High Protein Chocolate Protein Pudding
Greek yogurt, chocolate protein powder, cocoa powder, and milk — blended smooth and refrigerated until set. Tastes like chocolate mousse. ~22g protein per serving, 5 minutes, holds for 4 days. The dessert-snack that earns its place in a high-protein rotation.
Ingredients
Dairy
- 2 cups plain Greek yogurt full-fat
- ¼ cup whole milk or almond milk — to adjust consistency
Pantry & Canned Goods
- 2 scoops chocolate protein powder about 60g total — whey or plant-based both work
- 2 tbsp cocoa powder unsweetened
- 2 tbsp honey adjust to taste
- 1 tsp vanilla extract
Seasonings & Spices
- 1 pinch kosher salt draws out the chocolate flavor
Instructions
- Add the Greek yogurt, chocolate protein powder, cocoa powder, honey, vanilla extract, salt, and milk to a blender or use an immersion blender directly in a bowl. Blend until completely smooth — about 30 to 45 seconds. The mixture should be thick and uniform with no streaks of protein powder or cocoa.
- Taste and adjust: more honey if you want it sweeter, more cocoa powder for deeper chocolate flavor, a splash more milk if it's too thick to blend smoothly. The consistency at this point will be thicker than finished pudding — it firms up significantly in the fridge.
- Divide among 4 small containers or jars. Cover and refrigerate for at least 1 hour — the pudding sets and thickens as it chills. It will be fully firm after 2 hours and keeps for up to 4 days.
- Serve cold, topped with a few dark chocolate chips, a dollop of peanut butter, or fresh berries if desired. These toppings are optional but make it feel more like dessert than a protein snack — which is the point.
Notes
Estimated protein per serving: ~22g. Greek yogurt provides approximately 17g per cup, with protein powder adding roughly 15g per scoop split across four servings.
The cocoa powder is not optional — protein powder alone produces a protein-forward flavor that tastes like a supplement. Two tablespoons of unsweetened cocoa powder adds a genuine chocolate depth that makes the pudding taste like chocolate mousse rather than chocolate-flavored protein. The pinch of salt draws out the cocoa flavor further — same principle as adding salt to chocolate chip cookies.
Blending is important. Protein powder stirred into cold Greek yogurt without blending leaves grainy streaks and an uneven texture. A blender or immersion blender for 30 to 45 seconds produces a completely smooth, uniform result.
The pudding thickens significantly in the fridge — if it seems too thick after chilling, stir in a teaspoon of milk to loosen. If it seems too thin after blending, it will firm up in the fridge — give it the full hour before adjusting.
This recipe is deliberately simple — four base ingredients plus salt. Toppings are where you customize: dark chocolate chips, sliced banana, peanut butter, granola, or fresh raspberries all work well.
Tried this recipe?Let us know how it was!