Combine Wet Ingredients: In a large mixing bowl, add the Greek yoghurt, milk, peanut butter, sweetener, and vanilla extract. Whisk these together vigorously until the mixture is smooth and evenly combined, with the peanut butter fully incorporated and no visible streaks. It should have a light, creamy, uniform beige colour.

Sift Dry Ingredients: In a separate smaller bowl, sift together the chocolate protein powder, unsweetened cocoa powder, and a pinch of salt. Sifting helps prevent lumps and ensures a smoother final pudding. The powders will look fine and fluffy.

Gradually Incorporate Dry into Wet: Slowly add the sifted dry ingredients to the wet mixture, a third at a time, whisking continuously after each addition. This gradual approach is key to preventing lumps. Continue whisking until the mixture transforms into a rich, dark brown colour and has a thick, glossy sheen. There should be no dry pockets of powder.

Add Chia Seeds (Optional): If using, stir in the chia seeds now. Give the mixture another good whisk to ensure they are evenly distributed. The pudding will still be relatively fluid but will start to thicken slightly as the chia seeds begin to absorb moisture.

Taste and Adjust: Take a small spoon and taste the pudding. This is your chance to adjust the sweetness. If it’s not sweet enough for your liking, add another tablespoon of your chosen sweetener and whisk again until fully dissolved. The flavour should be balanced between chocolate, peanut butter, and sweetness.

Portion and Chill: Divide the pudding evenly into six individual serving pots or airtight containers. Place them in the refrigerator to chill for at least 2-4 hours, or ideally overnight. As it chills, the pudding will firm up significantly, developing a luxurious, spoonable texture. When ready, the surface will be smooth and cool to the touch.