Homemade Chocolate Protein Pudding

Pour the Greek yogurt into a small bowl. Add the protein powder and cocoa powder. At first the mixture will look dry and lumpy, but stir slowly so the powder blends with the yogurt.

Gradually add the almond milk (one tablespoon at a time) while stirring constantly. Keep stirring until you get a smooth, glossy cream without lumps. If you want a thinner pudding, add more liquid; for a thicker 'mousse', add less.

Stir in a pinch of salt and vanilla, and sweetener (maple syrup) to taste if your protein is less sweet. Salt is key, as it "opens up" the flavor of the cocoa.

You can eat the pudding right away, but the texture will be even better if you refrigerate it for 30 minutes. Before serving, garnish with fresh berries or cacao nibs.