High Protein Chocolate Chia Pudding with Raspberries
Evann RyanHigh-protein vegan chocolate chia pudding with frozen raspberries might be the easiest way to feel like you’re eating dessert for breakfast and still hit your protein goals. This rich, mousse-y chocolate chia pudding leans on Vedge Plant Protein, creamy soy milk, and a big handful of tart frozen raspberries for a macro-balanced bowl you can meal prep in 10 minutes and stash in the fridge for the week. Because it sets overnight, your only job in the morning is to grab a jar and get on with your day.
Below you’ll find the full high-protein vegan chocolate chia pudding recipe, complete with macros, metric and imperial measurements, and lots of ideas to tweak it to your own routine.
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Why You’ll Love This High-Protein Vegan Chocolate Chia Pudding
This high-protein vegan chocolate chia pudding is:
- Seriously high-protein. With Vedge Plant Protein (25 g protein per scoop) and soy milk, you’re looking at roughly 36 g of protein per serving.
- Perfect for meal prep. It makes 4 servings at once, so you can prep it on Sunday and have grab-and-go breakfasts or snacks ready all week.
- Gut- and heart-friendly. Chia seeds and raspberries bring fibre, omega-3s, and antioxidants to support digestion and long-term health.
- Thick, creamy, and chocolatey. The combo of cocoa powder, chia, and chocolate Vedge protein creates a pudding that tastes like dessert but lands like a balanced meal.
- Flexible with your goals. You can easily swap milks, adjust sweetness, or add toppings like granola, nut butter, or cacao nibs without losing the high-protein base.
What You Need To Make This High-Protein Vegan Chocolate Chia Pudding
Here’s what goes into this high-protein vegan chocolate chia pudding with frozen raspberries, plus why each ingredient is here.
- Chia seeds – ½ cup (about 80 g). Chia seeds gel with liquid, giving you that thick, spoonable pudding texture. They also add plant protein, fibre, omega-3 fats, and minerals.
- Chocolate Vedge Plant Protein – 4 scoops (about 140 g). This is the main protein driver. Each scoop provides about 25 g plant protein from pea, pumpkin seed, and sunflower seed, with a smooth texture that blends easily.
- Unsweetened cocoa powder – ¼ cup (about 25 g). For a deep chocolate flavour without added sugar. Cocoa powder adds a bit of fibre and antioxidants along with that brownie-batter vibe.
- Soy milk – 3 cups (720 ml). Soy milk is one of the highest-protein plant milks, which keeps the macros strong while making everything creamy.
- Fine sea salt – ¼ teaspoon (about 1 g). Just a pinch wakes up the chocolate and makes the whole pudding taste richer.
- Frozen raspberries – 2 cups (about 280 g). These bring bright acidity and natural sweetness, plus fibre and vitamin C. You’ll add them on top so they thaw into little pockets of raspberry sauce as the chia pudding rests.
Ingredient Substitutions
To keep this high-protein vegan chocolate chia pudding flexible, here are some easy swaps:
- Different plant milk:
- Use oat, almond, or cashew milk instead of soy milk if you prefer. However, soy milk gives the most protein per cup, so your total protein will drop a bit with other milks.
- Another vegan protein powder:
- If you do not have Vedge on hand, you can use your favourite chocolate vegan protein powder in the same amount (4 scoops / about 140 g). Just remember that macros and sweetness will vary by brand.
- Fresh raspberries instead of frozen:
- Swap the 2 cups (280 g) frozen raspberries for fresh berries if that’s what you have. You may want to add them right before serving instead of at the chilling stage so they stay firm.
- Mixed berries instead of all raspberries:
- Use a frozen berry mix (raspberries, blueberries, blackberries) in the same quantity.
- Lower-fat option:
- Use a lighter soy milk or a lower-calorie plant milk and reduce chia seeds to ⅓ cup (55 g). The pudding will be slightly looser but still sets.
