Ingredients
Scale
- 1 scoop (approx. 30g) Chocolate Protein Powder (Casein or a Whey/Casein blend works best for thickness)
- 1 tablespoon Unsweetened Dark Cocoa Powder
- 1 tablespoon Erythritol or Monk Fruit sweetener (adjust to taste)
- 1/2 cup Unsweetened Almond Milk or Milk of choice
- 1/4 teaspoon Vanilla Extract
- A tiny pinch of Sea Salt
- Optional: Sugar-free mini marshmallows or dark chocolate shavings for topping
Instructions
- Step 1: Combine Dry Ingredients Grab a microwave-safe bowl or a small saucepan. Add the chocolate protein powder, dark cocoa powder, sweetener, and a pinch of sea salt. Use a small whisk or a fork to stir these together until there are no large clumps of cocoa powder visible. Mixing the dry ingredients first prevents the protein from clumping when you add the liquid.
- Step 2: Incorporate the Liquid Slowly pour the almond milk and vanilla extract into the dry mixture. Start by adding only half of the milk and whisking it into a thick paste. Once the paste is smooth, gradually add the remaining milk while continuing to stir. This technique ensures a silky texture without any gritty protein pockets.
- Step 3: Heat to Thicken If using a microwave, heat the mixture on medium power in 30-second intervals. After each interval, take the bowl out and stir vigorously. The pudding will start to thicken as it warms up. Usually, 60 to 90 seconds total is enough. If using a stovetop, heat over low flame, stirring constantly until the mixture reaches a thick, pudding-like consistency. Do not let it reach a rolling boil, as this can change the texture of the protein.
- Step 4: Final Stir and Garnish Remove the pudding from the heat. Give it one final, fast whisk to create a glossy finish. If the pudding is too thick, splash in a teaspoon of milk. If it is too thin, let it sit for one minute; it will naturally thicken as it cools slightly. Top with mini marshmallows or chocolate shavings and enjoy while warm.
- Cook Time: 7 minutes