Hazelnut vanilla caramel chia pudding

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My all-time favorite flavors are vanilla, hazelnut, and caramel. And NOW with this incredibly scrumptious chia pudding, I can enjoy the combination of my three favorite flavors together.

Topped with luscious peach, creamy caramels, and comforting chocolate, I am sure this selection will make your sweet tooth happy.

You’re going to love this healthy vegan, gluten-free treat—enjoy as a snack, dessert or breakfast. Furthermore, you can make individual servings of chia pudding today, and enjoy them for the rest of the week. 

Layered chia pudding
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Layered chia pudding

Recipe by healthysprinkleCourse: Dessert, BreakfastDifficulty: Medium
Servings

5

servings
Prep time

45

minutes

Ingredients

  • FOR THE HAZELNUT LAYER:

  • 2/3 cup vegan chocolate bar or chips (100 g)

  • 2 tbsp coconut oil (40 g)

  • 2 tbsp hazelnut butter

  • 2/3 cup coconut cream (150 ml)

  • FOR THE VANILLA LAYER:

  • 1 can coconut cream (400 ml/14 oz)

  • 2,5 tbsp chia seed

  • 1 tbsp honey or coconut sugar

  • 2-3 pinches of vanilla powder

  • FOR THE CARAMEL LAYER:

  • 3 peaches (halved, pitted, and sliced into 1/2-inch-thick wedges)

  • 1 tbsp coconut oil

  • 3 tbsp coconut sugar

  • 2 tbsp coconut cream

  • 1 pinch of salt

Directions

  • Mix the chia seeds, coconut cream, honey, and vanilla in a bowl. Allow chilling in the fridge for around 1 hour.
  • While the mixture is chilling, prepare the hazelnut layer. Place the chocolate, coconut oil, and hazelnut butter in a small pot. Heat it over on very low heat stirring frequently.
  • When the chocolate is melted, remove from the heat and add the coconut cream and mix well.
  • Fill the small jars with the melted hazelnut chocolate until 1/4.
  • Allow chilling until the chia pudding is ready.
  • Then evenly distribute the vanilla-chia layer on the top of the chilled chocolate layer into the small jars and put them back into the fridge.
  • Melt the coconut sugar in a pan with the coconut oil, and the coconut cream until the sugar dissolved and the mixture has thickened.
  • Add the peach wedges and sauté for a few minutes, shaking the pan to coat the peaches in the caramel.
  • When the caramel sauce is cooled to room temperature, spoon it on top of the vanilla layer of the pudding.
 

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