Blended Better Than Reese’s Protein Chia Pudding

Snacks, Sweet

if you’re craving chocolate and peanut butter on repeat like i am right now (hello, 24 weeks pregnant 🤰🏻), this blended better-than-reese’s chia pudding is about to become your new favorite.

it’s rich, creamy, and hits every dessert note while packing in protein and wholesome ingredients.

the pudding itself is smooth and thick, with a base made from greek yogurt, chia seeds, protein powder, and a touch of coconut cream for that luscious mouthfeel.

then there’s the best part, which is bits of homemade peanut butter cups folded in for little bites of chocolatey, salty-sweet perfection.

every spoonful feels like a reese’s cup met a creamy pudding and decided to go to the gym together.

taste + texture

this tastes way more indulgent than it actually is.

the greek yogurt gives a cheesecake-like tang, the chia thickens everything beautifully, and the protein powder adds subtle sweetness and creaminess.

the peanut butter cups add that fudgy snap of chocolate and gooey peanut butter, making it feel like dessert, but without the sugar crash.

it’s sweet, salty, chocolatey, creamy, and slightly chewy from the chia, so basically everything you want in a spoonful when your cravings are loud but you still want to feel good after eating.

mindful indulgence

being pregnant has made my chocolate and peanut butter cravings next level, but i’m also more intentional about what desserts i reach for.

i want every bite to actually serve me both nutritionally and emotionally.

this chia pudding delivers protein to help keep me satisfied, healthy fats to support hormone balance, and fiber from chia seeds for digestion (which, let’s be real, is a huge plus right now).

it’s one of those desserts that feels decadent enough for nighttime but balanced enough to enjoy as a mid-day pick-me-up or even breakfast.

when to enjoy

you can enjoy this cold straight from the fridge anytime. it’s great after dinner as a lighter dessert, post-workout for a protein boost, or mid-afternoon when you’re craving something sweet but don’t want to derail your energy.

storage

store the pudding in an airtight container in the fridge for up to 5 days.

it actually gets thicker and more flavorful as it sits. if you want a slightly firmer texture, stir before serving.

you can also freeze the peanut butter cups separately for a quick sweet snack.

if you love Blended Better Than Reese’s Protein Chia Pudding, then try these other recipes from upbeetandkaleingitblog!

Amazing Healthier and Gluten-Free Apple Pie (No Refined Sugar!)

Pumpkin Spice Cheesecake Cookies with Caramelized Apples

Lightened Up Gluten Free Pumpkin Whoopie Pies

Obsession-Worthy Gluten-Free Pumpkin Banana Bread

No Bake Healthy Autumn Bliss Cheesecake

Healthier Vanilla Cake With Cream Cheese Frosting and Miso Caramel (Gluten-Free!)

Gluten-Free Giant Banana Cinnamon Roll Breakfast Cookies

YiaYia’s Loukomades (But Make Them Gluten-Free)!

Healthy Vanilla Bean Frozen Greek Yogurt with Caramelized Bananas

Healthy Pumpkin Spice Greek Yogurt Pancakes

Pumpkin Spice Cheesecake Cookies with Caramelized Apples

Unbelievably Healthy Pumpkin Protein Bread (14g Protein!)

Incredible Healthy and Gluten Free Pumpkin Cream Cheese Streusel Muffins

The Best Gluten-Free Pumpkin Snacking Cake

are you going to make my Blended Better Than Reese’s Protein Chia Pudding!?

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Blended Better Than Reese’s Protein Chia Pudding

Recipe by Mary

Servings

servings

Prep time

minutes

Calories

260

kcal

macros (per serving, 5 servings)
calories: 260
protein: 16g
carbs: 16g
fat: 15g
fiber: 4g

Ingredients

for the chia pudding base
1 cup greek yogurt (0% or 2%)
1/8 cup coconut cream (the thick part from a can)
1/3 cup vanilla protein powder
3 tbsp chia seeds
1/3 cup dairy-free milk (almond, oat, or coconut)
1 tbsp natural peanut butter
1 tbsp pure maple syrup
for the peanut butter cups
3/4 cup dark chocolate (sweetened with coconut sugar or dates)
1 tsp coconut oil
1/4 cup natural peanut butter
1/2 tsp vanilla extract
1 tsp maple syrup
1–2 tsp oat flour (to thicken)

Directions

add all base ingredients to a high-speed blender and blend until completely smooth and creamy.
pour the mixture into a jar or container and refrigerate for at least 2 hours, or until thickened into pudding consistency.
for the peanut butter cups, melt the dark chocolate and coconut oil together until smooth.
spoon about 1 and 1/2 teaspoon of melted chocolate into each cavity of a mini silicone muffin tin and swirl to coat the bottom. freeze for 10 minutes.
in a small bowl, mix peanut butter, vanilla extract, maple syrup, and oat flour until a soft dough forms.
add a small amount of the peanut butter mixture to each cup, then top with more melted chocolate to cover completely.
freeze for about 30 minutes, or until firm. remove from molds and chop into small pieces.
once the chia pudding has thickened, fold in the chopped peanut butter cup pieces. divide into jars or bowls. optionally, drizzle with extra peanut butter or sprinkle with chopped chocolate.