I created a Chocolate Chia Seed Pudding that packs 30 grams of protein per serving and uses a few surprising pantry staples to make a simple high protein vegan breakfast or dessert.
I never thought a pudding could feel like a smart snack and a little guilty pleasure at the same time, but this High Protein Chocolate Chia Seed Pudding did it. I mix chia seeds with chocolate vegan protein powder and the texture somehow becomes thick, silky and oddly satisfying.
It’s a Chia Pudding Vegan twist that gives you about 30 grams of protein per serving, so it actually fills you up. If you’re curious about how chocolate can taste so rich without being heavy, or why this shows up in all my Chia Pudding Recipes Healthy notes, give it a try, you might be surprised.
Ingredients
- Chia seeds: tiny gelatinous seeds packed with fiber, omega 3s and slow carbs.
- Chocolate vegan protein powder: boosts protein, adds chocolate flavor, sweetener varies by brand.
- Hemp seeds: nutty, creamy, extra protein and healthy fats, helps texture and calories.
- Almond milk: light plant milk, low calorie, mild flavor that keeps pudding silky.
- Cocoa powder: deep chocolate taste, low sugar, adds bitterness and antioxidant benefits.
- Maple syrup: natural sweetener, adds sugars and caramel notes, adjust to taste.
- Vanilla extract: tiny amount lifts flavors, makes it taste richer and less bitter.
- Toppings like banana or nuts: add sweetness, texture and more nutrients if wanted.
Ingredient Quantities
- 3 tablespoons chia seeds
- 1 scoop (about 30 g) chocolate vegan protein powder thats usually 20 to 25 g protein per scoop
- 2 tablespoons hulled hemp seeds (hemp hearts) for extra protein and creaminess
- 1 cup (240 ml) unsweetened almond milk or other plant milk
- 1 tablespoon unsweetened cocoa powder
- 1 to 2 tablespoons pure maple syrup or agave (adjust to taste)
- 1/2 teaspoon vanilla extract
- Pinch fine sea salt
- Optional toppings: sliced banana, fresh berries, chopped walnuts, cacao nibs or shredded coconut
How to Make this
1. Gather and measure: 3 tablespoons chia seeds, 1 scoop (about 30 g) chocolate vegan protein powder, 2 tablespoons hulled hemp seeds, 1 tablespoon unsweetened cocoa powder, 1 cup unsweetened almond milk or other plant milk, 1 to 2 tablespoons pure maple syrup or agave, 1/2 teaspoon vanilla extract and a pinch of fine sea salt.
2. In a bowl or a mason jar add the chia seeds, protein powder, hemp hearts, cocoa powder and the pinch of salt. Mix the dry stuff together so the powder wont clump up.
3. Pour in the almond milk, add the maple syrup and vanilla. Whisk vigorously with a fork or use a jar with a lid and shake hard until most of the lumps are gone.
4. Let the mixture sit 5 minutes, then whisk or shake again to break up any settling clumps. This step really helps prevent gritty spots.
5. Cover and refrigerate at least 2 hours but overnight is better for creaminess and full thickening.
6. If it gets too thick for you, stir in a splash more plant milk a tablespoon at a time until you like the texture. If its too thin add a teaspoon of chia, wait 10 minutes then stir.
7. For an ultra smooth, pudding like texture blend everything for 20 to 30 seconds before chilling or after chilling add a little milk and pulse once or twice in a blender.
8. Taste and adjust sweetness if needed, add more maple syrup a little at a time until it tastes right to you.
9. Serve with optional toppings like sliced banana, fresh berries, chopped walnuts, cacao nibs or shredded coconut and sprinkle extra hemp hearts on top for more protein.
10. Store in an airtight container in the fridge for up to 4 days, just give it a good stir before eating.
Equipment Needed
1. Measuring spoons and a 1-cup measuring cup for chia, hemp, cocoa and milk
2. Kitchen scale or the protein powder scoop so you get ~30 g
3. Medium mixing bowl or a mason jar with a tight fitting lid (either works)
4. Whisk or a fork to break up lumps when you mix
5. Rubber spatula or spoon for scraping the sides and stirring
6. Blender or immersion blender for a super smooth pudding (optional)
7. Small jar or airtight container for refrigerating and storing leftovers
8. Serving bowls or ramekins plus a little spoon for toppings
FAQ
High Protein Chocolate Chia Seed Pudding That’s Easy To Make! Recipe Substitutions and Variations
- Chia seeds: swap with 3 tbsp ground flaxseed, itll thicken too but has a nuttier, grainier texture; let sit longer (30–60 min) and add 1–2 tbsp extra milk if it gets too stiff.
