HIGH PROTEIN MINT CHIP CHIA PUDDING

In less than 10-minutes, you’ll have several days' worth of chia pudding for a nourishing breakfast or afternoon snack. The mint chip flavor keeps things fun and fresh so it feels like a treat.

Prep Time10

Total Time10

Course: Breakfast, Snack, Snacks

Cuisine: American

Keyword: Chia puddings, Chia Seed Pudding, CHIA SEEDS, Matcha recipes, Mint chip

Servings: servings

Author: Olivia Adriance

Ingredients

2 cups unsweetened almond milk
1 scoop vanilla dairy-free protein powder (roughly 30 grams)
1 ½ - 2 teaspoons matcha powder (see notes)
2 tablespoons maple syrup
½ teaspoon peppermint extract
Pinch of salt
½ cup chia seeds
¼ cup cacao nibs
Fresh mint leaves (for serving - optional)
Extra cacao nibs (for serving - optional)

Instructions

In a medium bowl or blender, whisk or blend almond milk, vanilla protein powder, matcha, maple syrup, peppermint extract, and salt until completely smooth and evenly green.
Stir in chia seeds and cacao nibs.
Let it sit for 5 minutes, then stir again to prevent clumping.
Cover and refrigerate at least 2 hours, preferably 4 or overnight, until thick and spoonable.
Stir before serving. Add a splash of almond milk if you want a looser texture.
Top with fresh mint or extra cacao nibs, if using. Enjoy!

Notes

This chia pudding will keep well in the refrigerator for up to 4 days. Give it a good stir before serving.

The vibrancy of the matcha color varies widely by brand. Start with 1 1/2 teaspoons for a softer green and bump to 2 teaspoons for a bolder color and flavor.

Also, note that peppermint extract is strong. Stick to 1/2 teaspoon so it reads mint chip, not toothpaste!

Protein powder brands differ in thickness. If your pudding sets too firm, loosen it with almond milk just before serving.

Nutrition