Chocolate Chia Protein Pudding
This Chocolate Chia Protein Pudding is light, smooth, thick and creamy just like delicious chocolate mousse. It takes just 2 minutes to prepare so before you know it’s you’ll be digging into this protein-packed, nutritious chia pudding that’s sure to be a new favourite!
You will love the thick and creamy texture of this pudding and the taste is amazing too. It’s one of my favourite treats!
Wake Up to Chia Pudding
Who doesn’t want to eat chocolate chia protein pudding for breakfast? I love waking up to this decadent, smooth and creamy pudding! It makes hopping out of bed first thing in the morning a breeze!
With the addition of vegan chocolate protein powder, this chia pudding is very high in protein and with the added fats from the chia seeds and topped with sliced fruit for carbohydrates, you have a nicely balanced breakfast.
The thing I love most about chia pudding is there are endless varieties so you never get bored. This version is really quick and easy and makes a delicious, healthy dessert, or a quick breakfast or snack anytime. Simply blend it and stick it in the fridge to set.
The pudding itself is super creamy and thick, thanks to the magic powers of chia seeds but the best thing about it is it’s the perfect vessel for all your favourite toppings!
Add more healthy fats with nuts, seeds and nut butters:
- chopped nuts: try walnuts, pecans, almonds or cashews
- cacao nibs or dairy-free chocolate chips
- shredded coconut or toasted coconut flakes
- peanut butter, almond butter or tahini
- seeds: try pepitas, hemp seeds or sunflower seeds
Add more energizing carbohydrates:
- raisins or chopped dates
- fresh or frozen fruit: try sliced strawberries or banana, blueberries, raspberries or chopped mango
- dried berries: try goji berries, chopped apricots or mulberries
This pudding is nutritious on it’s own but you can add even more antioxidants, vitamins an minerals by adding optional superfood powders to the recipe. These superfood powders are potent so you only need a small amount, try 1/2 – 1 tsp to start and only use 1 or 2 at a time.
You shouldn’t taste them in the recipe if you just add a small amount. A couple of good combinations to try are maca and lucuma, turmeric and ginger, maqui berry and camu camu or chaga mushroom and raw cacao.
- lucuma powder – high in beta-carotene, iron, zinc, vitamin B3, calcium, tastes great
- maca powder – hormone balancing, mood boosting, rich in vitamin B, C and E, calcium, iron and magnesium, promotes sexual function
- camu camu powder – high in vitamin C, boosts immunity, high in antioxidants, helps balance mood, supports health nervous system
- maqui berry powder – high in antioxidants, anti-inflammatory, supports cardiovascular health, boosts metabolism, anti-bacterial properties, reduce risk of chronic disease
- spirulina or chlorella – high in antioxidants, iron, chromium, beta-carotene and more
- turmeric, cinnamon, cardamon or ground ginger – high in antioxidants, reduce inflammation, promotes healthy blood sugar levels
- chaga mushroom powder – boost immunity, provides energy, promotes cardiovascular health, liver health and healthy blood sugar levels
- ashwagandha powder – reduce inflammation, stress, prevent cancer and diabetes, regulate immune system
- raw cacao powder – high in antioxidants and phytochemicals, protein, calcium and magnesium
Sweetening: You can leave out the additional sweetener as the protein powder does add some sweetness but I usually add 2 packets of stevia to mine, alternative you can add 1 tablespoon of maple syrup, raw honey, brown rice syrup or agave for added sweetness.
Blending: If you don’t have a blender you can make this recipe without one. To make without blending, mix all the ingredients together in a bowl until well combined and refrigerate until set.
I much prefer this recipe blended though as the result is a much smoother, creamier pudding.
Protein Powder: I make this recipe with Vega Chocolate Performance Protein and I haven’t tried it with anything else. Any pea protein-based protein powder should produce the same result.
I like the texture and flavour of Vega for this recipe. I used a whole scoop, or one single-serve packet (44 g) but you could always reduce the amount used if you prefer. If you use less, just reduce the amount of liquid used. I do not recommend whey protein for this recipe.
