Ingredients

Yields: 2 Jars

  • 1 ½ cups Plain Non-fat Greek Yogurt (0%)

  • ½ cup Creamy All-natural Peanut Butter

  • 2-3 tbsp Pure Maple Syrup or Honey (adjust to your sweetness preference)

  • 1 tsp Pure Vanilla Extract

  • ¼ cup Dark Chocolate Chips (for the swirl/topping)

  • 1 tsp Coconut Oil (helps the chocolate stay smooth)

  • Optional: A pinch of sea salt and extra chopped chocolate for garnish.

Instructions

  1. Mix the Base: In a medium mixing bowl, whisk together the Greek yogurt, peanut butter, maple syrup, and vanilla extract. Stir vigorously until the mixture is completely smooth and fluffy. If you want an extra airy texture, you can use a hand mixer for about 60 seconds.

  2. Prep the Chocolate: Place the dark chocolate chips and coconut oil in a small microwave-safe bowl. Microwave in 20-second intervals, stirring in between, until the chocolate is glossy and fully melted.

  3. Assemble the Jars: Spoon the peanut butter yogurt mixture into two glass jars. To achieve the “swirl” look, drizzle a spoonful of melted chocolate halfway through filling the jar, then top with more yogurt.

  4. The Finishing Touch: Pour the remaining melted chocolate over the top. Use a knife or toothpick to gently swirl the chocolate into the top layer of yogurt. Sprinkle with a few chopped chocolate bits or a pinch of sea salt.

  5. Chill and Serve: Refrigerate for at least 30 minutes. This allows the pudding to set and the chocolate “shell” on top to harden slightly for that satisfying snap!

Tip: For a “Pro” version, add a tablespoon of chia seeds to the yogurt mix; they’ll swell up during the chill time to create a thicker, more traditional pudding texture.