Ingredients:

  • 1.5 cups unsweetened almond milk
  • 0.5 cup black chia seeds
  • 0.5 cup non-fat Greek yogurt
  • 2 tbsp unsweetened dark cocoa powder
  • 2 scoops chocolate whey protein powder
  • 2 tbsp natural creamy peanut butter
  • 1.5 tbsp pure maple syrup
  • 1 tsp pure vanilla extract
  • 0.25 tsp fine sea salt

Instructions:

  1. Whisk the 1.5 cups of almond milk with the 0.5 cup of Greek yogurt in a medium bowl.
  2. Sift in the 2 tbsp of cocoa powder and 2 scoops of protein powder. Whisk until no dry streaks remain.
  3. Add the 0.5 cup of chia seeds and the 0.25 tsp of sea salt. Stir vigorously for 2 full minutes until the seeds are evenly suspended.
  4. Drizzle in the 1.5 tbsp of maple syrup and 1 tsp of vanilla extract. Stir again to ensure the sweetness is distributed throughout the dark chocolate mixture.
  5. Gently fold in the 2 tbsp of peanut butter. Stop when you see thick ribbons rather than fully mixing it in.
  6. Let the bowl sit on the counter for 10 minutes.
  7. Give the mixture one final, aggressive whisk. This breaks up any seed islands that formed during the rest.
  8. Transfer to jars and refrigerate for at least 4 hours. Wait until the mixture is firm and jiggly before serving.