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Raw Vegan Chocolate Hazelnut Chia Pudding

February 23, 2015 By admin 2 Comments

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raw vegan chocolate hazelnut chia pudding blender I love having chia pudding. It’s such a nutrition powerhouse and sustains you for hours, but most of all, it’s super yummy! So I like making various versions of it, like this raw vegan chocolate hazelnut chia pudding. Nutella was one of my favorite things growing up. I just couldn’t get enough of the nutty hazelnut and the rich chocolate concoction. I missed so much, I made it into a chia pudding. This pudding recipe was a bit tricky to get, because once you put the chia seeds in and let it sit in the refrigerator, the hazelnut flavor subsides substantially. So to get a stronger hazelnut flavor, I’ve had to make the pudding just slightly grainy in texture from the added hazelnuts.

To make it, all you have to do is throw everything except for chia seeds into the blender and blend until smooth. Then add in the chia seeds and run it on the lowest speed for a few minutes, until the chia seed starts to gel and the mixture becomes a thicker consistency.

raw vegan nutella chia pudding
Pour it into the glass or container of your choice, and refrigerate for 2 hours. Top it with chopped hazelnuts, a little bit of cacao nibs, bananas, whatever you like. I’d advise to go very light on the cacao nibs, because it can throw off the balance and you won’t be able to taste the hazelnut flavor too much. Then it won’t end up tasting like nutella. But feel free to use the chopped hazelnuts liberally. It gives you bursts of hazelnut flavor, which is crucial for the right balance. This pudding tasted best when it has just set, after sitting in the refrigerator for a couple of hours. Though it does keep for 3 days in the refrigerator, the flavor tends to weaken the next day, especially the hazelnut flavor. If that happens, I suggest adding a little bit of cacao powder, maple syrup, and vanilla extract to brighten the flavor again. Top it with liberal amount of chopped hazelnuts.

raw vegan nutella chia pudding
This will be a nice snack along side the raw vegan basic chia pudding. I just can’t get enough of chia pudding, and don’t think I’ll ever get tired of them. I’ll be posting more chia pudding variations in the future so look out!

Nutella Chia Pudding
 
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Prep time
12 hours
Cook time
15 mins
Total time
12 hours 15 mins
 
Author: Mariko Sakata
Cuisine: raw food, raw vegan, gluten-free
Serves: 2-3
Ingredients
  • 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
Instructions
  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.
Notes
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.
3.4.3177

 

 

 

 

Filed Under: Breakfast, Recipes, Snacks

Previous Post: « Raw Vegan Butternut Squash Soup
Next Post: Raw Vegan Japanese Onion Dressing »

Reader Interactions

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  1. Raw Vegan Strawberry Chia Pudding says:
    June 23, 2015 at 1:02 am

    […] and it’s why I have so many recipe variations on my blog. Like my, basic chia pudding, chocolate hazelnut chia pudding, pumpkin chia pudding, and black sesame chia pudding. My love for chia pudding is obvious, and I […]

    Reply
  2. Raw Vegan Chocolate Orange Chia Pudding says:
    February 21, 2017 at 5:01 pm

    […] oranges and ferrero rocher are one of my favorite things in the whole world. I already have a raw vegan chocolate hazelnut chia pudding recipe so I needed to make a raw vegan chocolate orange chia […]

    Reply

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Mariko Sakata

Hi, I'm Mariko! I am a raw food chef, instructor, and a cookbook author. Plant-based cooking is my passion. My creations are plant-based, mostly raw, and gluten free.
Hope you enjoy my recipes! Check out my About page to find out more about me.

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marikosakata

Whipping up some raw vegan chocolate granola for t Whipping up some raw vegan chocolate granola for the weekend🍫 Happy Friday!

週末のスナック用にローチョコレートグラノーラをデイハイドレーターへ🍫
クラブハウスではプラントベースについて色々お話ししていけたらと思います😊Instagramと同じ@marikosakataなので、宜しければフォロー宜しくお願いします🙋🏻‍♀️
Greening my broccoli sprouts🌱 Hello chlorophyll Greening my broccoli sprouts🌱 Hello chlorophyll💚

ブロッコリースプラウトに日光を当てて緑化💚 ブロッコリースプラウトは強力な抗がん作用、抗酸化効果、解毒作用のあるスルフォラファンを含みます🌱

ちなみに話は変わりますが、クラブハウスのアカウント(インスタ同様@marikosakata)を作りました🙋🏻‍♀️これからルームで色々とお話しできたらと思うので、ご興味のある方はフォロー宜しくお願い申し上げます🙇🏻‍♀️
Weekly sprouts prep for my salads and smoothies🌱 I took a break from them when I got too overwhelmed with work, but I’m back on the sprouting wagon🙋🏻‍♀️

