High-Protein Blended Chia Seed Pudding

Ingredients

• 0.25 cup Chia seeds (black or white chia seeds)
• 1 cup Unsweetened soy milk (chosen for its high protein content)
• 0.5 cup Silken tofu (drained; provides creaminess and extra protein)
• 2 tbsp Maple syrup (adjust to preferred sweetness level)
• 1 tsp Vanilla extract (for flavor)
• Salt (a tiny pinch to enhance flavors)

Steps

1. 1

   Place the chia seeds, soy milk, silken tofu, maple syrup, vanilla extract, and a pinch of salt into the pitcher of a high-speed blender.

2. 2

   Secure the lid and blend on the highest setting for 45 to 60 seconds. The mixture should be completely smooth, with no visible whole chia seeds remaining, resembling a thin liquid pudding.

3. 3

   Stop the blender and use a rubber spatula to scrape down the sides of the pitcher to ensure all ingredients are fully incorporated. Pulse a few more times if necessary.

4. 4

   Pour the mixture into two individual glass jars or airtight containers, leaving a little room at the top for toppings later.

5. 5

   Cover the containers and refrigerate for at least 2 hours, or ideally overnight. This allows the chia seeds to fully hydrate and the pudding to set into a thick, mousse-like consistency.

6. 6

   Before serving, give the pudding a gentle stir. Top with fresh berries, sliced fruit, or a sprinkle of hemp seeds for even more protein.

Notes

For the best results, use a high-speed blender to ensure the chia seeds are completely pulverized. If you don't have soy milk, pea milk is a good high-protein alternative. This pudding keeps well in the refrigerator for up to 4 days, making it excellent for meal prep.

Nutrition per serving

• high-protein
• vegan
• vegetarian
• gluten-free
• breakfast
• snack
• meal-prep
• chia-pudding