Whipped Chocolate Chia Pudding
Whipped Chocolate Chia Pudding! Chocolate hazelnut chia pudding with chocolate whipped coconut cream! Vegan & Gluten-free.
I’m so in love with this pudding! Mostly because there’s two type of chocolate action going on here: chocolate hazelnut chia pudding + chocolate coconut whipped cream. And berries, for good measure.
Are you a chia pudding fan yet? I feel like it’s one of those foods that I only really enjoy when I make it myself. I have no idea why that is, but the few times I’ve had it at cafes, I’ve been less than impressed. Then, I will myself to make it and I’m in love all over again. Maybe it’s because I put chocolate all over mine.
The star of this pudding is my favorite beverage, Pacific Food’s Chocolate Hazelnut milk. Oh my goodness, I’ve raved about this workhorse before in my Chocolate Cherry Milkshake and it’s just as delicious here. Imagine liquid nutella. Try it in this pudding, smoothies or with iced coffee for a refreshing mocha treat.
Full of vitamin E and folic acid, hazelnut milk is great when you want a flavorful boost of sweetness to recipes. I’ve added a little maple syrup to this pudding for a dessert-like treat, but feel free to skip it. The chocolate hazelnut milk adds the perfect balance of chocolate and sweet.
When I initially set out to make this pudding, I wanted to see if I could blend the chia seeds to make more of a mousse than a pudding. I’ve seen this technique on a few blogs, and was eager to try it out myself. While the flavor was delicious, I couldn’t get past the texture. Smooth and creamy, yet grainy. After a few bites, I threw out the test batch and started over again.
Since my goal was to create a light, mousse-like pudding, I turned to my old favorite stand-by, coconut cream. (I have a whole tutorial here on how to make coconut cream if it’s new to you.) Honestly, once you start making whipped cream out of coconut milk, it’s really hard to stop. Light, fluffy, creamy. Don’t say I didn’t warn you when you find yourself licking the bowl to get every last drop.
Since the whole theme of this snack/dessert is chocolate, I felt it was only necessary to add in some cocoa powder to the coconut whipped cream to dollop on top. In my book, there’s no such thing as too much chocolate.
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!
Whipped Chocolate Chia Pudding
Ingredients
- 2 cups Pacific Foods Chocolate Hazelnut non-dairy beverage
- 1/2 cup chia seeds
- 1 tablespoon peanut butter
- 1-2 tablespoons maple syrup
- 1/4 teaspoon sea salt
- 1/2 teaspoon vanilla extract
- 1 can full fat coconut milk, or coconut cream placed in the fridge overnight
- ¼ cup cane sugar, or other sugar
- 1 tablespoon cocoa powder
- fresh berries, for serving
Instructions
- Whisk together the chocolate hazelnut milk, chia seeds, peanut butter, maple syrup, sea salt and vanilla extract until combined. Place in the fridge until gelled, at least 4 hours.
- Make the coconut cream: Open the can of coconut milk and scoop out the top ½ of the solidified coconut on top. Make sure you are only getting the solid coconut, not the water underneath (save it for another smoothie). If you are using coconut cream, you will use the whole can.
- Add the sugar to the coconut cream and whip together with a hand or stand mixer until fluffy and stiff peaks form, about 1-2 minutes.
- Add the cocoa powder to the coconut cream and whip until fully incorporated.
- Remove 1/3 cup of the coconut cream and gently fold into the chia seed pudding.
- Divide the chia pudding into 4 cups and top with fresh berries. Dollop with chocolate coconut cream.