Vegan chocolate chia dessert with hazelnuts

Vegan chocolate chia dessert with hazelnuts: creamy, chocolatey and quick to make with almond butter, chia seeds, cocoa, maple syrup and crunchy hazelnuts.

At a glance

• Serves 2
• Prep time: 10 min
• No cooking needed
• Total time: 10 min
• Calories: 688 kcal per serving
• Protein: 20 g
• Fat: 52 g
• Carbs: 44 g

Ingredients

• 100g almond butter
• 3 tbsp maple syrup
• 40g chia seeds
• 50g hazelnuts
• 100ml almond milk
• 2 tbsp cocoa powder

Method

You’ll need: chopping board · knife

1. Stir the almond butter, cocoa powder, maple syrup and almond milk together into a smooth, glossy chocolate cream.
2. Stir in the chia seeds thoroughly so they're evenly distributed and no lumps form.
3. Spoon the cream into small glasses and chill until the chia seeds have noticeably thickened it.
4. Roughly chop the hazelnuts so they add a little bite and toasty flavour to the dessert later.
5. Check the consistency before serving and give the dessert another quick stir if needed.
6. Serve the chocolate chia dessert well chilled and scatter over the chopped hazelnuts just before serving.

Good to know

When you want something chocolatey that doesn't feel heavy, this dessert is just right. The texture turns wonderfully creamy, and it sets in the fridge without much effort.

Swaps

Almond butter → cashew butter (milder flavour, slightly creamier texture). Maple syrup → date paste (contains fibre). Hazelnuts → walnuts (contain plant omega-3 fatty acids). Almond milk → unsweetened coconut milk (thicker texture, a little richer).

Allergens

Contains tree nuts (almonds, hazelnuts); depending on the almond milk, there may also be traces of other allergens from production. For children, only use finely chopped or ground hazelnuts. In pregnancy it's fine in normal amounts.

Dairy-free recipes