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Cake Batter Protein Pudding With Coconut Whipped Cream

This Cake Batter Protein Pudding is a creamy, blended chia pudding that tastes like birthday cake batter! Made with chia seeds, Greek yogurt, vanilla protein powder, almond butter and a hint of almond extract, It's blended until silky smooth and topped with fluffy coconut whipped cream and your choice of toppings. Protein-rich, nourishing and ridiculously delicious, it's perfect for breakfast, a snack or a fun no-bake dessert. 🥥🎂
Course Breakfast, Dessert, Lunch, Snack
Cuisine Healthy Clean Eating
Keyword c;lean eating snack or dessert, cake batter chia pudding with coconut whipped cream, cake batter protein pudding no bake recipe, chia protein pudding with coconut cream topping, chia pudding with whipped coconut creasm
Servings 1

Ingredients

Cake Batter Chia Pudding

  • 1/2 cup Greek yogurt
  • 1/2 cup almond milk or milk of choice
  • 1 scoop vanilla protein powder
  • 2 tablespoons chia seeds
  • 1 tablespoon almond or cashew butter
  • 1-2 teaspoons maple syrup, to taste
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • Pinch of sea salt

Coconut Whipped Cream

  • 1/2 cup chilled full-fat coconut cream
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon maple syrup, optional

Optional Toppings

  • A few mini chocolate chips
  • Toasted coconut flakes
  • Rainbow sprinkles

Instructions

  • Place the chia seeds, almond milk, Greek yogurt, protein powder, almond butter, maple syrup, vanilla, almond extract and sea salt into a food process and blend until you reach your desired level of smoothness. If you blend for 1-2 minutes it will be very smooth.  I like to leave it a little chunky but its up to you.
    Transfer the pudding to a bowl or jar and refrigeratefor at least 1–2 hours to let it thicken. Overnight works beautifully too.

Coconut Whipped Cream

  • Scoop the solid coconut cream from the chilled can and whip until light and fluffy. Add vanilla and a little maple syrup if desired.
    Spoon the chilled chia pudding into a serving glass or bowl. Add a generous dollop of coconut whipped cream.
    Finish with chocolate chips, coconut flakes or your choice of toppings.

💡Blended Bites Tips

  • Use almond extract sparingly. It's the secret ingredient that gives this that classic cake-batter flavour, but a little goes a long way.
    Want it even creamier? Add a tablespoon of cashew butter or a few soaked cashews before blending.
    Make it dairy-free: Use dairy-free yogurt and a plant-based vanilla protein powder.
    For a stronger cake flavour: Add a tiny pinch of cinnamon or an extra splash of vanilla.
    Don't skip the chill time. The pudding becomes thicker and creamier as the chia seeds absorb the liquid.
    Make it extra fun: Layer the pudding and coconut whipped cream into a little dessert glass and finish with plenty of sprinkles. 
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