Chocolate Protein Pudding
Back in 2017, I hit a point where I just couldn’t drink another protein shake, but I still needed an easy way to get more protein into my day. That’s when I created this chocolate protein pudding, it’s thick, creamy, and way more satisfying than the chocolate bar I used to grab for a snack.
After working with hundreds of women as a personal trainer and nutrition coach, I know how frustrating it can be to fall short on protein each day. That’s one of the reasons I love this recipe. it’s an easy, delicious way to boost protein intake without feeling like a chore.
If you love finding new ways to use protein powder, try my Chocolate Protein Banana Bread or Coffee and Banana Smoothie for more delicious ideas.
This protein pudding is the ultimate chocolate fix: rich, creamy, and deeply satisfying, thanks to a balance of protein and healthy fats. With just a handful of ingredients, it comes together in two minutes using nothing more than a spoon and a bowl. Whether you need a quick snack or a low-carb treat that actually keeps you full, this easy recipe is a game-changer
How to make chocolate protein pudding
Add protein powder, cacao (or cocoa) powder and milk to a bowl and stir well until well combined. Add your favorite nut butter (almond butter, peanut butter, sunbutter, cashew butter) and stir well. Enjoy immediately or store in the fridge for 1-2 hours to thicken.
What the best protein powder to use?
This recipe is designed to work best with a vegan protein powder, which absorbs liquid like flour and helps create a thick, creamy texture.
I originally used Nuzest Pea Protein, but lately, I’ve been loving Octonuts Almond Protein Powder since it’s sweetened with coconut sugar instead of monk fruit or stevia.
Can You Use Whey Protein Powder or Collagen Peptides?
Yes, but you’ll need to adjust the liquid. Start with 1/3 cup of dairy-free milk and slowly add more until you reach your desired consistency.
Since whey and collagen don’t absorb as much liquid as vegan protein, adding nut butter or seed butter will help thicken the pudding and give it a richer texture.
Topping ideas
Take your protein pudding recipe to the next level with these delicious toppings! Whether you want crunch, creaminess, or a bold flavor twist, there’s something for everyone:
- Crunchy: Cacao nibs, chopped nuts (almonds, walnuts, pecans), unsweetened coconut flakes, hemp hearts, granola, crumbled protein cookies
- Sweet & Fruity: Sliced banana, strawberries, raspberries, a drizzle of honey or maple syrup
- Creamy & Decadent: Almond butter, peanut butter, whipped coconut cream or whipped cream, a dollop of sweetened yogurt (for extra protein)
- Fun Flavor Twists: A sprinkle of cinnamon or sea salt for extra depth, cayenne pepper for a spicy kick, or dark chocolate shavings for an indulgent touch
Mix and match your favorites to create a different pudding experience every time!
High Protein Pudding Recipe
Guided Recipe Video
Ingredients
- 1 serving vegan chocolate protein powder
- 2 tablespoon cacao powder - or cocoa powder
- 3/4-1 cup milk of choice - cold
- 1 tablespoon almond butter or coconut butter - see post for nut free suggestions
Instructions
- Combine 1 serving protein powder, 2 tablespoons cacao powder (or cocoa powder) and 3/4 cups milk in a bowl. Stir well until most of the lumps are fully removed. Check the consistency and add up to an additional 1/4 cup of milk if needed (1 tablespoon at a time).
- Once the lumps are gone, add 1 tablespoon creamy almond butter, peanut butter or melted coconut butter and stir well until you have a pudding consistency.
- Refrigerate up to 8 hours or serve immediately.
Notes
- When the nut butter is added to cold liquid, it will help thicken the texture. This pudding will continue to thicken in the fridge.
- You may need to set this up in the fridge for 30 minutes for the best texture
- If too thin, store in the fridge or add 1 tablespoon additional protein powder or nut butter
- If you don’t have protein powder, use 1/2 cup greek yogurt with 1 tablespoon cacao powder, 1-2 tablespoons maple syrup and just enough milk to thin the mixture to a pudding consistency (1-2 tablespoons).
Nutrition Information
Common questions & substitutions
Can you make this without protein powder?
Yes you can make a high protein pudding without protein powder! Instead of protein powder, add 1/2 cup of Greek yogurt to the cacao powder and add your favorite sweetener (like stevia, maple syrup, or coconut sugar). Add just enough milk to think out the pudding (likely 1-2 tablespoons, depending on how thick the yogurt is).
