Guilt-free vegan Chocolate Hazelnut Pudding, need we say more? Impress your family with this delightfully rich, chocolatey pudding. Dress it up with your favourite toppings, or serve this decadent dessert as is.
Decrease the number of natural sweeteners required in each recipe by adding bananas or dates. This will also help provide a deliciously smooth, creamy texture.
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½ cup of purified water
1/4 cup Mettrum Originals Raw Shelled Hemp Seeds
1 tbsp. pure vanilla extract
¾ cup raw hazelnuts
1 avocado, pitted and peeled
1 banana, ripe
¼ cup raw cocoa powder
1/8 tsp. fine sea salt
3 tbsp. pure maple syrup
In a high-speed blender, combine hemp seeds, water and vanilla.
Blend on high until smooth and creamy.
Strain hemp milk using cheese cloth to remove unprocessed bits and set aside.
Preheat oven to 350.
Spread hazelnuts out over a baking tray and toast for 10 - 12 minutes or until lightly golden.
Transfer hazelnuts to an airtight container and seal the lid.
Shake the container until skins have peeled off.
Transfer the peeled hazelnuts to a food processor and process for 5 minutes, until smooth and glossy.
Be sure to scrape down the side of the food processor every few minutes.
Add bananas, cocoa, avocado, maple syrup and sea salt to your food processor.
Process for 1 minute.
Add in hemp milk 1/8 cup at a time, processing until pudding reaches your desired consistency.