Measure the base. Add 1 cup Greek yogurt, 1 scoop chocolate protein powder, and 1 tablespoon unsweetened cocoa powder to a blender or mixing bowl.

Add the peanut butter. Spoon in 1–2 tablespoons creamy peanut butter. Use the higher end for a richer, more indulgent flavor.

Pour in the liquid. Add 1/3–1/2 cup milk. Start with less; you can always add more for a thinner pudding.

Boost texture and fiber. Add 1 tablespoon chia seeds or ground flaxseed. This helps the pudding thicken and keeps you fuller longer.

Flavor it up. Add 1/2 teaspoon vanilla extract, a pinch of salt, and your preferred sweetener to taste. Start small and adjust as needed.

Blend or whisk. Blend until smooth and creamy, scraping the sides if needed. If mixing by hand, whisk vigorously to remove any lumps.

Adjust thickness. For thicker pudding, let it sit 5–10 minutes so the chia absorbs liquid, then blend again. For thinner pudding, add a splash more milk.

Chill. Transfer to a bowl or jars. Chill for at least 30 minutes for best texture. Overnight is even better.

Serve. Top with sliced banana, a sprinkle of cocoa, or crushed peanuts. A tiny pinch of flaky salt makes the chocolate pop.