This protein-boosted chocolate and pecan chia pudding defines nutritious and delicious.  Better still, it’s made the night before so all you need to do in the morning is add your favorite toppings!

Chocolate Pecan Pie Pudding [Vegan]

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  • 2 1/4 cups dairy-free milk (I like to use canned light coconut milk or a combination of canned coconut milk and unsweetened pecan or almond milk)
  • 6 tablespoons pecan butter (I like Artisana raw pecan butter)
  • 1/4 cup vegan chocolate protein powder
  • 2 to 3 tablespoons raw cacao powder, adjusted to taste
  • 1 tablespoon maca powder (optional)
  • 1 teaspoon pure vanilla extract
  • pinch or two of salt
  • sugar-free monk fruit sweetener, pure stevia, or sweetener of choice, adjusted to taste
  • 1/2 cup chia seeds
  • optional toppings: berries, toasted pecans and/or nut butter, cereal, granola, or toppings of choice


  1. Put the milk, nut butter, protein powder, cacao, maca, vanilla, and salt into a blender container and blend until smooth.
  2. Sweeten to taste.
  3. Add the chia seeds and pulse-blend until just combined (or blend fully if you prefer a smoother consistency).
  4. Pour into a bowl or single-serving mason jars and cover.
  5. Allow to sit for 10 minutes, then whisk or shake well.  Cover and refrigerate overnight.
  6. In the morning, stir and add additional sweetener, cacao powder, nut butter, and/or milk as needed for desired taste and consistency.  Serve cold or warm with your choice of toppings.


Chocolate Pecan Pie Pudding can be stored in an airtight container in the fridge for up to 5 days.


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