Single Serve Chia Seed Protein Pudding with a Malteser-Chocolate Crunch

Chia seed protein pudding with a crunchy chocolate shell and crispy cereal pieces, with a spoon scooping through the center

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Single Serve Chia Seed Protein Pudding with a Malteser-Chocolate Crunch

This chia seed protein pudding is thick, creamy, and topped with a crunchy dark chocolate shell for a Malteser-inspired finish. It sets faster than a typical chia pudding thanks to the Greek yogurt base, and packs 24 grams of protein in a single serving.

Prep Time5

Chill Time1

Course: Breakfast, Dessert, Snack

Cuisine: American

Servings:

Calories: 360kcal

Author: Maria Lucey RD

Equipment

Ingredients

For the pudding base:

30 grams chia seeds 3 tablespoons
80 grams milk of choice ⅓ cup — I use 2% dairy milk
1 tablespoon protein powder chocolate or vanilla works best, about ½ a scoop
1 tablespoon unsweetened cocoa powder
Pinch of fine salt
2 tablespoons plain Greek yogurt 30 grams, I used 2% fat Fage
1 teaspoon maple syrup
¼ teaspoon vanilla extract

For the chocolate shell:

1 to 2 tablespoons dark chocolate chips I use 70% Lindt
¼ teaspoon coconut oil

Optional topping:

1 tablespoon soy protein crispies for the Malteser-style crunch

Instructions

Add the chia seeds, milk, protein powder, cocoa powder, salt, Greek yogurt, maple syrup, and vanilla extract to a small jar or bowl. Use a milk frother to blend until smooth and fully combined with no lumps or dry pockets.
30 grams chia seeds, 80 grams milk of choice, 1 tablespoon protein powder, 1 tablespoon unsweetened cocoa powder, Pinch of fine salt, 2 tablespoons plain Greek yogurt, 1 teaspoon maple syrup, ¼ teaspoon vanilla extract
Place the jar in the fridge for 20 minutes.
Remove from the fridge and stir thoroughly. This second stir prevents clumping and helps the chia seeds distribute evenly.
Return the jar to the fridge and allow to set for at least 1 hour, or overnight. The pudding is ready when it is thick and creamy all the way through.
When the pudding has fully set, melt the dark chocolate chips and coconut oil together in a microwave-safe bowl in 20 to 30 second bursts, stirring between each, until smooth.
1 to 2 tablespoons dark chocolate chips, ¼ teaspoon coconut oil
If using soy protein crispies, stir them into the melted chocolate or sprinkle them directly on top of the pudding, then pour the chocolate over.
1 tablespoon soy protein crispies
Return the jar to the fridge for 15 to 20 minutes until the chocolate shell has set firm.
Remove from the fridge, crack through the shell with a spoon, and enjoy.

Notes

Stir twice: The second stir after 20 minutes is key. Do not skip it as it prevents lumpy pudding and helps everything thicken evenly.

Milk frother tip: A milk frother gives you the smoothest result from the start. If you do not have one, whisk well by hand and stir again at the 20 minute mark.

Protein powder: Use one you enjoy the taste of. Chocolate or vanilla both work well here. Only 1 tablespoon is needed, so the flavour will be subtle.

Chocolate shell: Best added the evening before or the morning of serving. It stays firm for about 24 hours before it begins to soften.

Soy protein crispies: These are optional but create the Malteser-inspired crunch the recipe is named for. If you cannot find them, crushed rice cakes, puffed quinoa or a few crushed Maltesers are good alternatives.

Storage: Store the pudding base (without the chocolate shell) in the fridge for up to 4 days. Add the chocolate shell fresh each time. Not suitable for freezing.

Meal prep: Make 3 to 4 jars at the start of the week and keep them in the fridge without the shell. Add the chocolate topping each morning in about 5 minutes.

Nutritional calculations: Calculated for 1 full serving including the dark chocolate shell and soy protein crispies. Ingredients used: 2% dairy milk, 2% fat Fage Greek yogurt, 70% Lindt dark chocolate chips.

Nutrition