Meal-Prep Overnight Chia Chocolate Pots

Rooted in Mexico’s love of cacao and chia, these overnight pots set up with little more than a whisk. Cocoa and a pinch of cinnamon echo classic flavors while the seeds thicken as you sleep.

Serves 4 · 10 min prep

Estimate for one serving

• 245 cal
• 18g protein
• 26g carbs
• 10g fat

Every recipe here is free to read.

Ingredients

• 2 cups unsweetened almond milk
• 1/2 cup chia seeds
• 1/4 cup unsweetened cocoa powder
• 2 scoops vanilla protein powder
• 3 tbsp maple syrup
• 1 tsp vanilla extract
• 1/4 tsp pinch of cinnamon
• 1 pinch pinch of salt
• 2 tbsp dark chocolate shavings
• 1/2 cup fresh raspberries

Instructions

1. 1In a large mixing bowl whisk the almond milk, cocoa powder, protein powder, maple syrup, vanilla, cinnamon, and salt until no dry cocoa lumps remain.
2. 2Add the chia seeds and whisk vigorously for a full minute so every seed is coated and suspended.
3. 3Let the mixture sit 5 minutes, then whisk once more to break up any clumps that formed on the bottom.
4. 4Divide the chocolate chia mixture evenly among four small jars or meal-prep containers.
5. 5Seal the jars and refrigerate overnight, or at least 6 hours, until the chia gels into a thick pudding texture.
6. 6In the morning give each pot a quick stir to loosen the set pudding if needed.
7. 7Top each serving with a sprinkle of dark chocolate shavings.
8. 8Finish with a few fresh raspberries for bright contrast and serve chilled straight from the fridge.
9. 9These stay fresh covered for up to 5 days, perfect for grab-and-go dessert meal prep.