Ingredients:

  • 1 cup (240ml) Unsweetened Almond Milk
  • 2/3 cup (150g) Non-fat Plain Greek Yogurt
  • 1 scoop (30g) Chocolate Whey Protein Powder
  • 1/4 cup (40g) Black Chia Seeds
  • 2 tbsp (15g) Dark Cocoa Powder
  • 1.5 tbsp (22g) Maple Syrup
  • 1 tsp (5ml) Pure Vanilla Extract
  • 1/8 tsp (0.75g) Fine Sea Salt

Instructions:

  1. Pour 1 cup (240ml) almond milk and 1 tsp (5ml) vanilla into a bowl. Note: Starting with liquid prevents dry pockets at the bottom.
  2. Add 2/3 cup (150g) Greek yogurt to the milk and whisk until the mixture is completely white and smooth.
  3. Add 2 tbsp (15g) cocoa powder, 1 scoop (30g) protein powder, and 1/8 tsp (0.75g) sea salt. Note: Sifting helps prevent those annoying flour bombs of dry powder.
  4. Drizzle in 1.5 tbsp (22g) maple syrup and whisk vigorously until no dark streaks remain.
  5. Tip in 1/4 cup (40g) black chia seeds.
  6. Use a spatula to fold the seeds into the chocolate milk until they are evenly distributed.
  7. Let the bowl sit for 10 minutes on the counter, then whisk one more time. Note: This prevents the seeds from clumping at the bottom.
  8. Divide the mixture into two jars or bowls.
  9. Refrigerate for at least 4 hours until the mixture jiggles like set gelatin.
  10. Stir once before serving to loosen the top layer.