Ingredients

Pudding Base

• ¼ cup (40 g) unsweetened raw cacao powder
• 1 scoop (30 g) vanilla protein powder (optional – see notes)
• ½ cup (80 g) chia seeds
• 2.5 cups (590 ml) soy milk
• 3 Medjool dates, pitted

Toppings

• ½ cup (120 g) dairy-free yogurt (soy used here)
• 2 tbsp (15 g) pistachios, roughly chopped
• 1 cup (120 g) raspberries

Instructions

1. Add the cacao powder, protein powder (if using), chia seeds, dates, and soy milk to a high-speed blender. Blend until the mixture is completely smooth and uniform.
2. Pour the blended pudding into jars or containers of your choice. Refrigerate for at least 1 hour, or ideally overnight, to allow it to thicken.
3. Before serving, spoon soy yogurt over the pudding and finish with raspberries and chopped pistachios.

Notes

• Blender Tip:
  If you’re not using a very powerful blender, blend the dry chia seeds on their own for about 1 minute until finely ground. Make sure the blender is fully dry so the seeds don’t absorb moisture. You can also soak the dates in warm water for 10 minutes, then drain before blending. After that, add the remaining ingredients and blend until smooth to avoid a grainy texture.
• Dates:
  Medjool dates are naturally soft and very sweet. If substituting regular dates, soak them in hot water for 5 minutes before blending.
• Protein Powder:
  To make this without protein powder, leave it out, add 1.5 teaspoons of vanilla extract, and reduce the soy milk by ¼ cup. This adjustment lowers the protein content by about 5 grams per serving.
• Raspberries:
  Raspberries soften quickly once mixed with moisture. For the best texture, add them right before eating. If you prefer adding toppings ahead of time, strawberries hold up better.
• Storage:
  Store covered in the refrigerator for up to 4 days. Add toppings just before serving.