Prot: 18 g, Carbs: 17 g, Fat: 15 g, Cal: 277


This recipe for chia protein pudding was inspired by a traditional raw vegan chia pudding. I’ve been making the Plain and Chocolate Chia Puddings from Living on Raw Food for a few years now, and I thought it was time to add some protein!

If you’ve never had a chia pudding before, it has a similar texture to rice pudding. Chia seeds absorb whatever liquid they are in, and give it a thicker consistency.


The sweetness of this pudding comes from vanilla whey protein, and no other sweetener is necessary. With the cinnamon and vanilla extract, it’s delicious!


For a truly decadent treat, try topping the chia protein pudding with figs and strawberry purée! Simply defrost some frozen strawberries, and either mash them with a fork or pulse them a few times in a food processor. Pour over chia protein pudding topped with chopped figs. One of my favorites!


Chia Protein Pudding
Nutrition Information
  • Serves: 4
  • Serving size: ¼ recipe
  • Calories: 277
  • Fat: 15g
  • Carbohydrates: 17g
  • Sugar: 2g
  • Fiber: 14g
  • Protein: 18g
Prep time: 
Total time: 
Makes about 3 cups of pudding (4 servings).
  1. Put chia seeds in a bowl or food storage container (at least 1 quart in capacity).
  2. If using soaked raw cashews, drain and rinse them. Then put in blender. Otherwise put cashew or almond butter into the blender.
  3. Add filtered water so it reaches the 24oz mark. (This will make 3 cups of unsweetened nut milk.)
  4. Blend until combined.
  5. Add in vanilla, cinnamon, salt, and whey powder. Blend until combined.
  6. Pour mixture over chia seeds, and stir.
  7. Let pudding sit at room temperature or in the refrigerator for 20-30 minutes. If you can, stir every 10 minutes (this helps avoid clumps of chia seeds).
  8. Refrigerate and enjoy!
A note about substitutions: You can substitute vanilla casein protein powder for the whey, but you may need a little more water. I would not use vegan protein powders in this recipe because they would give a chalky consistency to the pudding. If you want to make the recipe nut-free, you can use 2 tablespoons coconut butter to make the nut milk.