This High Protein Chocolate Pudding is a creamy, rich treat that’s perfect for anyone craving something chocolaty but also wants a good boost of protein. It’s smooth, thick, and full of chocolate flavor, making it feel like a dessert but with a healthy twist. The best part is how easy it is to whip up, so you can have a satisfying snack or dessert ready in no time.
I love making this pudding when I want a dessert that feels like a little reward after a workout or a busy day. It’s one of those recipes where I don’t have to feel guilty about enjoying something sweet because it’s packed with protein to help keep me full and energized. Adding my favorite toppings like fresh berries or a sprinkle of nuts makes it even better.
My favorite way to enjoy this pudding is chilled, right out of the fridge, served in a small bowl or a glass. Sometimes I like to pair it with some crunchy granola or a dollop of Greek yogurt to add texture. It’s simple, satisfying, and has become my go-to when I want a quick chocolate fix without overdoing it.
Key Ingredients & Substitutions
Milk: I like using dairy milk for a creamier texture, but unsweetened almond milk works great if you want it lighter or dairy-free. Oat milk is also a nice option for mild sweetness.
Greek Yogurt: This adds creaminess and protein. If you need a dairy-free version, try coconut yogurt, but the texture may be a bit different.
Cocoa Powder: Unsweetened cocoa powder gives that rich chocolate flavor without extra sugar. Dutch-processed cocoa provides a smoother taste, but natural cocoa works well too.
Protein Powder: I use chocolate whey protein for extra chocolate flavor, but vanilla or plant-based protein powders are fine alternatives. Just pick one you enjoy since it affects taste.
Sweetener: Honey or maple syrup add mild sweetness and moisture. You can swap with agave, brown rice syrup, or a sugar substitute to suit your diet.
How Can You Get a Smooth, Creamy Texture Without Lumps?
Mixing is key to a creamy pudding. Here’s what I do:
- Whisk the dry ingredients (cocoa and protein powder) first to break up clumps.
- Add wet ingredients slowly while whisking continuously.
- Use an electric mixer if you have one — it helps make the pudding silky smooth.
- Don’t rush; mix until you see no lumps for the best texture.
Chilling the pudding for at least an hour also thickens it up and helps flavors blend nicely.
Equipment You’ll Need
- Mixing bowl – I use a medium-sized one to blend all the ingredients smoothly.
- Whisk or electric mixer – makes mixing easier and ensures a lump-free pudding.
- Measuring cups and spoons – for accurate ingredient amounts.
- Serving bowls or glasses – perfect for presenting your pudding attractively.
- Refrigerator – to chill the pudding and help it thicken.
Flavor Variations & Add-Ins
- Stir in chopped nuts like almonds or walnuts for crunch and extra protein.
- Add a splash of peppermint extract or cayenne pepper to give it a fun twist.
- Mix in some shredded coconut or cacao nibs for more texture and flavor.
- Top with sliced bananas or strawberries for a fresh fruit touch.
High Protein Chocolate Pudding
Ingredients You’ll Need:
- 1 cup milk (dairy or unsweetened almond milk)
- 1/2 cup plain Greek yogurt
- 1/4 cup cocoa powder (unsweetened)
- 1/4 cup chocolate or vanilla protein powder (whey or plant-based)
- 2 tbsp honey or maple syrup (adjust to taste)
- 1 tsp vanilla extract
- Pinch of salt
- 1/4 cup dark chocolate shavings or cacao nibs (for garnish)
- Fresh blueberries and red currants (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and at least 1 hour to chill in the refrigerator. The chilling helps the pudding thicken and brings out all the delicious flavors.
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a mixing bowl, whisk together the cocoa powder and protein powder until they’re combined well and lump-free.
2. Add the Wet Ingredients:
Pour in the milk, Greek yogurt, honey (or maple syrup), vanilla extract, and add a pinch of salt. Mix everything thoroughly using a whisk or electric mixer until the pudding is smooth and creamy.
3. Taste and Adjust Sweetness:
Check the flavor. If you want it sweeter, add a little more honey or maple syrup and mix again.
4. Chill the Pudding:
Pour the mixture into serving bowls or glasses. Cover and place them in the fridge for at least 1 hour to let the pudding set and thicken.
5. Garnish and Serve:
Once chilled, top your pudding with fresh blueberries, red currants, and a sprinkle of dark chocolate shavings or cacao nibs. Serve cold and enjoy your rich, high-protein chocolate pudding!
Can I Use Non-Dairy Yogurt Instead of Greek Yogurt?
Yes, you can use coconut or almond-based yogurt as a dairy-free alternative. Keep in mind the texture might be slightly less creamy, so choosing a thicker variety helps maintain the pudding’s richness.
Can I Make This Pudding Ahead of Time?
Absolutely! Prepare the pudding and refrigerate it for up to 2 days. Just give it a quick stir before serving to refresh the texture if it thickens too much.
How Should I Store Leftovers?
Store leftover pudding in an airtight container in the fridge for up to 3 days. Avoid freezing, as it can change the texture and make it grainy once thawed.
What Can I Substitute for Protein Powder?
If you don’t have protein powder on hand, you can try adding a bit of powdered milk or collagen peptides, but the texture and flavor might differ slightly. For the best results, use a high-quality protein powder you enjoy.