Save This luscious chocolate hazelnut chia cream combines the richness of cocoa and roasted hazelnuts with creamy coconut milk and a protein boost. The chia seeds create a thick, pudding-like texture while shredded coconut and dark chocolate add layers of flavor. Simply whisk, chill for two hours or overnight, then top with crunchy hazelnuts and coconut for a satisfying treat that works equally well as a healthy breakfast or guilt-free dessert.
Summer hit hard this July, my AC wheezing like it'd given up on life entirely. Standing over a hot stove felt like punishment, so I started throwing ingredients into bowls and hoping for the best. This chocolate hazelnut creation happened by accident when I stared at my pantry trying to avoid turning on the oven. Now it's the only thing I want when I need something sweet but don't want to melt into a puddle.
My sister claimed she hated chia seeds until I left her alone with this bowl for five minutes. Came back to find her scraping the glass with a spoon, looking guilty about seconds. Now she texts me whenever she makes it, usually late at night when she should probably be sleeping instead.
Ingredients
- Chia seeds: These tiny things puff up like magic and create that pudding texture without any gelatin or weird tricks
- Coconut milk: Carton works fine but canned full fat makes it ridiculously luxurious
- Maple syrup: Just enough sweetness without being cloying
- Vanilla extract: Don't skip it, it rounds out all the chocolate intensity
- Chocolate protein powder: Plant-based keeps it vegan but whey works too, whatever you have on hand
- Shredded coconut: Adds little chewy surprises throughout
- Roasted hazelnuts: Toast them yourself for five minutes if they're raw, worth the extra step
- Cocoa powder: Deep chocolate flavor without making it too heavy
- Dark chocolate: Optional but let's be honest, you probably want it
- Sea salt: Makes chocolate taste more like chocolate
Instructions
- Whisk your base:
- Combine coconut milk, maple syrup, vanilla, cocoa powder, and protein powder in a medium bowl until completely smooth, no lumps allowed
- Add the magic seeds:
- Stir in chia seeds and salt, really getting in there so every seed finds its place
- Wait a bit:
- Let it hang out for 5 minutes, then stir again to break up any clumps trying to form
- Chill out:
- Cover and refrigerate at least 2 hours or overnight if you have that kind of patience
- Serve it up:
- Give it one final stir, spoon into pretty glasses, and load on the toppings
Save Had this for breakfast during a particularly rough week and suddenly my morning emails felt less like a personal attack. There's something about starting the day with chocolate that feels like a tiny rebellion against adulthood.
Make It Your Own
Swap hazelnuts for almonds if that's your jam or toss in fresh raspberries for tart contrast. Sometimes I'll stir in a spoonful of peanut butter because chocolate and peanut butter never met a situation they couldn't improve.
Texture Secrets
Full fat coconut milk turns this into restaurant quality pudding while lighter versions keep it more breakfast appropriate. Both are valid depending on your mood and how badly you need some serious creaminess in your life.
Serving Ideas
Layer it in parfait glasses with extra coconut between layers for something that looks fancy but took zero actual effort. Great for when you want to impress people without revealing how lazy you actually are.
- Works as meal prep for the whole week
- Tastes even better on day two when flavors have melded
- Double the recipe because it disappears faster than expected
Save Last week my roommate accidentally ate my portion for breakfast and looked genuinely remorseful, which tells you everything about how good this actually is. Consider yourself warned.
Recipe FAQs
- → How long does the chia cream need to chill?
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The chia cream requires at least 2 hours of refrigeration to thicken properly, though overnight chilling produces the best pudding-like consistency.
- → Can I use a different type of milk?
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Yes, any plant-based milk works, but full-fat canned coconut milk provides the creamiest texture and richest flavor profile.
- → Is this suitable for meal prep?
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Absolutely. The chia cream stores well in the refrigerator for up to 5 days, making it perfect for batch preparation. Add toppings just before serving.
- → Can I make this without protein powder?
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You can omit the protein powder, though the texture will be slightly lighter. Consider adding extra cocoa powder or a tablespoon of nut butter to maintain richness.
- → What variations work well with this base?
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Try adding fresh berries, sliced bananas, or a swirl of almond butter. The base also pairs beautifully with espresso powder for a mocha twist.
