Combine the Dry Ingredients: In a jar, bowl, or airtight container, add the chia seeds, protein powder, cocoa powder, and sea salt. Use a small whisk or fork to thoroughly combine the dry ingredients. This step is essential to break up clumps of protein powder before adding liquid.

Add Wet Ingredients and Initial Mix: Pour in the milk, maple syrup (or chosen sweetener), and vanilla extract. Immediately and vigorously whisk or shake the mixture for 45 to 60 seconds until all the dry ingredients are fully incorporated into the liquid. Ensure there are no large pockets of dry powder floating.

First Rest Period: Allow the mixture to sit undisturbed at room temperature for 5 minutes. The chia seeds will begin the gelling process during this time.

Second Thorough Stir: After the short rest, stir the pudding again very thoroughly, scraping the sides and bottom of the container. This prevents the chia seeds from settling at the bottom, ensuring an even, creamy pudding texture.

Chill and Thicken: Cover the container tightly and refrigerate for a minimum of 4 hours. For the best, thickest, and creamiest results, leave the pudding to chill overnight.

Check Consistency and Serve: Before serving, open the container. The mixture should be thick and gelatinous. If the pudding is too thick for your preference, stir in a splash of additional milk until the desired texture is reached. Spoon into a serving dish and top with berries, sliced almonds, or yogurt.