Other Easy High-Protein Vegan Recipes To Try
If this high-protein vegan chocolate chia pudding is your jam (literally, thanks to the raspberries), you might also love these high-protein vegan recipes from evannryan.com:
-
Salted Caramel Chia Pudding – another high-protein chia base with a caramel twist; perfect if you want to rotate flavours across the week.
-
Vegan Lemon Overnight Oats (31 g protein) – bright, creamy, and protein-packed with a similar meal-prep-friendly vibe.
-
Strawberry Chia Seed Pudding - fresh, tart, and creamy from plant-based yogurt.
Recipe Card
Recipe: High-Protein Vegan Chocolate Chia Pudding with Frozen Raspberries
Servings: 4
Prep Time: 10 minutes
Chill Time: At least 2 hours (or overnight)
Total Time: About 2 hours 10 minutes
Estimated Macros per Serving (1 of 4):
(Approximate, will vary slightly by brand of soy milk and protein powder.)
- Calories: ~390 kcal
- Protein: ~36 g
- Carbohydrates: ~28 g
- Fat: ~15 g
Ingredients List
For 4 servings of high-protein vegan chocolate chia pudding topped with frozen raspberries, you’ll need:
- ½ cup chia seeds (about 80 g)
- 4 scoops chocolate Vedge Plant Protein (about 140 g total) (code: EVANNRYAN saves you 15%)
- ¼ cup unsweetened cocoa powder (about 25 g)
- 3 cups unsweetened soy milk (720 ml)
- ¼ teaspoon fine sea salt (about 1 g)
- 2 cups frozen raspberries (about 280 g)
Instructions
Follow these steps for perfectly set high-protein vegan chocolate chia pudding every time:
- Add everything, excluding the frozen raspberries, to a high speed blender and blend until silky smooth.
- If the mixture is too thick you can add up to one more cup (250ml) water or more soy milk to thin. Blend until you have a thick but pourable consistency.
- Pour the mixture across 4 meal prep containers.
- Add 1/2 cup (70g) frozen raspberries to the top of each.
- Seal the containers and set in the fridge overnight and up to 4 days.
Share Your Thoughts
If you make this high-protein vegan chocolate chia pudding with frozen raspberries, I would truly love to hear how it lands for you. Did you stick with Vedge chocolate protein or try another flavour? Did you keep the raspberries or swap in a mixed berry blend?
Leave a comment, rate the recipe, or share a photo of your pudding jars. Your feedback not only helps other readers, but it also helps me keep creating high-protein vegan recipes that fit your real life, busy mornings, and specific goals.
FAQ
How much protein is in this high-protein vegan chocolate chia pudding?
With 4 scoops of Vedge Plant Protein, soy milk, and chia seeds, each serving of this high-protein vegan chocolate chia pudding lands around 36 g of protein and about 390 calories. Exact numbers will shift if you use a different brand of protein powder or plant milk, but you’ll still be in “solid high-protein breakfast” territory.
Can I make this high-protein vegan chocolate chia pudding without soy milk?
Yes, you can use oat, almond, or cashew milk in the same 3-cup (720 ml) amount. Just remember that soy milk is one of the highest-protein plant milks, so swapping to a lower-protein milk will slightly reduce your protein per serving.
Can I use a different protein powder instead of Vedge?
You can use any chocolate-flavoured vegan protein powder. However, Vedge Plant Protein offers 25 g of protein per scoop and is USDA organic and third-party tested, so it keeps both the macros and quality on point in this recipe.
How long does this high-protein vegan chocolate chia pudding last in the fridge?
This high-protein vegan chocolate chia pudding keeps well for 4–5 days in airtight containers in the fridge.
How can I make this high-protein vegan chocolate chia pudding sweeter without a sugar crash?
You can stir in:
- 1–2 tablespoons (15–30 ml) maple syrup or date syrup
- A few chopped Medjool dates
Each option keeps the pudding refined-sugar-free while adding more complex carbs and fibre rather than just empty sweetness.
