Chocolate Hazelnut Blended Chia Pudding (Vegan GF)

These Chocolate Hazelnut Blended Chia Pudding pots are the best and quickest breakfast that tastes like Nutella and dessert rolled into one. They are ready in 5 minutes, and are naturally plant-based, gluten-free and high in protein.

I love chia pudding, but I often forget to make it, as it can be bland and boring. That said, this particular chia pot is the best flavour I have made when you crave something chocolatey and good for you (but secretly tastes like chocolate spread in every mouthful). The richness comes from the cacao powder as well as the chocolate hazelnut protein which blends in so smoothly, while the hazelnut butter adds more nutty goodness. I also love that these are blended rather than soaked so you don’t have to leave them overnight.

Why will I love these pots?

This breakfast pot is a new staple:

• Thick, creamy and smooth
• Chocolatey, nutty and tastes like chocolate spread
• Ready in 5 minutes
• Great to eat the same day or to keep for 2-3 days
• Ideal as meal prep
• Everyone will love them
• Naturally plant-based, dairy-free and gluten-free
• Easily nut-free
• Requires no overnight soaking
• Contains gut-loving coconut yoghurt
• Made with omega-3 boosting chia seeds
• High in protein and fibre

If you already love the sound of these pots, skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.

What ingredients do I need?

You can see the full ingredients with weights and see my favourites in the “shop the recipe” section below.

For the chia pots:

• Thick coconut yoghurt: this is essential for the creamiest texture. I use the natural or vanilla Cocos Organic yoghurt.
• Plant based milk: hazelnut milk is amazing here, or try other dairy-free milk like almond, coconut or oat.
• Hazelnut butter: this adds to the chocolate hazelnut “Nutella” vibes. If you don’t have any, use almond, cashew or peanut butter, or keep it nut-free and use tahini or sunflower seed butter.
• Vanilla extract: for flavour.
• Chocolate protein powder: I use the Form chocolate hazelnut protein powder as the flavour is amazing. You can use regular chocolate protein powder, too.
• Cacao powder: make sure it’s unsweetened, and you can also use cocoa powder, too.
• Chia seeds: these are essential for the recipe.
• Salt: this heightens the chocolate flavour.

And to serve:

• More coconut yoghurt: as above.
• Hazelnut butter: also as above.
• Chopped hazelnuts: for crunch.
• Chopped chocolate: or chocolate coated cacao nibs as I have used.
• Chia seeds: for sprinkling.

Are these gluten-free and nut-free?

These are naturally gluten-free, but leave out the hazelnuts and use sunflower seeds and sunflower seed butter instead, to make these nut-free.

How do I make them?

These are so easy to make:

• Blend together all the chia pudding ingredients: until smooth.
• Layer into jars with hazelnut butter, coconut yoghurt: and top with some chocolate and nuts.
• Enjoy straight away: or keep in the fridge.

How long will they last?

Once made, keep these chia puddings in the fridge for 2-3 days and enjoy.

What else can I make?

For more breakfast ideas, how about:

• Tiramisu Blended Chia Oat Pots
• Lemon and Blueberry Chia Baked Oats
• Chocolate Hazelnut Banana Pancakes
• Raspberry Brownie Caramel Blended Oats
• Peanut Butter Protein Granola Clusters

Shop the recipe

Stay in touch

I look forward to hearing what you think of these Chocolate Hazelnut Blended Chia Pudding jars so please let me know in the comments below and leave a review above. If you do make this, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

With choc hazelnut chia love x

p.s. this recipe was first made with Form Nutrition but this blog post is not sponsored and all opinions are my own.