Meal-Prep Chia Chocolate Pudding

Chia seeds, once a staple of ancient Mesoamerican diets, lend their natural gel to this make-ahead chocolate pudding. Whisked with cocoa, almond milk, and Greek yogurt, it sets into a creamy dessert ready for the week.

Serves 4 · 10 min prep

Estimate for one serving

• 220 cal
• 12g protein
• 24g carbs
• 10g fat

Every recipe here is free to read.

Ingredients

• 1/2 cup chia seeds
• 3 tbsp unsweetened cocoa powder
• 2 cups unsweetened almond milk
• 3 tbsp maple syrup
• 1 tsp vanilla extract
• 1 cup plain Greek yogurt
• 2 tbsp dark chocolate shavings
• 1 cup fresh raspberries

Instructions

1. 1In a large mixing bowl or 4-cup measuring jug, whisk the chia seeds and cocoa powder together so the cocoa is evenly distributed and no dry clumps remain.
2. 2Pour in the almond milk, maple syrup, and vanilla. Whisk vigorously for a full minute until the mixture looks uniform and the cocoa is fully dissolved into the liquid.
3. 3Let the mixture sit for 5 minutes, then whisk again thoroughly to break up any chia clumps that have started to form on the bottom or sides.
4. 4Divide the mixture evenly among four small jars or meal-prep containers. Cover and refrigerate for at least 4 hours or overnight until thick, spoonable pudding forms.
5. 5When ready to finish, stir each jar once more to loosen the set pudding. Spoon a generous dollop of Greek yogurt on top of each portion and swirl lightly for a marbled look.
6. 6Scatter dark chocolate shavings over the yogurt layer so they catch and melt slightly against the cool pudding.
7. 7Top each jar with fresh raspberries for bright color and tart contrast. Seal the jars if packing ahead.
8. 8Store refrigerated up to 4 days. Enjoy cold straight from the jar as a high-protein weight-loss-friendly dessert or afternoon sweet.