I adore Protein Chia Seed Pudding. I think one reason is because I’ve always enjoyed tapioca pudding. As a kid I liked the texture and the creaminess. When I have tapioca pudding today (usually the vegan coconut version at Chu Chai – a fantastic veg Thai restaurant in Montreal) it reminds me of the comforts of childhood. Rich, creamy desserts are a powerful thing. Now I’ve discovered that Protein Chia Seed Pudding is my adult version of this. Bonus – it’s much healthier than the original dessert version.
I found this recipe from Georgie of Vegan Fitness TV (my favourite fitness YouTube channel). She and her partner Darren offer a free e-cookbook at their site. It features a similar recipe (plus many more) and a 7 day 3 meals a day eating plan.
Here are step by step photos of me making a simple version of Protein Chia Seed Pudding.
Combine 1/4 cup of chia seeds with 1 cup of unsweetened soymilk. I used a fork to mix it up to avoid lumps.
Let the chia seeds plump up for 30 minutes or more depending on how thick you want it that day.
Stir in 2 scoops of protein powder. I used Arbonne Vanilla Protein Powder.
Top with 1 cup of frozen berries.
You can use fresh ones but this summer has been a lean year for berries in my area so I’ve been using frozen.
The frozen version adds a cooling and crunchy touch to the pudding that I quite like.