with a whisk.
-
The mixture should now soak for at least half an hour (or you can leave them overnight).
Stir thoroughly 2-3 times in the first 10 minutes to prevent any lumps.
-
When the chia pudding is ready, divide it evenly into three bowls. In the first bowl you add the coconut yoghurt. To the second you add the peanut butter and half a teaspoon of carob powder (it's best to sieve the powder as it is often quite lumpy). And in the third bowl you add the cocoa, the maple syrup and the other teaspoon of carob powder.
-
Stir everything well. You should now have a white, a peanut-colored and a chocolate-brown chia pudding.
-
Divide the three puddings one by one into two tall glasses (first chocolate, then peanut, then the yoghurt layer). Decorate your pudding with banana slices, fresh raspberries and chopped peanuts.
And finally, you top it all with a generous drizzle of chocolate sauce.
Enjoy!
I always choose organic produce whenever possible. It’s not only better for my health (and yours, too), but also for our environment. 🌍💫💚
2 comments
Comments are closed.
Add Comment