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

I made a Chocolate Chia Seed Pudding that somehow delivers 30 grams of protein per serving while staying fully vegan, and I’m excited to share what makes it work.

I didn’t expect a pudding to pack this much punch, but my High Protein Chocolate Chia Seed Pudding does exactly that. It’s rich, chocolatey and gives about 30 grams of protein per serving, so it’s perfect when I need something filling but not heavy.

I love how vegan chocolate protein powder and unsweetened soy milk come together into a creamy, satisfying surprise. This has become my go to for mornings or late night cravings in High Protein Vegan Recipes, and you’ll wanna try it to see why.

Ingredients

• Soy milk: plant based protein, creamy base, lactose free, it’s sometimes a bit sweet.
• Vegan chocolate protein powder: high protein, adds chocolate flavour, keeps you full for longer.
• Chia seeds: amazing fibre, omega three fats, they swell up and make pudding texture.
• Cocoa powder: extra chocolate kick, low sugar, rich in antioxidants, slightly bitter but good.
• Maple syrup: natural sweetener, adds deep flavour, just a touch keeps it in balance.
• Banana (optional): adds natural sweetness and potassium, soft texture, great with chocolate.
• Almond butter (optional): plant protein and healthy fats, boosts creaminess, a lil indulgent.

Ingredient Quantities

• 1 cup unsweetened soy milk (240 ml)
• 1 scoop vegan chocolate protein powder (about 30 g scoop, expect ~20 to 25 g protein per scoop, brand’s vary)
• 3 tbsp chia seeds (about 36 g)
• 1 tbsp unsweetened cocoa powder (7 g, optional for extra chocolatey taste)
• 1 tbsp pure maple syrup or agave nectar (15 ml, adjust if you like it sweeter)
• 1/2 tsp vanilla extract (2.5 ml)
• Pinch of fine sea salt (about 1/8 tsp)
• Optional topping: 1/2 medium banana, sliced
• Optional topping: 1 tbsp almond butter or peanut butter
• Optional topping: 1 tbsp chopped almonds or cacao nibs

How to Make this

1. Pour 1 cup (240 ml) unsweetened soy milk into a bowl or a jar, add 1 scoop vegan chocolate protein powder and 1 tbsp unsweetened cocoa powder if you want extra chocolate, then whisk briskly until smooth so there are no clumps.

2. Stir in 1 tbsp pure maple syrup (or agave), 1/2 tsp vanilla extract and a pinch of fine sea salt, taste and adjust sweetness if you like it sweeter.

3. Add 3 tbsp chia seeds and mix thoroughly, scraping the sides so seeds dont stick together.

4. Let the mixture sit 5 minutes, then stir again to break up any clumps of chia that formed.

5. Cover and refrigerate at least 2 hours or overnight until thick and pudding like; for a quicker set put it in the freezer for 30 to 45 minutes, stirring every 10 to 15 minutes.

6. Before serving, give it a good stir. If it feels too thick add a splash of soy milk, tablespoon by tablespoon, until you reach the texture you like.

7. Divide into bowls or jars and top with optional 1/2 medium banana slices, 1 tbsp almond or peanut butter, and 1 tbsp chopped almonds or cacao nibs for crunch.

8. Store leftovers in an airtight container in the fridge up to 4 days; if the pudding firms up, stir in a little soy milk to loosen it before eating.

Equipment Needed

1. Mixing bowl or jar (about 1 cup capacity)
2. Whisk or fork to break up clumps and make it smooth
3. 1-cup measuring cup and measuring spoons (tbsp, tsp)
4. Rubber spatula or spoon for scraping the sides and stirring
5. Protein scoop or small scoop if your powder has one
6. Refrigerator or freezer for chilling the pudding
7. Airtight jars or containers for storing and serving
8. Knife and cutting board for slicing the banana, plus serving spoons

FAQ

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

• Soy milk: unsweetened almond milk (lower protein), or oat milk (creamier but sweeter), or to keep protein, add 2 tbsp silken tofu or 1 tbsp nut butter.
• Vegan chocolate protein powder: swap for chocolate pea or rice protein (same scoop idea), or no-powder option, use 1/2 cup Greek yogurt or 100 g silken tofu plus 1 tbsp cocoa, note Greek yogurt is not vegan and texture will change.
• Chia seeds: ground flaxseed (use same amount but you might need a little more liquid), psyllium husk (about 1 tsp for thickening), or hemp hearts for added protein though they won’t gel the same way.
• Maple syrup: agave nectar or date syrup, mashed medjool date (blend into the milk), or honey if you don’t need it vegan, or a few drops liquid stevia/monk fruit for zero sugar.

Pro Tips

1) Make a smooth slurry first: put the protein powder and cocoa in a small cup with just a couple tablespoons of soy milk and whisk until clump-free, then add the rest. If you skip this you’ll fight lumps later. A handheld frother or small blender works great, but dont overblend or you’ll warm things up too much.

2) Control texture with timing not just chia amount: if you want a spoonable, pudding-like finish let it chill overnight, for a quicker set use the freezer method but check every 10 minutes. If it ends up too thick stir in soy milk tablespoon by tablespoon until it feels right, if too thin add a sprinkle more chia and wait.

3) Boost flavor without extra sugar: bloom a pinch more cocoa with hot (not boiling) soy milk for a richer chocolate note, or blend in half a softened date or a little molasses instead of more maple if you want depth. Taste as you go cause different protein powders vary a lot in sweetness.

4) Keep toppings crunchy and banana fresh: add nut butters and crunchy bits right before serving so they stay texturally appealing, and toss sliced banana with a tiny squeeze of lemon or a dusting of cocoa to slow browning if you prep jars ahead. Also store in airtight containers and give a quick stir before eating, sometimes the texture shifts in the fridge.