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Chocolate Chia Protein Pudding

CHOCOLATE CHIA PROTEIN PUDDING

This high-protein, fiber-rich pudding is the perfect meal prep breakfast or satisfying snack. Made by simply mixing chia seeds, protein powder, and milk, it requires only 10 minutes of active preparation before chilling overnight.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 4 servings
Course: Breakfast, Dessert, Snack
Cuisine: Health Food
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

For the Pudding Base
  • 1 cup Unsweetened Milk Alternative Almond milk, coconut milk, or dairy milk work best.
  • 1/4 cup Chia Seeds Black or white.
  • 1 scoop Chocolate Protein Powder Approximately 30g; whey, casein, or plant-based.
  • 2 tablespoons Unsweetened Cocoa Powder Or Cacao Powder.
  • 1 tablespoon Pure Maple Syrup Adjust to desired sweetness level, or substitute Agave Nectar.
  • 1/2 teaspoon Pure Vanilla Extract
  • 1 tiny pinch Fine Sea Salt Optional, but enhances the chocolate flavor.
Suggested Toppings (Optional)
  • Fresh Berries Raspberries or sliced strawberries.
  • Shredded Coconut
  • Chopped Nuts or Granola

Equipment

  • Mixing bowl
  • Sturdy Whisk
  • Airtight Jars or Containers

Method
 

Instructions
  1. Place the chocolate protein powder, the unsweetened cocoa powder, and the small pinch of sea salt into a medium-sized mixing bowl. Whisk these dry ingredients together thoroughly for about 30 seconds. This step is crucial for breaking up any clumps in the protein powder and ensuring the chocolate flavor is evenly distributed before adding the liquid.
  2. Pour in the 1 cup of unsweetened milk alternative, the vanilla extract, and the maple syrup into the bowl containing the dry ingredients. Use a sturdy whisk to mix everything together vigorously until the mixture is smooth and the protein powder has completely dissolved. Ensure no pockets of dry powder remain stuck to the bottom or sides of the bowl.
  3. Once the chocolate liquid base is smooth, gently stir in the 1/4 cup of chia seeds. Stir continuously for 1 to 2 minutes, ensuring the seeds are evenly suspended throughout the liquid. Chia seeds begin to absorb liquid immediately and will sink quickly if you stop stirring too soon.
  4. Allow the pudding mixture to rest at room temperature for 5 to 10 minutes. This short period allows the chia seeds to begin swelling. After the 10-minute rest, take the whisk and stir the pudding mixture again very thoroughly for another minute. This second whisking step is very important as it breaks up any large clumps of seeds that might have formed at the bottom, guaranteeing a smooth and uniform final texture.
  5. Carefully pour the mixture into a jar, airtight container, or individual serving cups. Place the covered container into the refrigerator. Allow the pudding to chill and thicken completely for a minimum of 4 hours, though ideally, it should be left to set overnight (8 to 12 hours) for the best, most gelatinous texture.
  6. When you are ready to serve, remove the pudding from the refrigerator. The consistency should be very thick and spoonable, similar to traditional pudding or mousse. If the pudding seems too thick, you may stir in 1 to 2 tablespoons of extra milk until the desired consistency is achieved. Serve the Chocolate Chia Protein Pudding cold, topped with fresh berries, a sprinkle of granola, or a dusting of extra cocoa powder.

Notes

For a vegan and dairy-free option, ensure you use a plant-based protein powder and a non-dairy milk alternative (like almond or oat milk). If you prefer a richer, darker chocolate flavor, consider adding 1/4 teaspoon of instant espresso powder during the initial dry mixing stage.