High Protein Chocolate Chia Seed Pudding That’s Easy To Make! Recipe

I created a Chocolate Chia Seed Pudding that packs 30 grams of protein per serving and doubles as a high-protein vegan breakfast or dessert.

I wasn’t expecting chia pudding to feel this satisfying, but here I am telling everyone about it. This High Protein Chocolate Chia Seed Pudding surprised me — thick, chocolatey, and actually filling.

I use unsweetened soy milk and a heaping scoop of chocolate plant based protein powder, which makes it feel more like a treat and less like diet food. It’s part of my go-to High Protein Vegan Recipes rotation now.

You’ll wanna know why the texture is so good and how it keeps me full for hours, but I won’t spoil the little tricks that make it sing. Try it.

Ingredients

• Pea or soy milk: high protein base, adds creaminess and calcium, low sugar usually
• Chocolate plant protein powder: big protein boost, tastes sweet, can be processed sometimes
• Chia seeds: packed with fiber and omega 3s, swell up and make pudding thick
• Peanut or almond butter: adds healthy fats and protein, makes it richer and more filling
• Maple syrup or agave: sweetens naturally, adds carbs so use sparingly if watching sugar
• Cocoa powder: intense chocolate flavor, low calories, adds antioxidants and bitter balance
• Fresh fruit topping: adds natural sweetness and vitamins, banana gives creaminess too
• Cacao nibs or coconut: crunchy garnish, adds texture and a small fat boost

Ingredient Quantities

• 1 cup (240 ml) unsweetened soy milk or other high protein plant milk (i like pea milk)
• 1 heaping scoop (about 30 g) chocolate plant based protein powder (pea, soy or blend, aim for 20 to 25 g protein per scoop)
• 3 tablespoons (about 30 g) chia seeds
• 1 tablespoon unsweetened cocoa powder (optional, for extra chocolate)
• 1 to 2 tablespoons maple syrup or agave nectar, to taste
• 1/2 teaspoon vanilla extract
• pinch of fine sea salt
• 2 tablespoons peanut butter or almond butter (optional, adds creaminess and extra protein)
• fresh fruit like sliced banana or berries for topping (optional)
• 2 tablespoons cacao nibs or unsweetened shredded coconut for garnish (optional)

How to Make this

1. Pour 1 cup (240 ml) unsweetened soy or pea milk into a bowl or a jar with a lid, then add 1 heaping scoop (about 30 g) chocolate plant protein powder and 1 tablespoon unsweetened cocoa powder if you want extra chocolate; whisk or shake vigorously until totally smooth so you don’t end up with protein clumps.

2. Stir in 1 to 2 tablespoons maple syrup to taste, 1/2 teaspoon vanilla extract and a pinch of fine sea salt, tasting quickly to adjust sweetness.

3. Add 3 tablespoons chia seeds and give everything a good stir or put the lid on and shake for 20 seconds so the chia is evenly distributed.

4. If using nut butter, scoop in 2 tablespoons peanut or almond butter now and whisk until it’s incorporated; this makes it creamier and ups the protein.

5. Let the mixture sit 5 to 10 minutes, then whisk or shake again to break up any early clumps. This little pause helps the chia seeds hydrate evenly.

6. Cover and refrigerate at least 2 hours, better overnight, until thick and pudding like; for a super smooth texture you can blitz briefly in a blender after chilling.

7. If it’s too thick, thin with a splash more plant milk; if too thin, stir in an extra teaspoon or two of chia and chill another 30 minutes.

8. Spoon into bowls or jars, top with sliced banana or berries, and sprinkle 2 tablespoons cacao nibs or unsweetened shredded coconut for crunch.

9. Store leftovers covered in the fridge for up to 3 to 4 days, just stir before serving. Pro tip: make a double batch and keep single servings in jars for grab and go breakfasts.

Equipment Needed

1. 1-cup measuring cup (240 ml) for the plant milk
2. Tablespoon and teaspoon measuring spoons for chia, cocoa, syrup and vanilla
3. Digital kitchen scale or scoop for the protein powder (about 30 g)
4. Mixing bowl or a jar with a tight-fitting lid for shaking and resting the pudding
5. Whisk or fork to break up protein clumps and blend in nut butter
6. Spoon and small rubber spatula for stirring and scraping the sides
7. Blender or immersion blender (optional) for an ultra smooth texture after chilling
8. Small jars or bowls with lids for chilling, serving and grab-and-go storage
9. Cutting board and paring knife for slicing banana or prepping fruit topping

FAQ

High Protein Chocolate Chia Seed Pudding That’s Easy To Make! Recipe Substitutions and Variations

• Unsweetened soy or pea milk, swap with 1 cup lowfat dairy milk or 3/4 cup plain Greek yogurt thinned with 1/4 cup water, gives similar protein and creaminess but not vegan
• Chocolate plant protein powder, swap with 1 scoop chocolate whey protein if you’re not vegan, or mix 2 tbsp unsweetened cocoa + 1/4 cup powdered peanut butter + sweetener for a pantry hack
• Chia seeds, swap with 3 tbsp ground flaxseed plus about 2 to 3 tbsp extra milk, it gels too but will be a bit thinner
• Peanut or almond butter, swap with sunflower seed butter for a nut free option, or 2 tbsp Greek yogurt for extra protein and creaminess (not vegan)

Pro Tips

1. Bloom the protein first: mix the scoop into just a few tablespoons of warm plant milk and whisk until silky, then add the rest of the milk and the chia. This stops most clumps, otherwise youll be chewing powder later.

2. For super creamy texture, chill fully then blitz briefly in a high speed blender or use a handheld frother, but dont overblend or it will thin out too much.

3. Tiny taste hacks: a pinch of fine salt and a whisper of instant espresso powder make the chocolate pop without extra sweetener, and using a creamy nut butter instead of stirring it in raw gives a richer mouthfeel.

4. Make a double batch and jar single servings for easy breakfasts, they keep 3 to 4 days in the fridge. If different protein powders change the thickness, fix it with a splash more milk or an extra teaspoon of chia until its the texture you like.