Liquid: I like to make this recipe with homemade nut milk or store-bought almond or cashew milk. It can also be made with light or full-fat canned coconut milk which is amazing but a little bit high in calories to be eating day-to-day.
If you’re making this for a special dessert, go ahead and use the full-fat coconut milk! If you’re really in a pinch, you can also make it with water but my go-to is store-bought unsweetened almond milk.
What to Make Next
- 2-Ingredient Vegan Protein Cookie Dough
- Vegan Protein Brownies
- Baked Berry Protein Oatmeal
- Vegan Apple Oat Protein Muffins
- Vegan Pumpkin Protein Pudding
Did you try this recipe?
I’d love to hear about it! Click here to leave a review and be sure to tag me @runningonrealfood if you post it on social media.
Chocolate Chia Protein Pudding
- Prep Time: 5 mins
- Total Time: 5 minutes
- Yield: 1
- Category: Snack
- Method: Blender
- Cuisine: American
- Diet: Vegan
This chocolate chia protein pudding is so creamy and velvety, it’s hard to believe you’re eating something healthy. Try this loaded with your favourite healthy toppings for breakfast or with coconut whipped cream and chocolate chips for a decadent but nourishing dessert. It makes a great snack on-the-go too!
- 3/4 cup unsweetened almond milk
- 2 tbsp (24 g) chia seeds
- 1 serving (44 g) of Vega Performance Protein in Chocolate
- 2 tbsp (14 g) raw cacao powder or cocoa powder
- 2 packets (4 g) powdered stevia or liquid stevia drops to taste (or 1 tablespoon sweetener of choice such as maple syrup)
- Add the milk to the blender first, then add the chia seeds and blend for about 30 seconds.
- Add the rest of the ingredients to the blender.
- Blend until very smooth and creamy, adding a bit of extra milk if it’s too thick to blend.
- Scoop the mixture into a container or bowl and place in the fridge for at least 60 minutes up to overnight.
This recipe is best with a pea protein-based protein powder, such as Vega but any brand works. I do not recommend whey protein for this recipe.
- Serving Size: 1 batch
- Calories: 279
- Sugar: 0.2 g
- Sodium: 145 mg
- Fat: 12 g
- Carbohydrates: 23 g
- Fiber: 15 g
- Protein: 28 g
Keywords: chocolate chia protein pudding
I love this recipe- I used whey protein and it worked totally fine. My scoop was 38 grams so a little less, left it like that since they wrote it doesn’t absorb water the same way. I started with 1/2 cup milk and it was too thick so I ended up using the whole 3/4 cup milk and it was perfect even with whey protein. I have mixed feelings about normal chia seed pudding, it’s never as thick as I like it. This felt like a more traditional pudding/mouse texture that was delicious and super filling. Definitely making again!
So easy! Loved it! Thank you! Do you have a strawberry version?
I don’t but I would do something like omit the cocoa powder, use vanilla protein powder and add maybe 1 cup of fresh strawberries. Just a rough idea though!
Out of curiosity, could you explain why you don’t recommend whey protein for this? I’m familiar with how fussy whey protein can be when it comes to being overmixed when baking, but since this isn’t being baked or heated in any way, I’d like to know the thinking behind why you’re making that statement. Thank you kindly!
It doesn’t absorb moisture the same way that pea protein does so the texture is much different. You can try it if you’d like but you may need to adjust the other ingredients to get the right consistency.
Thank you so much for this recipe. I’ve bought two different ebooks on protein snacks that I didn’t find useful; but this is the gem I was looking for!
I don’t have a good blender or pea protein, but it was still worth it without them. (Even if less fluffy than intended).
I used milk the first time and 50/50 soya milk/egg whites the second time. The egg whites made it much more moussey.
I split the amount made into two servings. Especially as I use a higher percentage protein powder, so really more protein than needed in one sitting (and I’m a heavy bloke).
Sorry if this is a silly question but do you soak the chia seeds before using them? Or is it just 24g unsoaked chia seeds?
No need to soak them. Thanks!