Choc Hazelnut Nutella Chia Pudding

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I had a bag of hazelnuts calling me from the pantry, what to do? Get inspired to make this choc hazelnut nutella style chia pudding of course.

Serves 4-6.

Chia Pudding Base Ingredients:

  • 1 can coconut milk

  • 3T cacao powder

  • Pinch salt

  • 1/2C chia seeds

  • 4T raw honey, or sweetener of your choice

Method:

In a bowl whisk together ingredients, cover and place in fridge to set up. Allow 20 minutes – overnight.

Hazelnut Nutella Mousse Ingredients:

  • 1C dates, soaked until soft – 10 mins approx in hot water, reserve soaking water

  • 2C dry roasted hazelnuts – in dry dry pan heat gently until aroma is released and they have a toasty colour. Cool, rub skins off as much as possible.

  • 1/4C coconut oil

  • Pinch salt

  • 3 drops stevia

  • OPTIONAL: Medicine Flower Hazelnut extract – 8-12 drops

Method:

In a high speed blender, add dates, 13/4C hazelnuts, 1/2C date soak water, coconut oil, salt, and optional hazelnut extract. Blend until smooth, adjust to taste. Add more date soak water if mix too thick. 😬 Transfer to an air right container, let set up 20 mins – overnight.

To Prepare:

In a serving jar, layer with chia pudding first, then the mousse, top with a dollop of coconut yoghurt, remainder of hazelnuts (chopped), toasted coconut flakes, and fresh strawberries. SERVE. Will last a few weeks in the fridge. Honestly so delicious you’ll want to eat it all asap!

 

Enjoy with ❤️Find me on Instagram @therawfoodkitchen

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