Chocolate Chia Pudding with Raspberries

This recipe is from the cookbook A Balanced Approach to PCOS, by Melissa Groves Azzaro. She’s a registered dietician whose advice I trust, mainly because she makes her recommendations based on actual data and doesn’t sell supplements. I bookmarked many recipes in this book and will let you know how it goes! 

For this pudding, I increased the maple syrup slightly and added a pinch of salt – my modifications are below. 

By the way, this worked so well that I think you could absolutely use coconut milk beverage (or another plant-based milk) instead of coconut milk in this golden milk chia pudding, to reduce the fat content. 

2 cups unsweetened nondairy milk of choice 

2 Tbsp. cocoa powder 

2 Tbsp. maple syrup 

1 tsp. vanilla extract 

½ tsp. ground cinnamon 

1 pinch of salt 

½ cup chia seeds 

¼ cup (2 scoops) unflavored or vanilla-flavored protein powder 

1 cup fresh raspberries, for serving 

Heat the milk in a small saucepan over medium-high heat. 

Stir in the cocoa powder, maple syrup, vanilla, cinnamon, and salt. Remove from heat. 

Pour the chia seeds and the protein powder in the milk mixture and whisk together. Cover and refrigerate overnight. 

Serve with the raspberries.