Healthy Peanut Butter-Chocolate Pudding

In Food & Recipes by Madison Mayberry1 Comment


Once upon a time, Espresso and Cream was a food-only blog. Do you remember those days? If you’ve been reading for the 6+ years I’ve been blogging (where did the time go?!) then you probably do remember that I used to consistently post recipes and very little about anything else.

Sometimes I look back at the days of leisurely cooking meals for two with a lot of nostalgia. These days it’s more of a dinnertime rush to get a meal on the table and everyone fed than a cooking or dining experience, but we’re figuring it out as we go.

Although eating actual dessert is a rare occurrence at our house, healthy desserts are ¬†must on the daily. I’m constantly tinkering around with figuring out a nice balance of what tastes like a treat and is actually packed with nutrition and low in sugar. This chocolate pudding has served both as a dessert for me and an indulgent snack or breakfast for Ainsley. Both of us give it a stamp of approval!


Healthy Chocolate-Chia Pudding
Serves: 2 servings
  • 1 cup 2% Fage Greek yogurt (plain)
  • ½ cup unsweetened almond milk
  • ½ cup powdered peanut butter (such as PB2)
  • 2 tablespoons unsweetened cocoa powder
  • 1 tablespoon chia seeds
  • 1 teaspoon stevia
  • ½ to 1 teaspoon honey (to taste/desired sweetness)
  • ½ teaspoon vanilla
  • Raspberries for garnish
  1. Combine all the ingredients except for the raspberries together in a food processor or high-powdered blender. Blend or process 30 second to 1 minute or until all ingredients are well combined and mixture is nearly smooth. Spoon into glasses to serve and top with raspberries before serving.
  2. *Note: Mixture will thicken as it sits. Allow to refrigerate up to 1 hour for a thicker pudding.