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

I developed a Chocolate Chia Seed Pudding that delivers 30 grams of protein per serving for a high-protein vegan breakfast or dessert, and I’m eager to share the surprising ingredient that makes it possible.

I didn’t expect a chia pudding to feel like a full meal but this High Protein Chocolate Chia Seed Pudding totally surprised me. With chia seeds and chocolate vegan protein powder it’s indulgent and serious about protein, roughly 30 grams per serving, which shocked me the first time.

The chocolate flavor is bold not cloying, and somehow this desserty breakfast still feels smart and kind of rebellious. I mess with it depending on my mood and sometimes eat it straight from the jar at night, no shame.

If you want something that fools you into thinking youre treating yourself, this might do it.

Ingredients

• Chia seeds: Tiny seeds full of fiber that swell into pudding, give texture and slow energy.
• Chocolate vegan protein powder: Chocolate vegan powder boosts protein for muscles, sometimes adds sweetness and flavor.
• Unsweetened soy milk: Creamy unsweetened soy milk adds protein, keeps it smooth and mildly nutty.
• Hemp hearts: Soft shelled seeds with plant protein, omega fats and a subtle nutty bite.
• Unsweetened cocoa powder: Rich unsweetened cocoa gives deep chocolate taste and antioxidants without added sugar.
• Maple syrup or agave: Natural sweeteners to balance bitterness, use a little to keep sugar lower.
• Vanilla extract: A small splash adds warmth and roundness to chocolate, makes it taste friendlier.
• Pinch of sea salt: Tiny salt pinch lifts chocolate notes and balances sweet, helps flavors pop.

Ingredient Quantities

• 3 tbsp chia seeds (about 30 g)
• 1 scoop (about 30 g) chocolate vegan protein powder
• 1 cup unsweetened soy milk, (240 ml)
• 2 tbsp hemp hearts (shelled hemp seeds, about 14 g)
• 1 tbsp unsweetened cocoa powder
• 1-2 tbsp maple syrup or agave nectar, to taste
• 1/2 tsp vanilla extract
• Pinch of fine sea salt

How to Make this

1. In a bowl or a wide-mouth jar add 3 tbsp chia seeds, 1 scoop chocolate vegan protein powder, 1 tbsp unsweetened cocoa powder, 2 tbsp hemp hearts and a pinch of fine sea salt. If your cocoa or protein powder is lumpy, sift or break it up with a fork so it mixes better.

2. Warm 1 cup unsweetened soy milk a little (not boiling, just warm helps powders dissolve), then pour it over the dry mix.

3. Add 1/2 tsp vanilla extract and 1-2 tbsp maple syrup or agave to taste.

4. Whisk vigorously for 30 seconds or close the jar and shake hard for 20 seconds. If you want ultra smooth, pulse in a blender for 10 to 15 seconds. Dont skimp on this step or youll get clumps.

5. Let the mixture sit at room temp for 5 minutes, then stir or shake again to break any forming lumps and make sure chia seeds arent clumping at the bottom.

6. Cover and refrigerate at least 2 hours, preferably overnight. The chia will swell and the pudding will thicken into a creamy texture.

7. After chilling, check texture and sweetness. If too thick, stir in a splash more soy milk. If too thin, mix in a tiny bit more chia (5 to 10 minutes to swell) or chill longer.

8. For a silkier result, give it a quick blender pulse after it’s chilled, or leave as-is for a slightly grainier, tapioca-like bite. Both are good, so choose your vibe.

9. Serve straight from the jar or bowl, top with an extra sprinkle of hemp hearts and a drizzle of maple if you like it sweeter. Enjoy.

Equipment Needed

1. Medium bowl or wide mouth jar with lid, for mixing and chilling stuff, youll want something that seals
2. Measuring spoons and a 1 cup measuring cup, for the chia, powders and milk
3. Small sieve or sifter, or just a fork to break up any lumps in the cocoa or protein powder
4. Whisk or fork for vigorous mixing (or to beat out clumps)
5. Microwave safe mug or small saucepan to warm the soy milk a little
6. Spoon or small spatula for scraping the jar or bowl and smoothing the pudding
7. Blender or immersion blender, optional if you want it ultra smooth
8. Refrigerator space and a timer so you dont forget to chill it at least 2 hours

FAQ

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

• Chia seeds: swap with ground flaxseed or oat bran. Use the same volume but flax can be a bit less gel like so give it extra time to thicken, and it tastes nuttier.
• Chocolate vegan protein powder: use pea protein, soy protein, or whey protein if you do not need it vegan. Same scoop usually works; if the substitute is plain add a little extra cocoa for richer chocolate flavor.
• Unsweetened soy milk: use unsweetened almond milk, oat milk, or regular cow milk. For extra creaminess try canned coconut milk thinned with water in a 1 part milk to 2 parts water ratio.
• Hemp hearts: swap with shelled sunflower seeds, finely chopped almonds, or an extra scoop of protein powder. They give similar texture and a mild nutty note.

Pro Tips

– Warm the soy milk a bit and pre-sift or break up your cocoa/protein powder so it dissolves easier, then whisk or shake hard right away. If you still get lumps a quick 10-15 second blender pulse fixes them fast, dont skip this or youll be fishing clumps later.

– Do the 5 minute rest then stir/shake again trick every time — chia likes to clump at the bottom at first. A second vigorous stir breaks the clumps and gives a more even creaminess.

– Chill for at least 2 hours but overnight is way better for texture. If it comes out too thin add a teaspoon or two more chia and wait 5-10 minutes, too thick add a splash more milk and stir. Pulse in the blender after chilling for a silky result or leave it alone for a slightly grainier, tapioca-like bite.

– Save the hemp hearts and extra maple for topping so they keep their crunch and flavour; store covered in the fridge up to 3-4 days and give it a good stir before eating, sometimes it settles a bit overnight.