Chia Pudding Brownie Cups
An easy no-cook recipe that's high in protein
Ingredients
For the Chia Pudding Base
- 1.5 cups unsweetened almond milk (or milk of choice)
- 6 tbsp chia seeds
- 3 tbsp unsweetened cocoa powder
- 3 tbsp maple syrup or honey
- 1 tsp vanilla extract
- 2 tbsp chocolate protein powder
- Pinch of sea salt
For Toppings (Optional)
- 2 tbsp Greek yogurt per cup
- Fresh raspberries or sliced strawberries
- Dark chocolate chips
- Sliced almonds
- Unsweetened coconut flakes
Instructions
- Mix the dry ingredients: In a medium bowl, whisk together the cocoa powder and salt until there are no lumps. This prevents cocoa clumps in your pudding, which nobody wants. If using protein powder, add it now and whisk until combined.
- Add the wet ingredients: Pour in the almond milk, maple syrup, and vanilla extract. Whisk vigorously for about 30 seconds until everything is completely smooth and the cocoa powder is fully dissolved. You shouldn't see any dry streaks or powder floating on top.
- Stir in chia seeds: Add the chia seeds and whisk immediately for about 1 minute. This initial whisking is important because it prevents the seeds from clumping together at the bottom. Make sure the seeds are evenly distributed throughout the liquid.
- First rest: Let the mixture sit for 5 minutes at room temperature, then whisk again for another 30 seconds. This second whisking breaks up any clumps that started forming and ensures even distribution.
- Divide into cups: Pour the mixture evenly into four small jars, cups, or bowls. I use 6-ounce mason jars with lids because they're the perfect size and easy to grab from the fridge.
- Refrigerate overnight: Cover and refrigerate for at least 4 hours, but overnight is better. The chia seeds need time to fully absorb the liquid and create that pudding texture. After an hour, you can give each cup a quick stir if you want, but it's not necessary.
- Add toppings before eating: Right before you're ready to eat, add whatever toppings sound good. Some days I eat these plain. Other days I add a dollop of Greek yogurt and a few berries. Both ways work.