Home › Recipes › Vegan hazelnut chia puddingVegan hazelnut chia pudding Vegan hazelnut chia pudding with soya milk, dates, hazelnuts and cocoa: creamy, chocolatey and pleasantly nutty – an easy recipe to make ahead.
At a glance Serves 2 Prep time: 10 min Cooking time: 120 min Total time: 130 min Calories: 280 kcal per serving Protein: 10 g Fat: 15 g Carbs: 24 g Ingredients 40 g chia seeds 250 ml soya milk 30 g hazelnuts 3 dates 1 tsp cocoa powder Method You’ll need: frying pan · blender · chopping board · knife
Blend the dates with the soya milk and cocoa powder until you have a smooth, chocolatey base with no lumps. Stir the chia seeds thoroughly into the mixture so they're evenly distributed. Leave the pudding to stand briefly, then stir it again. That way fewer lumps form. Cover the container and chill the chia pudding for several hours or overnight, until it has thickened noticeably. Roughly chop the hazelnuts and toast them in a dry frying pan until fragrant. Let them cool briefly. Good to know It sits in the fridge and turns out well all by itself. In the morning, something creamy is waiting for you.
Swaps Soya milk → almond milk (milder flavour) | Hazelnuts → walnuts (contain alpha-linolenic acid/omega-3) | Dates → figs (also provide fibre) | Cocoa powder → carob (caffeine-free, naturally sweetish)
Allergens Contains soya and tree nuts (hazelnuts). For children, only serve it with finely chopped or ground hazelnuts. In pregnancy, the ingredients in normal kitchen amounts are generally fine.
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