Vegan Ferrero Rocher Chia Seed Pudding
Today we are making Vegan Ferrero Rocher Chia Seed Pudding! Ferrero Rocher were these chocolate truffles that I loved growing up – it felt like eating a luxurious, expensive ball of crunchy chocolate with a creamy filling as you unwrapped the gold foil wrapper! Once I went on a vegan diet though, these were off the list due to the milk ingredients. They’re fairly easy to make a homemade version, but instead I went with a ferrero-inspired chia pudding for this recipe, because I was craving the taste of these popular chocolates! This delicious recipe is a great option for a quick snack when your sweet tooth is craving dessert, but you want to make something out of wholesome ingredients. Let’s get onto it!
This hazelnut & chocolate chia pudding is a delicious breakfast that you can easily make the night before and pop in the fridge for a grab-and-go morning meal prep for the next day, and there are countless possibilities to customize it. This specific pudding uses the basic ingredients of cacao powder, pure maple syrup, oat milk, vanilla, chia seeds and chocolate chips with a thick chocolate-hazelnut shell on top! The best part is that once the chocolate shell is hardened, you can dig in and break it like a Magnum chocolate shell, then eat it together with the pudding. The contrast in textures will remind you of the crunchy exterior with the creamy centre, similar to a Ferrero Rocher. What a fun way to make breakfast that’s also like a healthy dessert, right?!
Why You’ll Love This Vegan Ferrero Rocher Chia Seed Pudding
Inspired by Ferrero Rocher: This chia pudding is inspired by the popular Italian-based crispy chocolate hazelnut balls! Now you can indulge in a ferrero-style dessert without any animal products, making it vegan-friendly. Plus, this chia seed pudding is sweetened with natural sweeteners like maple syrup or agave nectar, eliminating the need for refined sugar, unlike traditional Ferrero Rocher.
Substitutions
Oat Milk: Substitute with another non-dairy milk of choice. Soy milk will be a high-protein option, but coconut milk, almond milk, cashew milk or others can work too. Oat milk has a sweet and nutty flavor, which is the one used in this recipe for best results.
Tip: For the richest, dessert-like texture, use canned, full-fat coconut milk. Although the coconut flavor may come through a little, the texture will be amazingly rich!
Chia Seeds: Chia seeds are a specific seed that fluffs up when kept in liquid. Do not substitute with another seed.
Maple Syrup: Use agave nectar or another liquid sweetener of choice.
Pure Vanilla Extract: Choose a high-quality vanilla extract, without additional caramel color or dyes. You can also use pure vanilla flavor, which is non-alcoholic so can’t have the “extract” label.
Cacao Powder: This is raw, unprocessed version of cocoa powder. You can also used regular unsweetened cocoa powder. For cacao, I love the brand Organic Traditions, or check out the natural aisle of your local grocery store.
Hazelnut Butter: This is pure hazelnuts, ground to a paste similar to peanut butter. The only ingredient on the label should be hazelnuts. You can buy it online, at a health food store or at the Bulk Barn if you live in Canada.
Vegan Chocolate Chips: Check the ingredient list to make sure there are no added milk products in the chocolate chips (so they are vegan). For best results, use semisweet chocolate chips. For a slightly more bitter (and lower in sugar) option, use dark chocolate chips.
Vegan Ferrero Rocher Chia Seed Pudding Recipe Notes
- Omit the chocolate shell to save time, sprinkling the top with just the chopped hazelnuts and chocolate chips instead.
More Plant-Based Recipes You’ll Love
Chocolate Chip Cookie Dough Chia Pudding
Chocolate & Mint Matcha Chia Pudding
If you make this Vegan Ferrero Rocher Chia Seed Pudding, then leave a comment and star rating! Don’t forget to tag your photos @peanut_palate on Instagram. Enjoy!
Vegan Ferrero Rocher Chia Seed Pudding
Equipment
- Small Saucepan
Ingredients
For the Chia Pudding
- 5 tbsp chia seeds
- 1 cup oat milk
- 1 tbsp pure maple syrup
- 1 tsp vanilla extract
- 2 tbsp cacao powder
- 1 tbsp hazelnut butter
- pinch pink salt
- 1-2 tbsp vegan semisweet mini chocolate chips optional add-in
For the Topping
- 3 tbsp vegan semisweet chocolate chips
- 1 tsp refined coconut oil
- 1 tbsp raw, whole hazelnuts skins removed, crushed and toasted
Instructions
- Mix together all chia seed ingredients in a small bowl.
- Add in the optional chocolate chips if desired.
- In a small saucepan over low heat, add the crushed hazelnuts. Stir them around for 1-2 minutes, until lightly toasted.
- Remove the hazelnuts from the saucepan and add the chocolate chips and coconut oil. Constantly stir with a rubber spatula until fully melted.
- Once the chocolate and oil is melted, stir in the hazelnuts.
- Pour the chocolate mixture over top of the chia pudding.
- Refrigerate for 30 minutes, or until the chocolate shell is hardened.
- Remove from the refrigerate once it's ready. Break the chocolate shell and eat it alongside the chia pudding. Enjoy!
Notes
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Storage
- Store in an airtight container in the refrigerator for up to five days.
