This easy protein pudding recipe tastes like a dessert, but it’s loaded with plant-based protein! Rich, creamy, and full of chocolate flavour.
This protein pudding is made with high protein ingredients and a few extra additions to give it the flavour of an indulgent dessert. Even with those extras, though, it still manages to be wholesome enough that you can eat it for breakfast or as an afternoon pick-me-up when you need a boost.
It’s also much easier to make than traditional pudding! There’s no simmering on the stovetop or lengthy chilling time here—it all comes together with just a few minutes of hands-on time.
Why You’ll Love This Protein Pudding Recipe
- Rich and creamy. If you love traditional pudding, you’ll be pleasantly surprised by how similar this vegan version is in texture and taste.
- High in protein. Protein pudding contains a good amount of plant-based protein, making it a great post-workout snack or dessert for those looking to increase their protein intake.
- Low in sugar. Unlike traditional desserts that are loaded with processed sugars, protein pudding is sweetened with just a touch of maple syrup and whatever sweetener is used in your protein powder.
- Easy to make. With minimal ingredients and prep time, this vegan protein pudding is a cinch!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Coconut yogurt – You can use homemade vegan yogurt or store-bought. Just make sure it’s unsweetened and unflavoured.
- Chocolate plant-based protein powder – If you don’t have chocolate protein powder, add more cocoa powder and add extra maple syrup for sweetness.
- Cocoa powder – Be sure to use unsweetened powder, not hot cocoa mix.
- Maple syrup – Or your preferred vegan sweetener.
- Vanilla extract – I recommend pure vanilla extract.
- Toppings – I like to use fresh berries and chocolate chips.
How to Make Protein Pudding
- Combine. Stir together the coconut yogurt, vanilla extract, and maple syrup in a small bowl.
- Stir. Add the protein powder and cocoa powder, then mix well.
- Finish. Top with fresh berries and chocolate chips, then serve.
Tips for Success
- Use a protein powder you like. Make sure to use a good quality plant-based protein powder for the best taste and texture. If you wouldn’t want to drink it, it won’t make a tasty protein pudding!
- Adjust the consistency as desired. If you prefer a thicker pudding, add less yogurt or more protein powder. For a thinner consistency, add more yogurt or some non-dairy milk.
- Chill, if desired. While you don’t have to chill this protein pudding before serving, if you do, it will set up a little bit more.
Variations and Topping Ideas
- Experiment with different flavours of plant-based protein powder, such as vanilla, peanut butter, or berry.
- Add in some crunchy toppings like crushed nuts or cacao nibs for added texture.
- For chocolate peanut butter protein pudding, swirl in a spoonful of peanut butter or add powdered peanut butter. Any other nut butter will work too!
- Sprinkle hemp seeds on top for even more protein.
- Use your protein pudding as a topping for vegan pancakes or layer it into breakfast parfaits with bananas, berries, and granola.
How to Store Leftovers
Protein pudding can be stored in an airtight container in the refrigerator for 2-3 days.
Can I Freeze This Recipe?
Yes, you can freeze protein pudding for up to 3 months. Just transfer it to an airtight container and thaw it in the refrigerator before serving. You can also freeze it into popsicle moulds for a healthy treat!
Enjoy friends! If you make this protein pudding, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
- 1 cup coconut yogurt, 240 grams
- 1 scoop chocolate plant-based protein powder, 25 grams
- 1 tablespoon cocoa powder, 8 grams
- 1 tablespoon maple syrup, 18 grams
- 1 teaspoon vanilla extract, 4 grams
- Fresh berries and chocolate chips for topping
- In a small bowl, mix together coconut yogurt, vanilla extract, and maple syrup. Add the protein and cocoa powder, then mix well until the mixture is thoroughly combined.
- Garnish with fresh berries and chocolate chips and serve.
- FOR CALORIES – the amounts will change based on the coconut yogurt that you use. I used Siggi’s protein coconut yogurt for these values, and Sunwarrior Protein Powder.
- Any plant-based protein powder will work here, if you don’t have a chocolate flavored one, just add more cocoa powder and adjust sweetness with more maple syrup.
- Any unsweetened vegan yogurt will be good for the recipe.
- To store: Protein pudding can be stored in an airtight container in the refrigerator for 2-3 days.
- To freeze: You can freeze protein pudding for up to 3 months. Just transfer it to an airtight container and thaw it in the refrigerator before serving. You can also freeze it into popsicle moulds for a healthy treat!
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.