Name: High Protein Chocolate Chia Seed Pudding
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Cuisine: Vegan
Ingredients: 1/4 cup chia seeds; 1 cup almond milk (or any plant-based milk); 2 tablespoons chocolate flavored protein powder; 2 tablespoons unsweetened cocoa powder; 1–2 tablespoons sweetener of choice (e.g., maple syrup, agave, or stevia); 1 teaspoon vanilla extract

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High Protein Chocolate Chia Seed Pudding

This rich, velvety pudding tastes indulgent but fuels your body—perfect for mornings, post-workout snacks, or a healthy dessert. It’s quick to assemble, flexible to dietary needs, and keeps well in the fridge for grab-and-go energy. If you want a reliable, chocolatey protein boost that feels like a treat, this recipe hits the mark.

For a printable version and extra notes, see the full recipe on Amazing Food All.

Why make this recipe
If you’re tired of sugary, empty snacks and want something satisfying that supports your protein goals, this pudding is perfect because it combines slow-digesting chia with a scoop of protein powder for sustained energy and chocolate flavor. It’s also incredibly flexible—swap plant milks, adjust sweetness, or add toppings to suit your taste and nutrition goals. Finally, it saves time: make a batch and you have breakfasts or snacks ready for days.

Ingredients

1/4 cup chia seeds
1 cup almond milk (or any plant-based milk)
2 tablespoons protein powder (chocolate flavored)
2 tablespoons unsweetened cocoa powder
1–2 tablespoons sweetener of choice (e.g., maple syrup, agave, or stevia)
1 teaspoon vanilla extract

Step-by-Step Guide to Making High Protein Chocolate Chia Seed Pudding

Measure and combine dry ingredients. In a medium mixing bowl, add the chia seeds, chocolate protein powder, and unsweetened cocoa powder. Whisk briefly so the powders are evenly distributed and the chia seeds are not clumped.
Add sweetener and vanilla. Stir in your chosen sweetener (start with 1 tablespoon if you prefer less sweet) and the teaspoon of vanilla extract. The vanilla brightens the chocolate and complements most protein powders.
Gradually stir in almond milk. Pour the almond milk in slowly while whisking to help dissolve the cocoa and protein powder and prevent lumps. A handheld whisk or fork works well for this; if using a thicker plant milk (like oat), you may need a little extra liquid.
Let the mixture rest and thicken. Allow the bowl to sit at room temperature for about 10 minutes to give chia seeds time to begin absorbing liquid. After 10 minutes, stir vigorously to break up any clumps that may have formed and to redistribute the seeds.
Chill for set time. Cover the bowl with plastic wrap or transfer to an airtight container and refrigerate for at least 2 hours, or ideally overnight. Chia seeds will swell and form a pudding-like texture as they hydrate.
Serve and garnish. Stir once more before serving. Spoon into bowls or jars and top as desired with fresh fruit, toasted nuts, shredded coconut, or a dollop of nut butter.

Directions (concise)
In a bowl, mix together chia seeds, protein powder, cocoa powder, sweetener, and vanilla extract. Gradually stir in almond milk until well combined. Let the mixture sit for about 10 minutes to thicken, then stir again. Cover and refrigerate for at least 2 hours or overnight. Serve chilled, optionally topped with fresh fruit or nuts.

Best Way to Store High Protein Chocolate Chia Seed Pudding

Refrigerate in an airtight container for up to 4–5 days at 4°C (39°F) or below.
For individual portions, store in small mason jars with tight lids; they keep for the same 4–5 day window.
Freeze for up to 1 month at −18°C (0°F) in freezer-safe containers, then thaw overnight in the fridge before eating.

How to Present High Protein Chocolate Chia Seed Pudding

Layered jars: alternate pudding with Greek yogurt (or coconut yogurt) and fruit for pretty parfaits.
Topped bowls: finish each serving with sliced banana, raspberries, or a sprinkle of cacao nibs and toasted almonds for crunch.
Portioned for snacks: divide into 4 small jars for easy grab-and-go snack packs—great for workdays or gym fuel.

Tips to make High Protein Chocolate Chia Seed Pudding

Use a whisk and pour the milk in slowly to avoid lumps from the protein powder; whisk vigorously after the initial 10-minute rest to break up any clumps.
If your mix ends up too thick, stir in more almond milk a tablespoon at a time until you reach the desired consistency.
Taste and adjust: sweeteners and protein powders vary—start with less and add more sweetener if needed after chilling.
For creamier texture, replace 1/4 cup of almond milk with canned light coconut milk or add 2 tablespoons of plain Greek yogurt (or plant-based yogurt) to the mix.

Variations

Chocolate Banana Protein Pudding (bullet): Mash half a ripe banana into the mixture before chilling for natural sweetness and extra creaminess; top with banana slices and a sprinkle of cinnamon.
Peanut Butter Cocoa (paragraph): Stir in a tablespoon or two of peanut butter or almond butter after the chia has set for a nutty, satisfying twist. The nut butter melds into the pudding, adding healthy fats and a richer mouthfeel—ideal if you want a more substantial snack or post-workout treat.

