Gluten free and vegan chocolate chia pudding that’s sweetened with a banana.
Like most people in the universe (that’s right – not just the world, but the universe), I love Nutella. And as you can see from this recipe, I’m not afraid to include it in my recipes. But have you ever tried buying a chocolate spread that’s (*gasp*) not Nutella? I bought one a couple of days ago, and it’s so much better than Nutella (sorry, that wasn’t supposed to rhyme).
While there’s nothing ‘wrong’ with Nutella – unless you’re eating a tub a day or something – the ingredient list seems weird to me. More specifically, while the ingredients themselves don’t seem odd, the order that they’re in does. The first ingredient is sugar, followed by vegetable oil, and then come the hazelnuts (constituting 13% of the spread).
But when I came across chocolate-hazelnut butter in some fancy chocolate store, the ingredient list began with hazelnuts (40% of the product). Unlike Nutella, there were also no milk or soy products. Unfortunately, the chocolate-hazelnut butter was pretty expensive (as I said, it was a pretty fancy store).
But the good news is that affordable chocolate-hazelnut butter is now widely available – Justin’s make one, and there are hundreds of recipes out there if you’d like to make your own.Fun Fact: When I went to Italy and France a few years ago, there were these 5-kilogram tubs of Nutella everywhere – that’s 11 pounds of Nutella!
Moving on, I’m a big fan of chia pudding and only just realized that it’s been ages since I’ve eaten one. It’s like a tapioca pudding, but chock-full of omega3 (which is one of those nutrients that I really should be getting more of).
This chia pudding includes a banana, which adds volume and lots of sweetness. Yes, it means the pudding has a banana-y taste, but it’s not overpowering (and I love the combination of chocolate, hazelnuts and banana).
In the recipe, I’ve just written ‘chocolate-hazelnut butter’, so just use whichever one’s your favorite. You could obviously use Nutella. Or use plain hazelnut butter. Alternatively, for a peanutty twist, try Peanut Butter & Co.’s Dark Chocolate Dreams.
This post was updated (with new pictures) in July 2015.
- For the chia pudding:
- 1 very ripe banana
- 2 teaspoons cocoa powder
- 2 teaspoons chocolate-hazelnut butter*
- ½ teaspoon vanilla extract
- 1 tablespoon chia seeds
- ½ cup almond milk
- Chocolate chips
- Chopped hazelnuts
- In a bowl or container, mash the banana thoroughly. Mix in the cocoa powder, chocolate-hazelnut butter, vanilla extract and chia seeds. Add the almond milk, and mix well until combined. Cover with plastic wrap (or put the lid on the container) and leave in the fridge overnight.
- In the morning, stir the chia pudding well. Top with a generous amount of chocolate chips and chopped hazelnuts, and enjoy!