Cocoa Hazelnut Chia Pudding (Printable Version)
Rich chocolate pudding with toasted hazelnuts, vanilla, and chia. A luscious plant-based treat.
# Ingredient List:
→ Dry Ingredients
01 - 1/4 cup unsweetened cocoa powder
02 - 1/3 cup chia seeds
03 - 1/3 cup toasted hazelnuts, chopped
04 - 1/8 teaspoon fine sea salt
→ Wet Ingredients
05 - 2 cups unsweetened almond milk
06 - 1/3 cup pure maple syrup
07 - 1 teaspoon pure vanilla extract
→ Optional Toppings
08 - 2 tablespoons chopped hazelnuts
09 - 2 tablespoons dairy-free chocolate shavings
10 - Fresh berries
# How to Make It:
01 - In a medium mixing bowl, whisk together the cocoa powder, chia seeds, chopped hazelnuts, and salt until evenly distributed.
02 - Pour in the almond milk, maple syrup, and vanilla extract. Whisk vigorously until the mixture is completely smooth and no cocoa lumps remain.
03 - Let the mixture sit for 5 minutes to allow the chia seeds to begin absorbing the liquid, then whisk again thoroughly to break up any clumps.
04 - Cover the bowl with plastic wrap or a lid and refrigerate for at least 4 hours, or overnight, until the pudding reaches a thick, creamy consistency.
05 - Stir the chilled pudding well to redistribute any settled ingredients. Spoon into individual serving bowls or jars.
06 - Top with extra chopped hazelnuts, dairy-free chocolate shavings, or fresh berries as desired. Serve chilled.
# Expert Advice:
01 -
- It tastes like dessert but powers you through the morning with protein and healthy fats
- The texture transformation from liquid to pudding feels like kitchen magic every single time
02 -
- Blending before refrigerating creates a completely silky, mousse-like texture if you want to feel fancy
- The pudding keeps for five days, so I always make double and pretend I meal planned intentionally
03 -
- Toast extra hazelnuts while you're at it for topping and snacking purposes
- Use a jar with a tight lid and shake it occasionally during chilling for extra smooth results