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!