Chocolate Chia Pudding

This heavenly chocolate chia pudding is easy to prepare and healthy to boot. It’s gluten free, high protein and with extra diary free and vegan options available, you’ll feel great eating it!

Gluten Free · Dairy Free · Vegan · Refined Sugar Free

Serves 6

Ingredients

360g / 1½ cups yoghurt (see note)

120mls / ½ cup almond milk, unsweetened

120g / ⅓ cup GF hazelnut chocolate spread

2 tablespoons maple syrup

1 teaspoon vanilla extract

2 tablespoons water

1½ teaspoons gelatine powder

40g / 2½ tablespoons white chia seeds

To serve

240g Seriously Great Granola

Strawberries

Extra chocolate hazelnut spread

Method

Prepare six half cup capacity moulds by oiling the insides and placing a circle of baking paper on the base of each.

Put the water in a small bowl and sprinkle on the gelatine while whisking with a fork. Set aside for 5 minutes to bloom. In a jug or bowl, whisk together the yoghurt, milk, hazelnut chocolate spread, maple syrup and vanilla til smooth. Stand the bowl of gelatine in a heatproof bowl of hot water and stir until the gelatine dissolves. Pour into the chocolate mix and whisk. Lastly stir through the chia seeds. Let sit 5 minutes and stir again. Pour into each mould. Put in the fridge and once set they can be covered. They can be kept like this for a few days.

When ready to serve, quickly dip into a bowl of warm water to help release the pudding from the mould. If left too long in the water it can begin to melt. Tip onto a plate with Seriously Great Granola and sliced strawberries and remove the silicone paper. Some extra hazelnut chocolate spread can be drizzled over.

Notes

We used Mundella Greek Honey yoghurt and Pana Organic Hazelnut Chocolate Spread which is GF and DF.

Dairy Free - Coconut yoghurt can be substituted.

Vegan - Leave out the gelatine and water. Pour into glass jars to serve, topping with granola and strawberries.