Hey y'all! If you crave a silky-smooth, chocolatey treat that also packs a protein punch, this Chocolate Protein Pudding is about to be your new favorite. It's perfect for weeknight desserts, post-workout snacks, and meal-prep-friendly breakfasts. Let's get cooking!
- Prep time: 10 minutes
- Cook time: 0 minutes
- Chill time: 30 minutes
- Total time: 40 minutes
- Yield: 4 servings (about ⅔ cup each)
Why You'll Love This Chocolate Protein Pudding
- Rich, velvety texture with deep chocolate flavor, yet surprisingly light.
- No-bake convenience—blend, chill, and devour in under an hour.
- High in protein to keep you satisfied, perfect for snack or dessert.
- Customizable sweetness and thickness to fit your taste and macros.
- Meal-prep friendly and easily dairy-free or low-carb.
Chocolate Protein Pudding Ingredients
- 1 ¼ cups (300 ml) unsweetened milk (almond, oat, or dairy)
- ¾ cup (170 g) plain Greek yogurt (2% or nonfat; use coconut yogurt for dairy-free)
- 2 scoops (60 g) chocolate protein powder (whey or plant-based)
- ¼ cup (24 g) unsweetened cocoa powder
- 3 tablespoon (45 ml) maple syrup or honey (or to taste; see notes for sugar-free)
- 3 tablespoon (36 g) chia seeds
- 1 teaspoon (5 ml) pure vanilla extract
- ⅛ teaspoon fine sea salt
- Optional richness: 2 oz (56 g) dark chocolate, finely chopped and gently melted
- Optional toppings: fresh berries, shaved chocolate, cacao nibs, flaky sea salt
How to Make Chocolate Protein Pudding
Step 1: Blend the chocolatey protein base
- Optional but delicious: Melt the chopped dark chocolate in a microwave-safe bowl on 50% power for 45 seconds, stir, then continue in 15-second bursts until just smooth and 90–95°F (32–35°C). Let cool 2 minutes.
- Add milk, Greek yogurt, protein powder, cocoa powder, maple syrup, vanilla, salt, and melted chocolate (if using) to a blender. Blend on high for 45–60 seconds until silky and aerated.
Step 2: Thicken the pudding
- Sprinkle in the chia seeds and blend for 10–15 seconds to distribute. Let the mixture rest for 5 minutes, then blend again for 10 seconds to ensure an ultra-smooth texture.
Step 3: Chill Chocolate Protein Pudding to set
- Divide into 4 ramekins or jars. Cover and chill at 38–40°F (3–4°C) for 30–60 minutes, or until thick, spoonable, and glossy.
- Stir briefly before serving, then top with berries, a sprinkle of cocoa, or a pinch of flaky salt.
Notes for Ultra-Creamy Chocolate Protein Pudding
- Protein type matters: Whey blends extra creamy, while some plant proteins are thicker or grainier; if using plant protein, add 1–3 tablespoon more milk as needed.
- No melted chocolate? Bloom your cocoa for deeper flavor by mixing it with a small amount of hot liquid first—learn why it works here: how to bloom cocoa powder.
- Want more fiber and omega-3s? Chia seeds are tiny nutrition powerhouses—see the science-backed benefits: are chia seeds good for you?
Variations
- Peanut Butter Cup: Blend in 2 tablespoon (30 g) natural peanut butter and top with crushed peanuts.
- Mocha Madness: Add 1–2 teaspoon instant espresso or 1 shot cooled espresso for a gentle coffee kick.
- Keto/Low-Carb: Use unsweetened almond milk and a zero-calorie sweetener (monk fruit/erythritol) to replace maple syrup; start with 2–3 tablespoon and adjust to taste. These twists keep your Chocolate Protein Pudding fresh and fun.
Equipment
- Blender (or immersion blender + tall cup)
- Measuring cups and spoons; ideally a kitchen scale for accuracy
- Spatula
- 4 small jars or ramekins with lids
- Microwave-safe bowl (if melting chocolate)
Storage for Chocolate Protein Pudding
Refrigerate covered at 38–40°F (3–4°C) for 3–4 days. If any separation occurs, whisk to restore that creamy texture. For longer storage, freeze up to 1 month; thaw overnight in the fridge and blend or whisk before serving to smooth it out.
Serving & Pairings for Chocolate Protein Pudding
- Top with fresh strawberries, raspberries, or sliced bananas.
- Add crunch: toasted almonds, walnuts, cacao nibs, or granola.
- Make it fancy: a dollop of whipped cream or Greek yogurt and a dusting of cocoa.
- Sip pairing: hot espresso, cold brew, or a glass of cold milk.
Pro Tips for High-Protein Chocolate Pudding
- Weigh your cocoa powder and protein powder for consistent results; small changes can swing thickness and flavor.
- Adjust thickness after chilling: if too thick, blend in 1–2 tablespoon milk; if too thin, blend in 1 teaspoon chia and chill 10 more minutes.
- Choose quality protein: look for options with minimal additives; here’s a clear overview of protein basics from Harvard: protein nutrition guide.
Chocolate Protein Pudding FAQ
Can I make Chocolate Protein Pudding without chia seeds?
Yes. For a no-chia version, use 1 ½ teaspoon powdered gelatin: bloom it in 3 tablespoon cold milk for 5 minutes, warm 2–3 tablespoon additional milk until steaming (not boiling), stir to dissolve gelatin, then blend into the pudding base and chill.
Can I make it dairy-free?
Absolutely. Use almond or oat milk and swap Greek yogurt for thick coconut yogurt. Start with an extra 1–2 tablespoon milk if your plant protein is very thick.
How much protein per serving?
It varies by brand, but with 60 g protein powder (about 40–50 g protein) plus Greek yogurt, you’ll typically get about 15–20 g protein per serving.