Chocolate Protein Pudding

Why You’ll Love This Recipe

I love this pudding because it’s ready in minutes, doesn’t require cooking, and uses ingredients I almost always have on hand. It’s flexible enough for any dietary need and endlessly customizable with toppings. Best of all, it delivers a decadent chocolate flavor without the sugar overload. It’s quick, clean, and completely satisfying.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• ¼ cup unsweetened cocoa powder

• 1 scoop chocolate protein powder

• 1 cup milk (or milk alternative)

• 2 tablespoons honey or maple syrup

• 1 teaspoon vanilla extract

• Pinch of salt

Directions

1. In a mixing bowl, I whisk together the cocoa powder and protein powder until there are no lumps and everything is well combined.

2. I slowly add the milk while whisking, followed by the honey or maple syrup and vanilla extract. I keep stirring until the mixture is completely smooth and creamy.

3. I taste and adjust the sweetness if needed, depending on the protein powder I’m using.

4. Once mixed, I pour the pudding into individual serving cups or jars.

5. I chill the pudding in the fridge for at least one hour to let it thicken and set.

6. Before serving, I sometimes top it with fresh berries, sliced banana, crushed nuts, or a sprinkle of granola for texture.

Servings and timing

This recipe makes 2 servings and is ready in just 10 minutes (plus chill time):

• Prep Time: 10 minutes

• Cook Time: 0 minutes

• Total Time: 10 minutes + 1 hour chill

Variations

When I want to switch it up, I use a plant-based protein and almond milk for a vegan version. For extra richness, I’ve blended in a tablespoon of almond butter or added a few slices of banana before chilling. If I’m craving a mocha flavor, I add a dash of instant espresso powder. And for a thicker texture, I sometimes mix in a spoonful of chia seeds and let it sit overnight.

Storage/Reheating

I store this pudding in an airtight container in the fridge for up to 3 days. It thickens as it sits, so if it gets too dense, I stir in a splash of milk before serving. Since it’s a no-cook recipe, I never reheat it—it’s meant to be served chilled.

FAQs

Can I use whey protein or plant-based protein?

Yes, I’ve made it with both. Whey makes it smoother, while plant-based proteins might need a little more milk to reach the right consistency.

How can I make it sweeter without honey or syrup?

I use mashed banana, stevia, or a few soaked dates blended in. Each adds a different touch of sweetness and texture.

Will it thicken in the fridge?

Yes, after at least an hour of chilling, it thickens into a pudding-like texture. For a firmer set, I chill it overnight.

Can I blend this for a smoother texture?

Absolutely. When I want it ultra-creamy, I throw everything into a blender and blend until silky before chilling.

Is this a good make-ahead dessert?

Definitely. I often make a double batch and portion it into jars for the week. It’s great for meal prep and keeps well in the fridge.

Conclusion

Chocolate Protein Pudding is one of those smart desserts I turn to again and again. It’s rich, chocolatey, and loaded with protein, but still feels like a treat. I love how quick it is to whip up and how easy it is to tweak based on what I’m craving. Whether I’m making it for dessert, snack time, or post-workout recovery, it always satisfies—without the guilt.

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