What nut or seed butters work best?
Use whatever you have on hand—coconut butter, almond butter, sunflower seed butter, or tahini all work great!
Can you make this vanilla protein pudding?
Yes! Swap the chocolate protein powder for vanilla protein powder and reduce the liquid to 1/2 cup for the perfect creamy consistency. Also for the most authentic flavor add 1/2 teaspoon vanilla extract and 1 teaspoon maple syrup (it gives the perfect sweetness).
What if the pudding looks thin?
If you have time, chill it for 20 minutes to 2 hours to let it thicken naturally.
If you’re short on time, stir in 1/2 tablespoon more protein powder or a little extra nut butter for instant thickness!
Can you make this in advance?
Yes! This protein pudding can be made 24-48 hours in advance for a quick grab-and-go snack. However, the texture starts to change after 1-2 days, so it’s best enjoyed fresh. Store it in an airtight container in the fridge for the best results!
Update Notes: This recipe was originally posted in January 2017, but was update in February 2021 with updated content.
I didn’t have any cocoa powder or dairy free milk or fancy nut butter. All I had was vegan protein powder, chocolate collagen peptides, and skippy natural PB. Used water to thin out a serving of of protein powder and a serving of collagen powder, then added the PB. It was a super satisfying treat that kept me from going to the convenience store. Not low calorie but extremely high in protein.
I made this this afternoon and even though my protein has a smidge of chalk texture to it, I let it chill in the fridge for maybe an hour-ish and immediately made more! I did add a little bit of maple syrup because I have a huge sweet tooth. I’m also very tempted to put in my ice cream maker and see how it does in there. Have you thought to try it? So glad I found this recipe while I try to count macros!!
So glad you loved it and now have a really simple, yummy high protein snack you enjoy. I have not tried it in the ice cream maker. I think it would turn out best using a high fat milk like coconut milk if you do decide to make it into ice cream – something like almond milk or regular milk would probably get very icy and have a lot of crystals in the end product. You could make some nice cream – blend up a frozen banana with the protein and milk to make a cold treat! Hope that helps!
Made this as I have been wanting something sweet and it was so satisfying, I used whey with organic nut butter and yummmm…
Can you use kefir drink instead of milk?
I have not tried this Kayleigh but I can’t see why not! If you give it a try let me know!
Could PB2 be used instead of an actual nut butter?
Hey Mick! The peanut butter/nut butter helps add a creamy texture to the pudding. If you add PB2 you may need more milk/liquid as it absorbs liquid. The end product may not be as creamy with just PB2.
Can you freeze the pudding?
Amy I have not tried freezing it. Because of the dairy free milk, it might get a bit icy and not have the best texture. I would use canned coconut milk (which is much higher in fat) if you want to freeze this. Hope that helps!
Very good recipe! I used special dark cocoa powder from Hershey’s, Muscle Milk chocolate protein powder, 1/2 cup of milk and chunky almond butter. I will definitely make it again!
Is this not very sweet? I don’t see any “sugar” type ingred.
Typically protein powder has it’s own sweetness. But you are correct this is not overly sweet. If you want to sweeten it more, you could add maple syrup after mixing, but I’ve never had an issue with the sweetness. It’s very satisfying!
So perfect for satisfying the sweet tooth in a totally guilt-free way! Thank you for the recipe!!
I somehow forgot to have my protein shake today so made this for dessert! I used vegan pea protein and left out the almond butter as I didn’t have any fat macros left. It tasted fine straight away but much better after being chilled for 20 minutes. Thanks!
I love how light and fluffy this mousse is and the flavor is absolutely perfect! So delicious, Samantha!
I’ll try this chocolate recipe at home.My kids will love it.
How long do you think this would store in the fridge for? Maybe 3-4 days? Thinking of prepping a few servings at a time :)
Hey Jennifer! Great question – these will certainly last a few days in the fridge but there is not a lot of research on how the protein powder breaks down over time. That may be something you want to look into. I always make this fresh because of this.
Can I use peanut butter instead of almond butter?
Yes, you can use whatever nut butter or peanut butter you like!
I love chocolate pudding. In college, I went through a butterscotch phase with coconut and chocolate chips – PURE SUGAR! Hah. I am such a huge fan of VegaOne! Trying this out soon!