Nutella Chia Flax Power Pudding
Vegan - Raw - Sugar Free - Gluten Free - Grain Free
- 2 Tbl Chia Seeds
- 2 Tbl Flaxseed Meal (I grind fresh flaxseeds in a coffee grinder)
- 1 Cup Hazelnuts (skins removed if possible but not necessary see notes)
- 1 Cup (+ 1/2 Cup Reserved) Coconut Milk (or another non dairy milk but coconut milk makes it very rich)
- 3 Tbl Raw Cacao Powder
- 1 1/2 Tbl Pure Maple Syrup, Yacon Syrup, Raw Honey, or Sweetener of Choice
- 1/4 tsp Fine Sea Salt
- 1/2 tsp Pure Vanilla Powder or Extract
- 1/4 tsp Instant Espresso Powder (optional)
- Cacao Nibs
- Chopped Hazelnuts
- Shaved Dark Chocolate
- Scoop of Coconut Cream (recipe here)
- Goji Berries
- Shredded Coconut
- Soak the chia seeds, flaxseed meal, and hazelnuts in one cup of dairy free milk for at least one hour but 4-6 hours will soften the hazelnuts so they blend easier.
- Use a spatula to scoop the bloomed chia/flax/hazelnut mixture into a high power blender. (It will be very sticky and will be formed to the size of the container)
- Add the salt, cacoa, maple syrup, espresso powder (if using) and 1/4 cup of reserved milk and blend until smooth.
- If the pudding is too thick add the remaining 1/4 cup of milk until the desired consistency is achieved.
- Taste for sweetness and add more maple syrup if you like.
- The pudding is ready to eat but it can be covered and kept in the refrigerator for up to one week.
- If you want the smoothest possible pudding you will want to use skinless Hazelnuts. The skins can be removed by a few methods: If you do not follow a raw diet you can roast the hazelnuts for 15 minutes in a 350 oven or roast slow in a warm oven for 12 hours or in a dehydrator following manufactures directions and then place in between two kitchen towels and rub them vigorously. The skins should come right off. If you soak the hazelnuts overnight and then rub in between two towels the skins should come off easily as well.