Add the Greek yogurt to a medium mixing bowl.

Sprinkle the protein powder evenly over the yogurt.

Spoon in the nut butter and add the cocoa powder.

Whisk slowly until the mixture starts to come together, then whisk more vigorously until smooth and glossy.

Add the milk 1 tablespoon at a time, whisking, until the pudding is thick but spoonable.

Stir in the sugar free maple flavored syrup until fully combined.

Mix in the chia seeds until evenly distributed.

Let the pudding rest for 5 minutes to allow the chia seeds to hydrate and thicken the mixture.

Stir again, then divide the pudding into 4 bowls or jars.

Refrigerate for at least 20 minutes for a bakery style chilled texture, or up to 3 days before serving.