Chocolate Chia Pudding

2 servings, 10 minutes plus at least 4 hours chilling. The spoonable chocolate dessert: dairy-free, no tofu, no baking. Blend it after chilling for a near-mousse texture.

Do not make this with almond or oat milk. Those milks carry almost no protein, so the pudding becomes just fiber. Soy or pea milk is where the protein comes from.

Pudding

Quantity	Ingredient	Method
2 tbsp	cocoa powder	Whisk in a jar with a splash of the milk into a smooth paste, so the cocoa does not clump.
2 tbsp	maple syrup	↑
1 pinch	salt	↑
3 tbsp	plant protein powder, chocolate or vanilla (optional)	↑
2.4 dl	soy or pea milk	Whisk in the rest.
40 g	chia seeds	Add and stir well for 20–30 seconds. Wait 5 min, then whisk again to break up clumps.
½ tsp	vanilla extract	↑

Chill and serve

Quantity	Ingredient	Method
	pudding	Cover and refrigerate at least 4 hours, ideally overnight. For a mousse texture, blend until smooth. Top with berries, cacao nibs or a spoon of nut butter.

Notes

• The ratio that matters is about 1 part chia to 4 parts liquid; that is what sets it thick.
• With the protein powder, a serving has roughly 15–20 g protein plus a lot of fiber.
• Keeps 4–5 days in the fridge, so make a few jars at once.