- Chocolate vegan protein powder: use 1 scoop chocolate whey protein (same scoop size), or 1 scoop unflavored/vanilla plant protein plus 1 tbsp unsweetened cocoa and a bit more sweetener to taste.
- Hulled hemp seeds (hemp hearts): replace with 2 tbsp pumpkin seeds (pepitas) for similar protein, or 2 tbsp almond or cashew butter for extra creaminess, tho nut butter will make the pudding thicker so stir in a splash more milk.
- Unsweetened almond milk: swap for 1 cup soy milk for extra protein, or 1 cup oat milk for a richer, creamier texture (regular dairy milk works too if youre not keeping it vegan).
Pro Tips
– Bloom the chia in a few tablespoons of the plant milk for 10 minutes before you mix everything. Dont skip this, it really cuts down on gritty clumps and makes the texture more pudding like.
– Make a quick protein slurry first by mixing the powder with a little milk until smooth, then add that to the chia. If you dump dry powder straight in youll get stubborn lumps that are hard to whisk out.
– For ultra creamy texture, blend for 20 to 30 seconds after chilling and add a spoonful of nut butter or half a ripe banana if you like. Its an easy trick to make it feel more indulgent without extra sugar.
– Keep a splash of milk handy when you eat it because it firms up in the fridge, just stir in a tablespoon or two to loosen. Also buy hemp hearts in small bags or store them in the freezer so they dont go rancid on you.
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 uses a few surprising pantry staples to make a simple high protein vegan breakfast or dessert.
1
servings
500
kcal
Equipment: 1. Measuring spoons and a 1-cup measuring cup for chia, hemp, cocoa and milk
2. Kitchen scale or the protein powder scoop so you get ~30 g
3. Medium mixing bowl or a mason jar with a tight fitting lid (either works)
4. Whisk or a fork to break up lumps when you mix
5. Rubber spatula or spoon for scraping the sides and stirring
6. Blender or immersion blender for a super smooth pudding (optional)
7. Small jar or airtight container for refrigerating and storing leftovers
8. Serving bowls or ramekins plus a little spoon for toppings
Ingredients
3 tablespoons chia seeds
1 scoop (about 30 g) chocolate vegan protein powder thats usually 20 to 25 g protein per scoop
2 tablespoons hulled hemp seeds (hemp hearts) for extra protein and creaminess
1 cup (240 ml) unsweetened almond milk or other plant milk
1 tablespoon unsweetened cocoa powder
1 to 2 tablespoons pure maple syrup or agave (adjust to taste)
1/2 teaspoon vanilla extract
Pinch fine sea salt
Optional toppings: sliced banana, fresh berries, chopped walnuts, cacao nibs or shredded coconut
Directions
- Gather and measure: 3 tablespoons chia seeds, 1 scoop (about 30 g) chocolate vegan protein powder, 2 tablespoons hulled hemp seeds, 1 tablespoon unsweetened cocoa powder, 1 cup unsweetened almond milk or other plant milk, 1 to 2 tablespoons pure maple syrup or agave, 1/2 teaspoon vanilla extract and a pinch of fine sea salt.
- In a bowl or a mason jar add the chia seeds, protein powder, hemp hearts, cocoa powder and the pinch of salt. Mix the dry stuff together so the powder wont clump up.
- Pour in the almond milk, add the maple syrup and vanilla. Whisk vigorously with a fork or use a jar with a lid and shake hard until most of the lumps are gone.
- Let the mixture sit 5 minutes, then whisk or shake again to break up any settling clumps. This step really helps prevent gritty spots.
- Cover and refrigerate at least 2 hours but overnight is better for creaminess and full thickening.
- If it gets too thick for you, stir in a splash more plant milk a tablespoon at a time until you like the texture. If its too thin add a teaspoon of chia, wait 10 minutes then stir.
- For an ultra smooth, pudding like texture blend everything for 20 to 30 seconds before chilling or after chilling add a little milk and pulse once or twice in a blender.
- Taste and adjust sweetness if needed, add more maple syrup a little at a time until it tastes right to you.
- Serve with optional toppings like sliced banana, fresh berries, chopped walnuts, cacao nibs or shredded coconut and sprinkle extra hemp hearts on top for more protein.
- Store in an airtight container in the fridge for up to 4 days, just give it a good stir before eating.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 350g
- Total number of serves: 1
- Calories: 500kcal
- Fat: 24g
- Saturated Fat: 2.4g
- Trans Fat: 0g
- Polyunsaturated: 13g
- Monounsaturated: 5.2g
- Cholesterol: 0mg
- Sodium: 320mg
- Potassium: 720mg
- Carbohydrates: 42g
- Fiber: 14g
- Sugar: 21g
- Protein: 35g
- Vitamin A: 500IU
- Vitamin C: 1mg
- Calcium: 756mg
- Iron: 5mg
