Chocolate Chia Pudding - 2 Ways

Depending on whether or not you like the ‘pop,’ or the ‘crunch,’ of a chia seed, we have two ways to prepare them. Ingredients in both are the same, we’ve just mixed one traditionally and blended the other.


Regardless which way you prepare them, chia seeds are a phenomenal source of protein and plant based fiber. Soaking them for at least 8 hours, or overnight, gives you the benefit of making the fiber more easily digestible.


Chia seeds make for a great, on the go breakfast or snack and can even be frozen if you want to increase the batch size to make a larger quantity.


PSA, always remember to save your take out soup containers, they come in handy when it’s time to meal prep!



2 cups unsweetened almond milk
2 tbsp unsweetened cocoa powder

2 tbsp organic maple syrup
1 tsp pure vanilla extract

4 scoops chocolate protein powder
1 tsp pink Himalayan salt

1/2 cup chia seeds


Traditional Method:

Combine all ingredients in a meal prep container with a lid. Shake to incorporate and refrigerate for 8 hours or overnight. Give another shake every so often to thoroughly combine all ingredients.


To make in a blender:

Put all of the ingredients into the container of your high-powered blender. Blend starting on low speed and gradually increasing to high, until the mixture is smooth. Chill overnight in the refrigerator, or for at least 8 hours.

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