Chocolate Hazelnut Chia Seed PuddinG

Chocolate Hazelnut Chia Seed Pudding

Chia Seed Pudding is high in Omega 3s and Calcium, a great way to boost Protein & has a healthy dose of Fibre to keep you regular.

It’s also one of my favourite things to eat, as is chocoloate 🙂

Cacao is my chocolate of choice; delivering antioxidants and all those goodies us females crave that they’ve ‘commercialed’ out of the stuff you usually find on shelves!

This recipe can be made with other milks, but I chose hazelnut, as it goes nice with chocolate and I had plenty on hand.

You’ll need to make the milk first.

Hazelnut Milk

You will need:

• 2 Cups Water
• 1 Teaspoon Vanilla Essence
• 1/2 Cup Hazelnuts
• Pinch Salt
• Nut Milk Bag
• Large Glass or Ceramic Bowl
• Blender
• Funnel

Method:

• Put on some of your favourite Tunes
• Add all ingredients to a blender (I use a Thermomix)
• Blend on High for 1 to 2 minutes
• Strain through a nut milk bag into a large glass bowl
• Pour milk into a glass bottle (seal-able) through the funnel and place in the fridge until needed
• Place the leftover Hazelnut meal into a container and leave to dry. Once dried it can be used to make my Bliss Balls recipe in place of the Almond Meal.

Ingredients:

• 1/2 Cup Chia Seeds
• 1 1/2 Cups Hazelnut Milk (see recipe above)
• 3 Tablespoons Maple Syrup
• 4-5 Tablespoons Cacao Powder
• 1 Cup Mixed Berries (i.e. Raspberries, Blueberries, Blackberries… )
• 2 Tablespoons Water
• Kiwi Fruit
• Strawberries
• Desiccated Coconut
• Small Glass Tumblers & Teaspoons to serve

Method:

1. Add Chia Seeds, Hazelnut Milk, 2 Tablespoons of the Maple Syrup and Cacao Powder to your choice of Blender and Blend on a low setting until well combined. I use speed 2.5 with a Thermomix. Can also be hand mixed if you don’t have a blender. Leave to sit whilst you make the berry compote & slice the fruit.
2. Place Mixed Berries and Water into a small saucepan with remaining tablespoon of the Maple Syrup and stir over a low heat until the syrup melts and it forms a chunky, but combined compote. Remove from heat and leave to completely cool. Approximately 1 hour.
3. Once your compote has cooled, slice the Kiwi Fruits and Strawberries.
4. Now you’re ready to construct your desert. Layer the glass with one layer chocolate chia seed pudding, one layer compote, one layer chocolate chia seed putting.
5. Place the sliced fruit around the top edge of the glass
6. Add an extra dollop of compote into the middle of the fruit
7. Top with desiccated coconut.
8. Serve

Note: Chia Pudding can be made ahead and placed into the fridge where it will keep for 48 hours (if making ahead, chop and add the fruit just before serving). Constructed puddings will keep nicely in the fridge for 24 hours. Use a ceramic knife for slicing to extend the life of your fresh fruit.

You can add whatever toppings you like – shaved chocolate makes a great addition as does adding coconut yoghurt to the layers if that’s your jam.