Ingredients

• 2 tablespoons chia seeds
  
• 2 tablespoons cocoa powder
  
• 1 scoop plant-based/vegan protein powder (chocolate or vanilla)
  
• 1 cup plant-based milk (such as almond or soy)
  
• 3 tablespoons maple syrup or agave
  
• 1 teaspoon vanilla extract (optional, to taste)
  
• Pinch of sea salt
  
• Optional toppings: coconut whip, cacao nibs, berries, or dark chocolate

Instructions

1. Combine the Base

• In a bowl or jar, whisk together the plant-based milk, protein powder, cocoa powder, vanilla (if using), maple syrup, and sea salt. Mix until fully smooth with no visible lumps.

2. Add Chia Seeds

• Stir the chia seeds into the chocolate mixture until evenly dispersed.

3. Rest Briefly

• Let the mixture stand for 5 minutes, then stir once more. This step helps prevent the chia seeds from clumping together as they begin to absorb liquid.

4. Chill to Set

• Cover the bowl or jar and refrigerate for at least 2 hours. For the creamiest, thickest consistency, let it sit overnight.
• By the next day, the pudding should be fully set and spoonable.

5. Finish and Enjoy

• Give the pudding a final stir before serving. Add your favorite toppings, such as dairy-free yogurt, shaved dark chocolate, fresh fruit, banana slices, or a drizzle of peanut butter.

• This pudding keeps well in the refrigerator for 4–5 days, making it a great option for meal prep.