Why these ingredients matter (brief explanation)
Chia seeds are tiny nutritional powerhouses: they deliver fiber, healthy omega-3 fats, and a gelatinous texture when soaked. The chocolate protein powder boosts the protein content quickly and can help with muscle recovery, satiety, and balanced blood sugar when combined with the fiber from the chia. Plant-based milk keeps the recipe vegan-friendly if that aligns with your diet, while cocoa powder gives depth of chocolate without added sugar.

Nutrition and portioning (practical notes)
A typical serving of this pudding (about 1/2 cup to 3/4 cup) provides a balance of protein, fiber, and healthy fats that helps stabilize energy and reduce mid-morning cravings. Exact nutrition depends on the type of protein powder and milk you use: for example, whey or pea protein will raise protein counts more than a plant powder blend with added carbs. If you need higher calorie content for recovery, top with nut butter, granola, or a sliced banana.

Troubleshooting

If the pudding is too runny after chilling: stir it well and refrigerate an additional hour; if it remains loose, add 1–2 teaspoons of chia seeds, stir, and let sit to thicken.
If it’s too thick: whisk in almond milk a tablespoon at a time until the texture loosens.
If you get clumps of protein powder: a blender or immersion blender will quickly smooth the mixture before chilling—blend briefly so the chia seeds don’t get overly smashed.

Frequently Asked Questions (mixed styles)

Q: Can I use dairy milk instead of almond milk?
A: Yes. Dairy milk works fine and will make the pudding creamier; adjust sweetness to taste.

Q: How long does chia pudding keep in the fridge?
A: Stored in an airtight container, it’s best consumed within 4–5 days.

Q: Can I make this without protein powder?
A: Absolutely. The protein powder is for an extra protein boost; omit it and increase chia to 3 tablespoons if you’d like a thicker texture.

What if I want this sugar-free?

Use a non-caloric sweetener like stevia or monk fruit extract, or skip sweetener entirely and rely on toppings (e.g., berries) to add natural sweetness.

Q: Is this suitable for post-workout recovery?
A: Yes. With protein powder and healthy fats from chia, it’s a convenient recovery snack—pair with a piece of fruit or toast if you need extra carbs.

Serving tips for special occasions
For a brunch or dinner party, serve the pudding in small stemmed glasses, layered with raspberry compote or crushed cookies for texture contrast. Finish with a dusting of cocoa powder and a fresh mint leaf for an elegant touch.

Make-ahead strategies

Double the recipe and portion into jars for breakfasts across the week. Chia pudding is one of those "set it and forget it" recipes that rewards planning—a large batch saves time and ensures you have nutritious snacks ready.
Prep toppings separately in small containers so texture stays fresh: keep nuts and granola dry until serving.

Flavor pairings that work well

Fruit: banana, raspberries, strawberries, or chopped mango for tropical contrast.
Nuts & seeds: toasted hazelnuts, sliced almonds, pumpkin seeds for crunch.
Extras: a swirl of almond butter, a sprinkle of cinnamon, or a few dark chocolate shavings for decadence.

Dietary swaps and allergy notes

Gluten-free: naturally gluten-free—ensure your protein powder is certified gluten-free if sensitive.
Nut-free: use oat or rice milk in place of almond milk and avoid nut toppings.
Vegan: choose a plant-based protein powder and non-dairy milk.

Kitchen tools that help

Small whisk or fork for mixing.
Mason jars for portioning and storage.
Immersion blender for the smoothest texture, especially helpful if your protein powder clumps.

Final thoughts on texture and taste
The best chia puddings balance creaminess with a slight gel—enough structure to hold toppings but soft enough to spoon. If you crave a truly silky pudding, briefly blend the mixture before chilling. For a more pudding-like mouthfeel, let it chill overnight rather than the minimum two hours.

FAQs (bold question style)
How can I make this thicker without adding more chia?
Use less milk or add a tablespoon of chia after chilling and let it sit for another hour; Greek yogurt (or a plant-based equivalent) also thickens and adds creaminess.

Can I refrigerate individual portions for easy breakfasts?
Yes—divide into jars and top just before eating for best texture. Jars with tight lids are ideal for transport.

Is the protein powder flavor important?
Yes—flavor profiles vary widely. A high-quality chocolate protein will give the most chocolatey taste; if yours is plain, increase the cocoa powder slightly.

Conclusion
If you want ideas for alternative chocolate chia pudding recipes and inspiration for toppings and flavor combinations, check out this helpful recipe roundup from Chocolate Chia Protein Pudding – Running on Real Food. For a version very similar to the one above with additional notes and photos, see the post titled High Protein Chocolate Chia Seed Pudding – Eating by Elaine.