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.
- Prep Time
- 2 ServingsServings
- 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
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.