In case you haven't noticed, I've been on a bit of a chocolate high lately (Chocolate Black Cherry Tart, Marshmallow Chocolate Cups, Raw Vegan and Gluten-Free Black and White Chocolate Cake, etc...), so I figured why stop now, right?? ;) . This paleo-friendly and gluten-free vegan decadent chocolate hazelnut tapioca pudding definitely hits the spot if you're in the mood for something chocolatey!
Decadent Chocolate Hazelnut Tapioca Pudding
This creamy, paleo-friendly and gluten-free vegan decadent chocolate hazelnut tapioca pudding definitely hits the spot when you want something chocolatey!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 3-4 servings
- Category: Pudding
- Cuisine: Dessert
Ingredients
- ⅓ cup small tapioca pearls
- 1 cup non-dairy milk {I used vanilla almond milk}
- 2 cups hazelnut milk {can use this fig hazelnut milk recipe without the figs, or another non-dairy milk, but the hazelnut milk makes it special}
- ½ cup liquid sweetener {I used maple syrup}
- 1 tsp pure vanilla extract
- pinch of salt
- ¼ cup cocoa powder
- ¼ cup dark chocolate chips {I used 80% dark chocolate. Use unsweetened baker's chocolate for Paleo version}
- optional: extra hazelnuts for garnish
Instructions
- Soak the tapioca pearls in the 1 cup of non-dairy milk for about an hour.
- Transfer soaked tapioca pearls (along with the liquid they're in) into a saucepan and add hazelnut milk, sweetener, vanilla, salt, and cocoa powder. Bring contents to a boil on medium heat, stirring occasionally. Add in the chocolate chips. Reduce heat and simmer for 20 minutes, at first stirring continuously until the chocolate chips dissolve, and then stirring occasionally.
- Remove from heat and allow the pudding to cool. Divide it between some glass bowls or jars into portions. If you like it hot, dive in after letting it cool off to an eating temperature {10 minutes}. Traditionally it’s eaten cold, and that’s how I like it, so I chilled mine overnight {though I couldn’t resist having some fresh warm pudding first as well}. It was AMAZING for breakfast the next morning. Prior to eating, top with some chopped hazelnuts and enjoy! Tapioca pudding is always such a treat for a gluten-free vegan breakfast or a late night treat!
Enjoy!
xo Audrey
P.S. If you're in the mood for a more traditional tapioca pudding, check out my Gluten-Free Vegan Coconut Mango Tapioca Pudding recipe as well {Paleo & Refined Sugar-Free}. Oh, of course, there's also this more adventurous Raspberry White Chocolate Paleo and Vegan Tapioca Pudding recipe too.
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This post contains an affiliate link to small tapioca pearls.
Sophie says
Yum Yum Yum! Instead of hazelnut milk, I did half almond milk and half coconut milk, for a choc coconut tapioca pudding. Loved it even after that swap! I added in a little bit of coconut whipped cream to intensify the coconut flavor, and it definitely needed that. Thanks for another wonderful recipe!
★★★★★
Audrey says
Thanks so much for sharing, Sophie. The coconut twist sounds wonderful! :)
Lada says
This is great recipe, I have made it already two times (plain mango tapioca even more times) and they are both more than delicios yet simple.
★★★★★
Audrey says
Thanks very much for the lovely feedback, Lada. I'm glad you're enjoying both! I love the coconut mango one as well.
Jacqueline says
You truly are the Queen of Tapioca Pudding Recipes. I love this stuff, but my homemade attempts always fell short until I found your coconut and mango tapioca pudding. That was a while back, and I've been making it and variations ever since, until tonight when I tried this choc hazelnut pudding. Oh my goodness. So rich and satisfying. Royally scrumptious!
★★★★★
Audrey says
Thanks so much, Jacqueline! I'm blushing (in the best of ways) :) So happy you're enjoying these two recipes!
Rivka Leder says
Hazelnut milk is in the ingredient list but not listed in the directions. When do you add it?
Audrey says
Hi Rivka, sorry, I put "non-dairy milk" the in the directions on step two instead of hazelnut milk -- I fixed it now. Thank you for pointing it out.
Aubree Cherie @ Living Free says
This looks delicious! I'd love it if you'd be interested in sharing this with August's edition of Naturally Sweet Recipe Roundup. Thanks for considering! :) ~Aubree
http://livingfree.aubreecherie.com/2014/08/naturally-sweet-recipe-roundup-august-edition/
Audrey says
Thanks so much, Aubree! And thanks for the invite too -- heading over there now to share :)
Erin says
Thank you for this idea! I love making tapioca pudding, but was getting a bit tired of it. I will certainly try this, one can never go wrong with chocolate!
Audrey says
Thanks Erin -- the chocolate version is quite good :) . Enjoy it!
Tina says
Sorry, the directions call for coconut milk but the ingredient list doesn't have coconut milk??
Audrey says
Hi Tina, my bad. Thanks for pointing it out. I fixed it now. I meant to say non-dairy milk and somehow coconut was on my mind... :) . Coconut milk would work well though for a richer pudding.
Debra @ Worth Cooking says
I think chocolate highs rarely go wrong :D
This looks delicious.
Audrey says
Agreed ;)
Thanks Debra!