Nutella Chia Pudding
Prep time
Cook time
Total time
Cuisine: raw food, raw vegan, gluten-free
Serves: 2-3
  • 1 cup raw hazelnuts
  • 2 Tablespoons cacao powder
  • 3 Tablespoons + 2 teaspoons maple syrup
  • 1½ cup water
  • 1½ teaspoons non-alcohol vanilla extract
  • 2 Tablespoons chia seeds
  • Some chopped hazelnuts, cacao nibs, or slices bananas for garnish
  1. Soak the hazelnuts for 12 hours. Rinse and drain.
  2. Add all the ingredients except the chia seeds into the blender and blend until smooth.
  3. Add in the chia seeds and blend on the lowest speed for a few minutes until the chia starts to gel and the mixture gets thick.
  4. Pour it into a glass or container of your choice, and refrigerate for 2 hours until set.
  5. Top with chopped hazelnuts, cacao nibs, bananas etc and serve.
Be very light on the cacao nibs if you choose to use them as a topping. It could easily overpower the hazelnut flavor. You can be generous with the chopped hazelnuts.

Keeps for 3 days in the refrigerator. However, the flavor tends to weaken after it sits for several hours in the refrigerator. If this happens, brighten the flavor by adding a pinch of cacao powder, a dash of maple syrup, and a dash of vanilla extract. Top it with liberal amount of chopped hazelnuts.
Recipe by Mariko Sakata | Raw Food and Plant-based Recipes at