Chocolate for breakfast? AND it tastes like my favorite Italian hazelnut chocolate spread? Heck, yeah! Make this the night before so it’s ready when you wake up or save it for dessert later.
Hazelnut Chocolate Chia Pudding
Servings
2 Servings
Ingredients
- 1 cup 30 g (235 ml) water
- 1/4 cup 38 g hazelnuts
- 3 tablespoons 43 g chia seeds
- 3 tablespoons 30–45 ml xylitol or 2 1/2 tablespoons (38 ml) agave nectar
- 1 1/2 22.5 g tablespoons cacao powder
- 1 7 g tablespoon chopped hazelnuts
- 1 small banana sliced
Instructions
- Process water and hazelnuts in a blender and strain the liquid through a nut milk bag like this one – Whisk together the strained hazelnut milk and the chia seeds, sweetener, and cacao powder in a bowl. Let the mixture rest for ten minutes and stir again until thoroughly combined.
- Place the mixture in the refrigerator overnight so the chia seeds can fully absorb the flavors. Serve with chopped hazelnuts and sliced bananas. This pudding will last three days in the refrigerator stored in an airtight container.
- CHEF TIP: Unlike other nuts, hazelnuts do not need to be soaked because they do not contain enzyme inhibitors like almonds do.
Thanks SO much!!! I can NOT wait to make this!
You can buy kosher hazelnut milk. Pacific Brand.
I have done it both ways with homemade hazelnut milk and with store bought almond milk, both worked great.
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Thoughts on skipping making the nut milk from scratch and just going with coconut milk or almond milk?
I have used cheesecloth over a strainer.
I wondered what could be used in place of a Nut Bag, and Tamar’s comment tells me! I will give this one a try! TFS, Annette
I made this for breakfast today and it was really very good and so far filling. I used cheesecloth for the nut milk and it worked great, I love that I can make hazelnut milk so quick and easy. I also warmed the pudding up a bit, maybe not so raw, but it had more a hot chocolate quality which I preferred.