Chocolate Hazelnut Coconut Protein Chia (Print Version)
A luscious creamy blend of chocolate, roasted hazelnuts, coconut and plant-based protein. Ideal for healthy breakfast or satisfying snack.
# List of Ingredients:
→ Chia Cream Base
01 - 1/3 cup chia seeds
02 - 2 cups unsweetened coconut milk
03 - 3 tbsp pure maple syrup
04 - 1 tsp vanilla extract
05 - 2 scoops chocolate protein powder (about 1.8 oz)
→ Flavorings & Toppings
06 - 1/4 cup unsweetened shredded coconut
07 - 1/3 cup roasted hazelnuts, roughly chopped
08 - 2 tbsp unsweetened cocoa powder
09 - 1/4 cup dark chocolate chips or chopped dark chocolate
10 - Pinch of sea salt
# Step-by-step Instructions:
01 - In a medium bowl, whisk together coconut milk, maple syrup, vanilla extract, cocoa powder, and protein powder until smooth and well combined.
02 - Stir in chia seeds and a pinch of salt. Mix thoroughly to distribute seeds evenly throughout the mixture.
03 - Let the mixture rest for 5 minutes, then stir again to prevent clumping and ensure proper seed hydration.
04 - Cover and refrigerate for at least 2 hours, or overnight, until thick and pudding-like in consistency.
05 - Before serving, stir the chia cream well. Spoon into serving bowls or glasses for individual portions.
06 - Top with shredded coconut, chopped hazelnuts, and chocolate chips. Serve chilled for best texture and flavor.
# Expert Advice:
01 -
- The texture transforms from loose liquid to this impossibly silky pudding while you sleep, like kitchen magic that requires zero actual effort from you
- That combination of roasted hazelnuts and chocolate hits the same pleasure centers as a fancy European dessert but costs about three dollars to make
02 -
- The first time I made this I used a chocolate protein powder that tasted artificial and it ruined the whole thing, so use one you actually enjoy drinking on its own
- If the mixture seems too thick after chilling, just stir in a splash more coconut milk until it reaches your desired consistency
03 -
- Toast the hazelnuts in a dry pan for 3-4 minutes until fragrant, watching them carefully because they go from perfectly toasted to burned in seconds
- If using canned coconut milk, whisk the can thoroughly before measuring because the cream separates and settles at the top