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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Chia pudding gets a creamy twist with Greek yoghurt and almond milk, sweetened with maple syrup and a hint of peanut butter. The caramel layer adds a nutty sweetness, while the dark chocolate topping brings richness. Chill overnight for a perfectly indulgent treat.
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Mix chia seeds, Greek yoghurt, maple syrup, peanut butter, and milk until combined.
Let the mixture chill in the refrigerator for about 30 minutes.
Combine maple syrup with milk to make it runny, then mix in peanut butter until smooth.
Spread the caramel over the chilled chia pudding.
Melt dark chocolate with a tiny bit of butter in the microwave, stirring every 30 seconds until runny.
Pour the melted chocolate over the pudding.
Top with chopped peanuts.
Refrigerate overnight before serving.
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Use almond milk or any milk of your choice for the pudding base.
Adjust the sweetness by varying the amount of maple syrup.
Stir the chocolate frequently while melting to prevent burning.
Can I use a different type of milk?
Yes, you can use any milk of your choice, such as cow's milk, oat milk, or soy milk.
How long should I refrigerate the pudding?
Refrigerate the pudding overnight for the best texture and flavor.
Can I skip the caramel layer?
Yes, the caramel layer is optional, but it adds a delicious nutty sweetness.
How do I prevent the chocolate from burning while melting?
Stir the chocolate every 30 seconds while microwaving to ensure it melts evenly without burning.
Can I use a different sweetener instead of maple syrup?
Yes, you can substitute maple syrup with honey, agave syrup, or any sweetener you prefer.
Hi, I’m Juliana! I’m a food-loving registered nutritionist passionate about making wellness simple, sustainable, and enjoyable. I’ve built this space to share nutrition advice and healthy, delicious recipes to help people feel their best, inside and out, and to encourage fun, balanced living.
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