Chocolate Protein Pudding

• 4 cups Plain unsweetened yogurt, plain unsweetened; can use dairy-free, plant-based, or Greek yogurt for higher protein
• ¼ cup Almond butter
• 3 tablespoons Cocoa powder, raw cacao powder preferred over Dutch-processed; 2-3 tablespoons
• 12 Medjool dates, pitted and halved
• 1 teaspoon Vanilla
• Cinnamon, to taste, just a pinch
• Sugar-free dark chocolate chips, optional topping
• Instant coffee powder, optional topping for coffee-chocolate combination

Preparation

1. Step 1 · 72°F / 22°C

   0:40
   Add the yogurt to the blender as the base. Use plain unsweetened yogurt; dairy-free options like soy yogurt work well, or use Greek yogurt for maximum protein.
2. Step 2 · 72°F / 22°C

   1:57
   Add the almond butter to the blender. It adds a nutty taste that enhances the overall flavor without being overpowering, plus extra protein, fiber, and healthy fats.
3. Step 3 · 72°F / 22°C

   2:32
   Add the cocoa powder to make it chocolatey. Use raw cacao powder rather than Dutch-processed cocoa, as it retains more vitamins, minerals, and protein due to less processing.
4. Step 4 · 72°F / 22°C

   3:35
   Add the Medjool dates, pitted and halved. They provide natural sweetness with a caramel-like flavor and are a healthier alternative to processed white sugar.
5. Step 5 · 72°F / 22°C

   5:32
   Add the vanilla and a pinch of cinnamon. The cinnamon helps stabilize blood sugar levels and adds a nice finishing touch to the flavor.
6. Step 6 · 72°F / 22°C

   6:09
   Blend the mixture until smooth, scraping down the sides as needed to incorporate all the cocoa powder. Add a splash of water only if the mixture is not blending well, but the goal is to keep it as thick as possible.
7. Step 7 · 72°F / 22°C

   6:50
   Taste test the pudding to ensure it is just right before serving into containers. Adjust seasoning if needed.
8. Step 8 · 72°F / 22°C

   7:24
   Divide the pudding into meal prep jars. The recipe makes 4-8 servings depending on portion size. A large serving is approximately 400 calories, while a half portion is approximately 200 calories.
9. Step 9 · 72°F / 22°C

   8:14
   Add optional toppings such as a dollop of extra yogurt, sugar-free dark chocolate chips, or a sprinkle of instant coffee powder for a chocolate-coffee combination.
10. Step 10 · 40°F / 4°C · 30 minutes

    10:40
    Refrigerate the portions before eating. The pudding can be stored in the refrigerator for the week and makes an excellent meal-prepped snack or breakfast.