This Chocolate Protein Chia Pudding is an easy, filling breakfast or snack. You just need 5 ingredients to make a thick, creamy pudding that’s packed with protein and chocolate.
It’s naturally gluten-free, dairy-free and vegan and can easily be made keto or Paleo!

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Why this recipe works
Protein is one of the main macronutrients, along with fat and carbohydrates. It’s gotten a lot of attention over the last few decades. First we weren’t eating enough. Then we were eating too much. Now no one can agree on how much we all need.
But there are scientifically proven health benefits to eating more protein, from feeling fuller longer to increased muscle mass and bone strength. And while options for lunch and dinner are obvious, like canned tuna, chicken breasts or tofu, it’s hard to think of good protein sources for breakfast beyond eggs and sausage.
I also like to make chia seed pudding for breakfast or a snack. When soaked in liquid like almond milk, chia seeds swell and gelatinize, creating a thick, creamy texture. And they’re also high in protein and fiber.
So then it hit me: what if I created a high protein pudding with chia seeds? And while we’re at it, why not make it a high protein chocolate pudding?
So I began testing recipes. I started with cocoa powder, but the flavor wasn’t quite right. So instead I melted chocolate chips and blended them with milk, protein powder and chia seeds and it worked! I used almond milk and dairy-free chocolate chips to make the recipe dairy-free and vegan friendly.
The chocolate chips add enough natural sweetness without making the pudding too sweet. And by using an unflavored protein powder, the chocolate flavor shines through (although you can use a chocolate protein powder if you prefer; I’ve just never found one that I like). Just make sure your protein powder is dairy-free, vegan, Paleo, etc., if that’s necessary for you.
It takes just minutes to make, is great for meal prep and can even be frozen. So it turns out I’ll be adding a high protein chia seeds pudding to my breakfast recipe rotation!
What you need:
Ingredients:
- 3 cups unsweetened plain almond milk – This is my preference since it keeps this recipe dairy-free, vegan and Paleo friendly, but you can use whatever milk you like.
- ¾ cup unflavored protein powder – I don’t enjoy flavored protein powders so I stick with the unflavored kind. But you can use chocolate or vanilla if you prefer. For a dairy-free, Paleo version, I like Peak Protein.
- ¾ teaspoon vanilla extract – This rounds out the flavor so it’s not too one-dimensional.
- ¼ teaspoon fine sea salt – This enhances the flavor.
- ¾ cup chocolate chips – I use Enjoy Life! for a dairy-free, vegan option or Hu chocolate chips for a dairy-free, vegan and Paleo option.
- ¾ cup chia seeds – You can use black or white chia seeds.
- Optional toppings: strawberries, raspberries, cherries, bananas, more chocolate chips, cacao nibs, sliced or chopped nuts like almonds, pecans or walnuts, whipped coconut cream
Equipment:
- a blender
- measuring spoons
- measuring cups
- a microwave-safe medium mixing bowl
- a spoon
- a large mixing bowl or 8-cup measuring glass
- mason jars or sealable containers – You’ll need enough to hold about 6 cups of pudding.
How to make Chocolate Protein Chia Pudding
Step 1: Add the almond milk, protein powder, vanilla and salt to a blender.
Step 2: Add the chocolate chips to a medium microwave-safe bowl. Microwave for 90-120 seconds, stirring every 30 seconds.
Step 3: Scrape the melted chocolate into the blender and immediately blend until the mixture is smooth and combined, about 2-3 minutes.
Step 4: Pour the milk mixture into a large bowl or 8-cup measuring glass. Add the chia seeds and stir well.
Step 5: Wait 15 minutes and then vigorously stir the pudding again. DO NOT SKIP THIS STEP. It is very important as it keeps the seeds from clumping at the bottom of the containers.
Step 6: Chill in the fridge for at least 4 hours or overnight. Serve with any optional toppings.
Frequently Asked Questions (FAQ)
You can use any milk you like.
You can use a chocolate bar instead of chips. Chop it into chocolate chip-sized pieces, measure out ¾ cup, and melt it in the microwave per the recipe.
You can add almond extract instead of or in addition to the vanilla extract.
You can add other ingredients such as 2 tablespoons of peanut or almond butter, the zest of one orange or ¾ teaspoon espresso powder.
Yep. The pudding can be stored in the fridge for up to 5 days.
Yep. First chill it in the fridge for at least 4 hours or up to 5 days. Freeze in an airtight container or baggie for up to 3 months. Thaw overnight in the fridge.
For dairy-free, make sure your protein powder and chocolate chips are dairy-free. I like Enjoy Life! or Hu chocolate chips.
For vegan, make sure your protein powder and chocolate chips are vegan. I like Enjoy Life! or Hu chocolate chips.
For keto, make sure your chocolate chips are keto-friendly, such as Lily’s or Lakanto.
For Paleo, make sure your protein powder and chocolate chips are Paleo-friendly. I like Hu chocolate chips and Peak Protein protein powder.
Other recipes you might like:
- Vanilla Coconut Milk Chia Pudding
- Matcha Chia Pudding
- Blue Chia Pudding
- Paleo Chocolate Protein Balls
- Chocolate Ricotta Pudding
Chocolate Protein Chia Pudding
Ingredients
- 3 cups plain unsweetened almond milk
- ¾ cup unflavored protein powder
- ¾ teaspoon vanilla extract
- ¾ cup chocolate chips, preferably dark chocolate
- ¼ teaspoon fine sea salt
- ¾ cup chia seeds, black or white seeds
- Optional toppings: strawberries, raspberries, cherries, bananas, more chocolate chips, cacao nibs, sliced or chopped nuts like almonds, pecans or walnuts, whipped coconut cream
Instructions
- Add the almond milk, protein powder, vanilla and salt to a blender.
- Add the chocolate chips to a medium microwave-safe bowl. Microwave for 90-120 seconds, stirring every 30 seconds.
- Scrape the melted chocolate into the blender and immediately blend until the mixture is smooth and combined, about 2-3 minutes.
- Pour the milk mixture into a large bowl or 8-cup measuring glass. Add the chia seeds and stir well.
- Wait 15 minutes and then vigorously stir the pudding again. DO NOT SKIP THIS STEP. It is very important as it keeps the seeds from clumping at the bottom of the containers.
- Chill in the fridge for at least 4 hours or overnight. Serve with any optional toppings.
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