Chocolate Chia Protein Pudding – Rich, Smooth & Guilt-Free.

Happy Sunday evening! It is December 28, 2025. Here in Oulad Teima, as the sun begins to set over the Souss valley, there is a distinct shift in energy. The weekend is drawing to a close, and after the indulgence of the last few days, many of us are craving something that feels like a treat but acts like a fuel source.

This Chocolate Chia Protein Pudding is the ultimate “power dessert.” While many people find the texture of standard chia pudding a bit polarizing, this version uses a blending technique that transforms those tiny seeds into a silk-smooth, decadent mousse.¹ It is high in fiber, rich in omega-3s, and packed with protein.²

Why This Version Wins

Traditional chia pudding often feels like cold, seedy porridge. This version reimagines it as a sophisticated chocolate custard.

Feature	Standard Chia Pudding	This Protein Version
Texture	“Tapioca-like” and seedy	Velvety, smooth mousse
Protein	~5g per serving	20g+ per serving
Flavor	Often bland	Deep, dark chocolate intensity
Cravings	Light snack	Satisfies a “real” dessert craving

Ingredients

The Foundation

1/4 cup Chia Seeds: (Black or white, it doesn’t matter since we are blending).
1 cup Unsweetened Almond or Soy Milk: (Soy milk adds even more protein).
1 scoop Chocolate Protein Powder: (Whey, Casein, or Plant-based).

The Flavor Boosters

2 tbsp Unsweetened Cocoa Powder: For that deep, antioxidant-rich dark chocolate hit.
1 tbsp Maple Syrup or 2 Pitted Dates: (Adjust based on the sweetness of your protein powder).
1/2 tsp Vanilla Extract.
Pinch of Sea Salt: (The secret to making chocolate taste “expensive”).

The Toppings

Fresh Raspberries or Strawberries.
A dollop of Greek Yogurt.
Cacao Nibs: For a bitter, sophisticated crunch.

Instructions: The “Mousse-Style” Method

1. The Liquid Mix

In a high-speed blender, combine the milk, protein powder, cocoa powder, sweetener, vanilla, and salt. Pulse a few times until the powder is fully integrated and the mixture is frothy.

2. The Seeds

Add the chia seeds to the blender.

The “Smooth” Hack: Instead of just stirring them in, blend on high for 45–60 seconds. This breaks the seeds down completely. You won’t have any “pearl” texture; instead, the natural mucilage in the seeds will begin to thicken the liquid into a dense cream immediately.

3. The Set

Pour the mixture into a glass jar or a bowl.

The Rule of Patience: Chia seeds need time to fully hydrate. Place the pudding in the fridge for at least 2 hours, or ideally overnight. Because we blended the seeds, it will set much faster and more uniformly than traditional versions.

4. The Final Whip

Before serving, give it a quick stir. If it’s too thick, add a splash of milk. If it’s too thin, you can stir in a teaspoon of Greek yogurt to add body.

Texture & Flavor Notes

The mouthfeel is shockingly creamy. It mimics the density of a traditional cooked pudding or a chocolate pot de crème. The flavor is dominated by the dark cocoa, with the salt bringing out the floral notes of the vanilla. Because it’s high in fiber and protein, it doesn’t give you the “sugar spike” and subsequent crash that regular chocolate mousse would.

Tips for Success

Check Your Powder: The flavor of this pudding depends entirely on the flavor of your protein powder. Use one you actually enjoy drinking!
Liquid Choice: For the creamiest result, use canned coconut milk (the light version) or oat milk. They have a higher natural sugar and fat content that complements the chocolate.
Meal Prep: This is the king of meal prep. It stays perfectly fresh in the fridge for up to 5 days. Make a big batch on Sunday night for a healthy “grab-and-go” breakfast or a late-night snack all week.

FAQ

Does blending the seeds destroy the nutrients?

Not at all. In fact, breaking the outer shell of the chia seed can actually make it easier for your body to absorb the omega-3 fatty acids!

Can I make it without a blender?

Yes, but you will have the traditional “seedy” texture. If you go this route, make sure to stir it again after 15 minutes of refrigeration to prevent the seeds from clumping at the bottom.

Is it very sweet?

Most protein powders are sweetened with stevia or monk fruit. Taste your mixture before adding extra maple syrup to ensure it isn’t too sweet for your liking.

A Grounded Sunday in Oulad Teima

As you prepare for the final week of 2025, let this Chocolate Chia Protein Pudding be a way to nourish your body while still enjoying a bit of evening indulgence. It’s a small, healthy win to carry you into Monday.

Would you like me to find a recipe for a “Warm Almond & Sea Salt Granola” to sprinkle on top of this pudding for an extra crunch?