½ cup chia seeds
1 cup unsweetened vanilla almond milk
1 cup canned pumpkin
1 container (150g) Chocolate Greek yogurt (or vanilla)
1 scoop Ascent Cappuccino whey protein
¼ cup pure maple syrup
½ tsp cinnamon
½ cup chocolate chips (melted)
1 tsp. instant espresso powder (more for stronger coffee taste)
Add chia seeds, almond milk, Greek yogurt, and protein powder to a large bowl. Whisk together until combined.
Take 1/3 of mixture and put into a smaller bowl to make the chocolate layer. For the chocolate layer, melt chocolate chips in the microwave. Whisk in melted chocolate chips and instant espresso powder.
In the other bowl, which will be the pumpkin layer, add canned pumpkin, cinnamon, and maple syrup. Mix until combined.
Place both bowls into the fridge for 4-5 hours, or overnight to let the chia seeds soak up the liquid and thicken to make the pudding. Once chilled and thick, layer chocolate mixture evenly on the bottom of the 4 small mason jars. Then add the pumpkin layer evenly on top of each.
Top with some extra chocolate chips and enjoy!
Nutrition per piece (out of 7): 140 calories, 7g protein, 19g carbs, 5g fat
Recipe created by: Macro-Chef