Chia seeds are a fantastic addition to any diet, as they are rich in fiber, healthy fats, minerals, and protein. However, many of you have shared that you don’t love the texture of classic chia pudding. That’s why I’m excited to share this Cacao Blended Chia Pudding recipe! Blending the chia not only completely changes the texture (trust me, it’s so different!), but it also makes the nutrients more bioavailable, meaning our bodies can absorb more of them.
Combined with antioxidant-rich cacao and berries, this recipe makes a nourishing, protein-rich breakfast or snack, with 20 g of protein per serving. It tastes so indulgent that we’ve even been enjoying it for dessert!
Each serving is also packed with minerals like iron and magnesium, making it a satisfying and wholesome option that keeps you feeling your best!
If you love this one, try our Chocolate Pistachio Chia Pudding or Matcha Blended Chia Pudding next. Both use the same blender trick. For more morning ideas, browse our Brownie Baked Oats, Banoffee Overnight Oats, and High-Protein Blueberry Baked Oats.
Why I Love This Recipe
- High-protein, packed with 20 g of protein per serving.
- Great source of fiber with 15 g per serving.
- Rich in antioxidants from cacao powder, which may help lower blood pressure and improve blood flow to your brain and heart.
- Incredibly versatile—perfect for breakfast, a snack, or even dessert, plus you can customize it with various toppings.
- Easy to meal prep and keeps for 4 days in the fridge, so you can batch-prep it for the week.
Ingredient Notes
- Chia seeds: A great source of fiber and ALA omega-3s fatty acids. I always recommend eating them once soaked with water or another liquid, like in this recipe. They absorb a lot of liquid once ingested, so if you’re eating them dry, make sure to consume enough water to avoid digestive discomfort.
- Cacao powder: A true superfood! Packed with flavonols, it may help reduce inflammation and improve heart health and blood flow. It also has positive effects on skin elasticity and wrinkles. Cacao is rich in magnesium and provides a deep, rich chocolate flavor. Cacao is raw and minimally processed, so it has more nutrients than cocoa. Cacao contains some caffeine, so if you’re sensitive, I recommend avoiding it at night.
- Soy milk: A great source of plant-based protein and calcium if you choose a fortified option, which I recommend. It is creamy yet neutral in taste. Each cup contains 8 to 10 g of protein, making it a very convenient and budget-friendly choice to up your daily protein intake.
- Medjool dates: These add natural sweetness without refined sugar. They’re also rich in fiber and minerals like potassium. If using regular dates, soak them in hot water to soften.
- Raspberries: Delicious, sweet, and rich in polyphenols. To increase the antioxidant content of our treat, they pair perfectly with the richness of the cacao.
- Vanilla protein powder: Optional, but it really amplifies the protein content. If you skip it, you can reduce the milk a bit and add vanilla extract for flavor.
How to make this recipe (summary)
Start by adding the cacao powder, protein powder, chia seeds, dates, and soy milk to a high-speed blender. Blend everything until perfectly smooth, ensuring no lumps. Transfer the mixture into jars of your desired size. Let it set for at least 1 hour, preferably overnight, in the fridge to let the chia seeds thicken. Top the chia pudding with dairy-free yogurt, fresh raspberries, and chopped pistachios just before serving. View recipe card below for detailed instructions.
Variations and Tips
- Substitute the soy milk: You can use almond milk or oat milk instead if you prefer. Just keep in mind that different plant-based milks have different nutrient profiles.
- Swap the toppings: Instead of raspberries, try strawberries, blueberries, or even sliced bananas. For the nuts, almonds, macadamia, or walnuts would be delicious as well.
- Make it even higher in protein: Add another scoop of protein powder or some hemp seeds to the pudding mixture.
- Smooth texture: If you don’t have a Vitamix-style high-speed blender, blend the dry chia seeds first for about a minute until you get a super fine powder. Ensure your blender is completely dry for this step; otherwise, the chia seeds will start swelling. You can also soak the dates in warm water for 20 minutes, then drain. Then add the rest of your ingredients to the blender as per the recipe and blend until super smooth. This helps you get a perfectly smooth texture and avoids any grainy feel.
- Don’t skip the setting time: Let the chia pudding sit for at least an hour, preferably overnight, to get that thick, pudding-like texture.
- Make it ahead: This pudding keeps for up to 4 days in the fridge, making it perfect for meal prep. Just add your toppings right before serving.
- Blend or leave whole: Blending the chia creates a smooth texture and makes some nutrients more bioavailable, but it does not mean there are none if consumed whole. Remember, healthy food is only healthy if you actually consume it, so I invite you to experiment and pick your favorite texture. Some delicious recipes keep the seeds whole: Strawberry Matcha Chia Pudding, Chocolate Pistachio Chia Pudding, Pina Colada Chia Pudding, Banoffee Chia Pudding, or Matcha Blended Chia Pudding.