サラダとスムージ用のレッドクローバーとブロッコリースプラウトの下ごしらえ🌱自宅で簡単にスプラウトできますよ🙆🏻‍♀️
My favorite Japanese vegan restaurant Shojin @shoj My favorite Japanese vegan restaurant Shojin @shojinlove is having an anniversary special! For today and tomorrow, their dynamite rolls (my favorite vegan sushi💕) are $10, so we took advantage and got the delivery🙌🏼✨ If you are a dynamite roll lover like me, don’t miss it☝🏻
Thank you so much @tomoko_inner_beauty for making Thank you so much @tomoko_inner_beauty for making me raw vegan cheese sauce recipe a  staple in your household🙏🏼 Extremely grateful and honored to have it so well liked by you✨

拙著の出版記念のイベントにもお越しくださったトモコさん @tomoko_inner_beauty 
拙著に含まれるチーズソースレシピをブログの頃からリピートしてくださっていて、大変嬉しく、光栄に思います。トモコさん、本当にいつもどうもありがとうございます🙇🏻‍♀️✨

Repost @tomoko_inner_beauty
・・・
Raw vegan cheese sauce 🧀

@marikosakata さんのご著書
「乳製品を使わない ヴィーガンチーズ」からローのチーズソース🧀🫕

このチーズソース🧀大好物でまりこさんがブログにレシピを載せていらした頃から何度作ったか分からないくらい
ずーっとリピートしています🥰🧀🧀🧀

パプリカを使っていて、チーズだけどヘルシー🧀✨✨✨

ブレンダーでガーッと混ぜるだけで
とっても簡単に出来てとってもクリーミー✨✨✨

この日はネットでポチったトルティーヤチップスが届いたのでディップしたくてパプリカ買いに走りました😂

思い起こせばまりこさんがブログにこのチーズソースを載せてくださった時もパプリカ買いに走ったなー🤣

「ローフード」の概念に収まりきれない魅力がまりこさんのレシピにはあって毎週アップしてくださるレシピが楽しみで楽しみで夢中で作っていました🥰✨✨✨

まりこさんが出版イベントをされた時もこのチーズソースが出て美味しくって、その時食べたのに🧀🥺
次の日作りましたもん😍🧀🧀🧀

いろいろ書きましたが要するに、とにかく美味しい♥️

写真は
ロメインレタス
トマト
サラダ玉ねぎ
ピーマン
きゅうり
紫キャベツ
のサラダに
チーズソースとトルティーヤチップスを乗せたもの🥗🌮

生のお野菜を盛り合わせたものです🥦

ブロッコリーは茹でて食べるイメージですが生でもとっても美味しくて😍
このチーズソースをつけて食べると止まりません🧀🥦🧀🥦✨

生で食べる時はブロッコリーの蕾が細かい方が美味しいです🥰
わたしは葉っぱの部分も好きで
茹でたりして食べてます🥦✨
ケールっぽくて大好きです🥦🥦🥦✨♥️



ーーーーーーーーーーーーーーーーー

YouTubeチャンネル作りました❣️
ゆったり癒しのスイーツ動画、ぜひご覧ください✨

20種類のギルトフリースイーツが動画で学べるudemy講座発売中✨

ローチョコレート🍫ローアイスクリーム🍨のプライベートレッスンをしています🍨

お申し込み、お問い合わせはメッセージをどうぞ🥰✨✨

 @tomoko_inner_beauty 

ーーーーーーーーーーーーーーーーー
Chickpea tempeh in the making✨
ひよこ豆テンペ作り✨
Chickpeas are still one of my favorite beans to ma Chickpeas are still one of my favorite beans to make tempeh with. I can’t wait for these to be done in a couple of days✨

色々な豆でテンペ作りを試した中でもひよこ豆テンペはお気に入りの一つ。今から出来上がりが楽しみ✨
発酵チェダーチーズを使ったヴィーガンチーズボード🌱🧀
拙著のレシピですが、オンデマンドクラスでも発酵ヴィーガンチーズの基礎のお話と共に作り方をお見せしています。ご興味のある方はプロフィールのリンクからご覧くださいませ。
Trying out pinto beans for tempeh✨ピントビーンズのテンペに挑戦✨
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