Cocoa Hazelnut Coconut Chia Cream (Printable Version)

Rich cocoa coconut cream with chia seeds and toasted hazelnuts, naturally sweetened and plant-based.

# Ingredient List:

→ Base

01 - 1 can (13.5 fl oz) full-fat unsweetened coconut milk
02 - 3 tbsp unsweetened cocoa powder
03 - 4 tbsp maple syrup (or agave syrup)
04 - 1 tsp vanilla extract
05 - Pinch of sea salt

→ Chia Mixture

06 - 4 tbsp chia seeds

→ Hazelnut Layer

07 - 1.8 oz toasted hazelnuts, roughly chopped

→ Garnish

08 - 2 tbsp toasted coconut flakes
09 - 2 tbsp chopped hazelnuts
10 - Dark chocolate shavings

# How to Make It:

01 - In a medium mixing bowl, whisk together the coconut milk, cocoa powder, maple syrup, vanilla extract, and sea salt until the mixture is smooth and no lumps remain.
02 - Add the chia seeds to the cocoa-coconut mixture and stir thoroughly to distribute them evenly throughout.
03 - Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight. Stir once after 30 minutes to prevent the chia seeds from clumping together.
04 - Once the mixture has thickened and the chia seeds have fully absorbed the liquid, gently fold in the chopped toasted hazelnuts.
05 - Spoon the cream into individual serving glasses or bowls, dividing evenly among four portions.
06 - Top each portion with toasted coconut flakes, additional chopped hazelnuts, and dark chocolate shavings. Serve well chilled.

# Expert Advice:

01 -
  • No cooking required, just a bowl, a whisk, and patience while the fridge does the work.
  • The chia seeds give it a tapioca like texture that makes every spoonful feel indulgent without any guilt.
  • It tastes like a grown up Nutella cup but happens to be vegan and gluten free.
02 -
  • That thirty minute stir is not optional, skip it and you will find rubbery chia lumps staring back at you.
  • Full fat coconut milk separates in the can, so shake it vigorously before opening or you will get an uneven texture.
  • If you want it extra silky, blend the base before adding chia seeds and the result is almost like a panna cotta.
03 -
  • Flip the can of coconut milk upside down before opening, this mixes the cream and water layers naturally so you skip a lot of whisking.
  • Toasting hazelnuts in a dry pan for five minutes over medium heat makes them go from good to absolutely unforgettable.

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