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Chocolate Chia Pudding

This velvety chocolate chia pudding is a protein-rich breakfast or guilt-free dessert that's easy to prepare and store.
Prep Time 10 minutes
Total Time 2 hours
Serving Size 4 servings

Ingredients

For the pudding

  • 2 cups unsweetened almond milk (or other milk of choice) Use cow’s milk for creamier texture or oat/coconut for dairy-free.
  • 1/2 cup chia seeds
  • 1 scoop whey protein powder Plant-based protein works, but may change texture; you might need a touch more liquid.
  • 1/2 cup Greek yogurt
  • 2 tablespoons honey or maple syrup Optional; adjust to taste.
  • 1/4 cup unsweetened cocoa powder Dutch-processed cocoa will give a rounder chocolate flavor; natural cocoa is brighter and slightly tangy.
  • 1 teaspoon vanilla extract
  • a pinch salt

Instructions

Preparation

  • Pour the almond milk into a medium mixing bowl. Add the cocoa powder and whisk until mostly smooth.
  • Add the chia seeds, whey protein, Greek yogurt, honey or maple syrup (if using), vanilla, and a pinch of salt.
  • Whisk thoroughly until the protein and cocoa are fully incorporated and there are no dry pockets.
  • Let the bowl sit for 5 minutes, then whisk again to break up any early clumps.
  • Cover and refrigerate for at least 2 hours, or overnight for best thickness.
  • Stir once more before serving. Spoon into bowls or jars and add toppings as desired.

Notes

Best enjoyed layered with granola and fresh berries, topped with nut butter and sliced banana, or with toasted coconut for texture contrast. Can store in the fridge for up to 4–5 days or freeze for up to 1 month.