Thanksgiving may be over now, but it’s still November and I’m still thinking about recipes with pumpkin, especially this pumpkin mocha chia protein pudding! Not gonna lie, I pretty much use pumpkin all year round because I love it so much.
This time, however, I decided to change it up a little. Instead of using the pumpkin in a baked good, I opted to use it in a chia pudding. I love chia pudding, and I really need to make it more often. It’s simple, extremely healthy, and of course delicious.
There are two layers. The chocolate cappuccino/mocha layer, and the cinnamon pumpkin layer. For the mocha l added some instant espresso powder and melted chocolate. Of course, in the pumpkin layer, I added some pumpkin.
To add protein to it all, and to enhance the delicious coffee flavor, I used my Ascent cappuccino flavored Native Fuel whey protein. They just released it this month and it is certainly one of my new favorite flavors.
If you are still in the fall spirit, or just love pumpkin is much as me, then this recipe is for you! You can’t beat a delicious dessert packed with protein, fiber, and nutrients all in one.
Pumpkin Mocha Chia Protein Pudding
Author: Spencer Miller
- Serves: 4 servings
- Serving size: ¼ recipe
- Calories: 360
- Fat: 12
- Carbohydrates: 42
- Fiber: 13
- Protein: 21
This pumpkin mocha chia protein pudding has the perfect combination of chocolate, coffee, and pumpkin flavor all wrapped up in a high protein, high fiber, and delicious dessert!
- ½ cup chia seeds
- 1 cup unsweetened vanilla almond milk
- 1 cup canned pumpkin
- 1 container (150g) Chocolate Greek yogurt (vanilla or espresso flavor will also work)
- 1½ scoops Ascent cappuccino protein
- ¼ cup pure maple syrup
- ¼ tsp Cinnamon
- ⅓ cup chocolate chips (melted)
- 1 tsp. instant espresso powder (more for a stronger coffee taste)
- Add chia seeds, almond milk, greek yogurt, and protein powder to a large bowl. Whisk together until combined.
- Take ⅓ of mixture and put into a smaller bowl to make the chocolate layer.
- For the chocolate layer, melt chocolate chips in the microwave. Whisk in melted chocolate chips and instant espresso powder.
- To the other bowl, which will be the pumpkin layer, add canned pumpkin, cinnamon, and maple syrup. Mix until combined.
- Place both bowls into the fridge for 4-5 hours, or overnight to let the chia seeds soak up liquid and thicken to make the pudding.
- Once chilled and thick, layer chocolate mixture evenly on the bottom of 4 small mason jars. Then, add the pumpkin layer evenly on top of each. Top with some extra chocolate chips and enjoy!