Why You’ll Love This Cacao Blended Chia Pudding TLDR
- Protein-packed
- Rich in fiber
- Antioxidant-rich
- Easy to make
- Perfect for meal prep
Cacao Blended Chia Pudding
Equipment
Ingredients
Pudding Base
- ¼ cup (25 g) raw cacao powder
- 1 scoop (30 g) vanilla protein powder - optional – see notes
- ½ cup (80 g) chia seeds
- 2.5 cups (590 ml) soy milk
- 3 Medjool dates - pitted
Toppings
- ½ cup (120 g) dairy-free yogurt - I used soy
- 2 tbsp (15 g) pistachios - roughly chopped
- 1 cup (120 g) raspberries
Instructions
- In a high-speed blender, add the cacao powder, protein powder, chia seeds, Medjool dates, and soy milk. Blend until perfectly smooth.
- Transfer to jars of the desired size and let them set in the refrigerator for at least 1 hour, but preferably overnight.
- When ready to serve, top the pudding with soy yogurt, fresh raspberries, and pistachios. Enjoy!
Notes
Then, add the remaining ingredients to the blender according to the recipe and blend until smooth. This helps you get a perfectly smooth texture and avoids any grainy feel. Medjool Dates: Medjool dates are sweeter and juicier than regular dates. If using regular dates, soak them in hot water for 5 minutes. Protein Powder: If you wish to skip the protein powder, add 1.5 tsp of vanilla extract and reduce the milk by 1/4 cup. This will reduce the protein content by 5 g per serving. Raspberries: Since raspberries tend to get mushy quickly when in contact with other ingredients, I recommend adding them just before eating for the best texture. If you wish to add toppings in advance, I’d suggest using strawberries instead. Storage: Keeps for 4 days in the fridge.
Video
Per Serving/Portion
FAQ
Yes, it’s naturally gluten-free as long as you use certified gluten-free ingredients.
Yes, simply omit the protein powder and reduce the soy milk by 1/4 cup. You can add 1.5 tsp of vanilla extract to maintain the flavor.
It will keep for up to 4 days in the fridge in an airtight container. Add toppings just before serving for the best texture.
Freezing chia pudding can change the texture, so I don’t recommend it for this recipe. It’s best enjoyed fresh or refrigerated.
Cacao is raw, minimally processed, and has more antioxidants than cocoa. It’s more bitter, but the health benefits make it worth it!
Yes. I usually use plant-based milk like soy, oat, or almond, but any neutral-tasting milk should work. You can use any milk you like, including cow’s milk if you prefer.
For chocolate protein powder, use the same amount and it becomes a double-choc pudding. I still like to keep the cacao in there because it’s rich in antioxidants and polyphenols, which can support heart health, reduce inflammation, and benefit gut health. For peanut butter powder, the flavor is a bit stronger than most protein powders, so I’d start with a little less and see how you like it. I don’t use collagen powder myself, so I can’t say for sure how it would work as a swap. It might change the texture or how the recipe holds together. If you give it a go, I’d love to hear how it turns out.
You can swap the dates for any sweetener you like. Maple syrup is a good replacement. Start with 2 tablespoons and adjust to taste. Stevia and monk fruit both work too. If stevia makes it a bit thin for your liking, add some more chia seeds. Sweetness might vary a bit depending on the brand of protein powder used.
Per serving (toppings included), the full lipid breakdown is 2.38 g monounsaturated, 7.6 g polyunsaturated, 3.84 g omega-3, 3.2 g omega-6, and 2.4 g saturated. Unless something is listed as optional, I always include the toppings in the nutritional information. For full nutrition info, click “nutritional information” under the recipe instructions.
If yours comes out runny, the protein powder or blender you used might be affecting the texture. The easiest fix is to add a bit more chia seeds to the next batch. You can also try blending the chia seeds first into a fine powder (just make sure your blender is very dry so they don’t start blooming). I use a Vitamix, which is high-speed and stronger than most blenders, so if your blender is struggling, that pre-blending step really helps.
Yes. For kids, I’d skip the protein powder and you can use any sweetener you like.
I use a Vitamix. Vitamix blenders are high-speed and stronger than most. If you have a less powerful blender, I’d recommend blending the chia seeds first (just make sure your blender is very dry so they don’t start blooming) until reduced into a fine powder. You can also add a little more liquid.
I’ve been using the Happy Way Vanilla Vegan Protein for 2 years and love it (code happysarah gets you 10% off if you want to try it, this is an affiliate link). If you find store-bought protein powder too sweet, making your own could be a good option. Buy two neutral-tasting single-ingredient plant protein powders, such as those made from brown rice, peas, hemp, or soy, and combine equal parts in a jar. Combining two types helps create a more efficient amino acid profile. It’ll be neutral in flavor and a little chalky, but perfect for smoothies or recipes like this one. You can also mix in flavors you like, such as cacao powder or maca for a caramel note, and add a little sweetener of your choice. If you’re in Australia, Honest to Goodness has good options on Amazon.
I’m personally not a fan of the texture of blended oats. It’s great for a couple of days, but then the texture gets quite slimy. It’s worth a try if you’re going to eat them all in two days. Otherwise, I’d suggest replacing the protein powder with this swap: add 1.5 tsp of vanilla extract and reduce the milk by 1/4 cup. This will reduce the protein content by 5 g per serving.
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Ok to leave the chia seeds whole to get more of the gut benefits?
Hi Rachel, you can absolutely do that! Blending is actually a little better for mineral and omega-3 absorption. I personally love both so I alternate ground and whole 🙂 Hope you love it!