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Hazelnut Chocolate Chia Pudding

 

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Hazelnut Chocolate Chia Pudding
 

 

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Recipe

Hazelnut Chocolate Chia Pudding

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.

Times

  • Prep Time : 15 min
  • Cook Time : sit overnight min
  • Ready Time : 15 min

Servings

2

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

Directions

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.

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About Raw and Simple

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Judita Wignall is a commercial actress, print model, and musician from Los Angeles. She discovered the healing powers of raw foods after health challenges made her reassess her diet and lifestyle. Her passion for great-tasting food, holistic health, and wellness brought her to Living Light Culinary Arts Institute, where she became a certified raw food chef and instructor. In between her many creative projects, she continues to teach classes, coach and personal chef for clients around the country. Learn more at RawJudita.com.

 

comments

 

One Response to Hazelnut Chocolate Chia Pudding

  1. 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.

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