Soy Chia Chocolate Whey Pudding
By the QuiteRecipes team (Jamy & Kaïna) | Food Service Professional, Early Childhood Expert & Parents
A rich chocolate chia pudding set in soy milk with chocolate whey protein — a no-cook dessert-style recovery snack.
A rich chocolate chia pudding set in soy milk with chocolate whey protein for a no-cook, dessert-style recovery snack. It thickens overnight into deep chocolate luxury while quietly delivering protein. Post-training dessert that does double duty.
🥄 Ingredients
- 🫗 3 tablespoons (36g) chia seeds
- 🫗 1 cup (250ml) unsweetened soy milk
- 🫗 1 scoop (30g) chocolate whey protein
- 🫗 1 tablespoon cocoa powder
- 🫗 1/2 teaspoon vanilla extract
- 🫗 1 teaspoon maple syrup (optional)
- 🫗 1 tablespoon crushed almonds, for topping
Nutrition Facts*
*Nutritional information is an estimate and may vary based on ingredients, brands and portion sizes. Values are provided per serving.
👨🍳 Instructions
In a bowl, whisk together the soy milk, whey protein, cocoa, vanilla and maple syrup until smooth.
Whisk in the chia seeds, let the mixture rest for 5 minutes, then whisk again to break up any clumps.
Pour into a jar or glass and chill for at least 4 hours, or overnight, until set and pudding-like.
Top with the crushed almonds before serving.
⚠️ Common Mistakes
- ✕
Not chilling long enough, leaving a watery, grainy texture.
- ✕
Skipping the second whisk, which leaves chia clumps stuck together.
- ✕
Adding too much cocoa, which turns the pudding harsh and bitter.
🔄 Variations
Use oat or almond milk with vanilla whey for a different flavor.
Fold in fresh raspberries or blueberries before chilling.
Swap the cocoa for matcha or instant coffee.
🧊 Storage
- 📦
Keeps in the fridge for up to 3 days in a sealed jar.
- 📦
Stir before serving, as the pudding may firm up further overnight.
💡 Chef Tips
Tip 1: Whisk again after resting — it's the key to a smooth pudding without lumpy clusters.
Tip 2: For a silky texture, blitz the mixture in a blender after it sets.
Tip 3: Taste before chilling and add more maple if you like it sweeter, since cocoa can be bitter.
❓ FAQ
Why soy milk? Soy milk has more protein than oat or almond milk, pushing this snack to about 30g per serving.
Does it need to be refrigerated? Yes, it sets in the fridge over several hours, so it's best made the night before.
Is it gluten-free? Yes, as long as your whey and cocoa are certified gluten-free.
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About the Authors
This recipe and guide was developed, tested, and approved in our home kitchen and daily life. Jamy is a retired Food Service District Manager and Early Childhood Program Manager who spent his career overseeing multi-site restaurant operations, large-scale culinary production, and daycare menu management. Kaïna brings the ultimate real-world test: making sure it brings ease and joy to our kids on a busy weeknight.
Read more about our professional background and philosophy →