Dairy-free strawberry vanilla protein pudding: creamy vanilla chia pudding made with hemp hearts and layered with fresh strawberries for a light, protein-rich treat.
I’m thrilled to continue my collaboration as a brand ambassador for Bob’s Red Mill. Working with quality pantry staples makes recipe testing and everyday baking so much easier. Their flours, seeds, and specialty pantry items have become staples in my kitchen, and I rely on them for consistent, whole-food ingredients in my gluten-free and dairy-free creations.
This strawberry vanilla protein pudding is a simple, nourishing recipe that comes together with minimal effort and stores well in the refrigerator for busy mornings or last-minute snacks. Chia seeds create a naturally thick, satisfying pudding texture when mixed with liquid, while hemp hearts add a mild, nutty flavor and a boost of plant-based protein. Combined with a touch of pure maple syrup and vanilla, the result is a balanced, flavorful pudding that pairs beautifully with fresh berries.
Why this recipe works: chia seeds absorb liquid and form a smooth, spoonable texture similar to tapioca but without refined ingredients. Hemp hearts blend seamlessly into the pudding, adding a delicate nutty note and supporting the protein content of each serving. Using light coconut milk keeps the pudding dairy-free while maintaining a creamy mouthfeel. The strawberry layer adds freshness, a pop of color, and natural sweetness that balances the vanilla base.
Make this pudding the night before for easy breakfasts or prepare a few jars for grab-and-go snacks. It’s also elegant enough to serve as a light dessert after dinner. Feel free to customize the recipe by swapping the strawberries for other fresh fruits, adding a handful of toasted nuts or granola on top for crunch, or stirring in a spoonful of nut butter for extra richness.
- Vanilla protein pudding
- 1 1/2 cups light coconut milk
- 2 tablespoons pure maple syrup, plus 1 teaspoon for strawberries
- 1 teaspoon pure vanilla extract
- 3 tablespoons hemp hearts (such as Bob’s Red Mill hemp hearts)
- 3 tablespoons chia seeds (such as Bob’s Red Mill chia seeds)
- Strawberry layer
- 1 cup fresh strawberries, diced
- In a medium bowl, whisk together the light coconut milk, 2 tablespoons maple syrup, and vanilla extract until smooth.
- Stir in the hemp hearts and chia seeds, making sure they are evenly distributed. Let the mixture sit for a few minutes, then stir again to prevent clumping.
- Cover the pudding and refrigerate for 3–4 hours or overnight. The chia seeds will absorb the liquid and thicken into a pudding-like consistency.
- When ready to serve, dice the strawberries and toss them with 1 teaspoon of maple syrup to macerate and bring out their natural sweetness.
- Spoon a layer of chia pudding into serving bowls or jars, add a layer of strawberries, and repeat to create two or three layers as desired. Serve chilled.
Tips and variations: For a thicker pudding, increase chia seeds to 4 tablespoons. To make it richer, use full-fat coconut milk or mix in a tablespoon of almond butter. Try layering with sliced bananas, blueberries, or a sprinkle of toasted coconut for different flavor profiles. Store leftovers covered in the refrigerator for up to 3 days.
This dairy-free strawberry vanilla protein pudding is an easy, versatile recipe that doubles as a satisfying breakfast, a nourishing snack, or a light dessert. The combination of chia seeds and hemp hearts creates a balanced texture and nutritional boost, while fresh strawberries add brightness and natural sweetness.