Jillian Michaels

April 4, 2018

Chocolate Peanut Butter Chia Pudding


  • 2 tablespoons chia seeds
  • 1 tablespoon raw cacao powder
  • 1/2 cup + 2-3 tablespoons Coconut milk
  • ½ teaspoon vanilla extract
  • 2 teaspoons raw honey or grade B organic maple syrup
  • 1 tablespoon peanut butter
  • 1/2 banana, sliced
  • Cacao nibs for garnish (optional)
  • 1 tablespoon shredded unsweetened coconut


  1. Combine the chia seeds and cacao powder in a small re-sealable container like a mason jar or small glass Tupperware container. Pour in 1/2 cup of coconut milk and stir to incorporate.
  2. Let sit for 10 minutes, then stir again, seal and refrigerate for at least 3 hours. The longer you refrigerate the thicker it will be.
  3. When you're ready to eat the pudding whisk together the peanut butter with 2 tablespoons of coconut milk in a small bowl.
  4. Layer the chia pudding with the peanut butter sauce and banana slices in a serving dish or jar. Top with cacao nibs and unsweetened shredded coconut, and enjoy immediately.

Approximately 400 calories