My partner loves chia pudding. And I love chocolate. That’s how this recipe was born!
Initially, we started with oats and now, I often like my puddings with chia alone.
The other day, I wrote this chocolate smoothie bowl that was an instant hit. So, today, I’m tweaking it a bit.
As a kid, I loved Cocoa Pops, so this is definitely a much healthier version. I just need something that feels indulgent but doesn’t leave me weighed down, and that’s where this chocolate chia pudding comes in.
If you’ve ever wanted dessert for breakfast (without the guilt), this vegan chocolate protein chia pudding is it.
It’s thick, creamy, and deeply chocolatey, somewhat like eating chocolate mousse, except it’s packed with plant protein, fiber, and healthy fats.
I love making a big batch at night so I can wake up to something sweet, nourishing, and ready to go. It also makes the perfect post-workout snack when you’re craving something indulgent but want to stay on track.
I’m ending the recipe with variations and substitutes in case you’re missing any ingredients.
Let’s get to it!
Please note that this post includes affiliate links to tools I use in my kitchen. If you decide to click on a link and make a purchase, I may make a commission at no extra cost to you.
Tips to Make it Even Better!
Use vegan chocolate protein powder that blends well — pea or brown rice protein works great.
If your pudding is too thick, add a splash of almond milk and stir before serving.
For extra creaminess, stir in 1 tablespoon of coconut cream before chilling.
Whisk really well at the start and again after 5 minutes — it prevents chia seeds from clumping at the bottom.
Top it with dark chocolate chips or crushed nuts for crunch and texture.
Vegan Chocolate Chia Protein Pudding
Course: Dessert, BreakfastDifficulty: Easy2
10
minutesIngredients
2 tablespoons chia seeds
¾ cup unsweetened almond milk (or any plant milk)
1 scoop vegan chocolate protein powder
1 tablespoon cocoa powder
1 tablespoon maple syrup (or more to taste)
½ teaspoon vanilla extract
Pinch of salt
- For layering and topping (optional but highly recommended):
Coconut yogurt or vegan whipped cream
Fresh raspberries or strawberries
Directions
- In a medium bowl, whisk together almond milk, protein powder, cocoa powder, maple syrup, vanilla extract, and salt until smooth and slightly frothy.
- Stir in the chia seeds, making sure they’re evenly distributed. Let the mixture rest for 5 minutes, then give it another good stir to prevent clumping.
- Cover and refrigerate for at least 2 hours or overnight until thick and pudding-like.
- When ready to serve, give it a quick stir. Spoon half the pudding into a glass or jar, add a layer of coconut yogurt, and then top with the remaining chia pudding.
- Finish with a dollop of yogurt and a few fresh raspberries for that pop of color and flavor. It’s rich, satisfying, and feels like a fancy café dessert — except you made it in your kitchen.
Special Note:
- Add 1 tsp of espresso powder to enhance the flavor of chocolate
Substitutions and Add-Ins:
Mocha version: Replace 2 tablespoons of almond milk with cold brew coffee.
Peanut butter twist: Stir in 1 tablespoon of peanut or almond butter before chilling.
Mint chocolate: Add a drop of peppermint extract and garnish with crushed cacao nibs.
Vanilla protein version: Use vanilla protein powder and skip cocoa for a lighter flavor.
Low-sugar option: Use stevia or monk fruit instead of maple syrup.
If you loved this recipe, don’t forget to pin it on Pinterest, share it with friends, or leave a review below!
👉 Want More Easy Breakfast Recipes? Check out my favorites here!
This vegan chocolate protein chia pudding is the kind of recipe that makes healthy eating feel luxurious.
It’s creamy, chocolatey, and loaded with nutrients that keep you full and energized. Whether you have it for breakfast, snack, or dessert, it’s guaranteed to satisfy your chocolate cravings guilt-free.
Let me know if you try it with other variants. And if you want the coffee version of this chia pudding, see it here.
