Prepare the Mixing Container: Select a medium bowl, jar, or airtight container that is large enough to hold the pudding and allow for vigorous stirring.

Combine the Dry Ingredients: Add the chia seeds, the scoop of chocolate protein powder, the cocoa powder, and the optional pinch of sea salt into the container.

Whisk the Dry Mix: Use a small whisk, spoon, or fork to thoroughly combine all the dry powders together. This step is essential to prevent the protein powder from clumping when the liquid is added.

Add the Wet Ingredients: Pour in the milk, the tablespoon of maple syrup (or sweetener), and the vanilla extract. Immediately and quickly stir, shake, or whisk the mixture for at least 30 to 60 seconds until all ingredients are fully incorporated.

The First Wait & Second Stir: Allow the mixture to rest undisturbed at room temperature for five to ten minutes. After the rest, stir the pudding again very thoroughly. This ensures the chia seeds are evenly suspended throughout the liquid and prevents them from settling on the bottom.

Refrigerate and Chill: Cover the container tightly and place it in the refrigerator. Allow the pudding to chill for a minimum of four hours, though overnight chilling (8+ hours) provides the best, thickest, and creamiest results.

Check Consistency and Serve: Before serving, open the container. The mixture should have a thick, gelatinous pudding consistency. If the pudding is too thick, stir in an additional splash of milk until the desired texture is achieved. Spoon into serving dishes and top with fresh fruit, nuts, or a dollop of yogurt if desired, then enjoy cold.