I love hazelnuts…and can never find them in too many desserts.  My all time favorite hazelnut dessert is called "nocciola", a delicious ice-cream "gelato" I discovered on my first trip to Rome a few years ago.  

Nocciola changed my life!  Pure joy!  I had it every day of my trip!  Of course it has all the stuff I don't normally eat—cream, and sugar, so whenever I make a healthier version of nocciola, I will let you know!  

In the mean time, let's stick with hazelnut chia seed pudding. It's delicious too. 

I have this chia seed pudding for breakfast most mornings, but I also enjoy this pudding for a dessert or a late night treat.  And it is also the dessert I bring when I am invited as a guest to a friend's house.

Chia seeds have a high nutrient density and have lots of fiber, protein, omega-3 fatty acids, and the raspberries add a bit of fiber and vitamin C to the mix too.  

Hazelnut Chia Seed Pudding with Raspberry Purée
(serves 4)

Ingredients & Essentials:
• Organic chia seeds (8 tablespoons)
• Organic unsweetened vanilla almond milk (2 cups)
• Organic hazelnut extract (4 teaspoons)
• Stevia (4 packets or 4 dropperfuls)
• Raspberries (1 box)

• Small mason jars, 5
• Small whisk (or long thin small wooden spoon)

1. Place 4 small mason jars on counter and fill each one with 2 tablespoons of chia seeds.
2.  Add 1/2 cup of almond milk to each mason jar.
3.  Add 1 teaspoon of hazelnut extract to each mason jar.
4.  Add 1 packet of stevia to each mason jar.
5.  Stir each mason jar mixture well with whisk and scrape sides as you stir so that the chia seeds are distributed evenly.
6.  Set aside for 15 minutes.
7.  Gently stir chia mixture, in each jar again, making sure to scrape sides as you stir.
8.  Let sit again for 15 minutes.
9.  Stir chia mixture one more time, and then cap each jar with a lid, and place in fridge.
10.  Either give the pudding time to chill, about two hours, or else wait for the next day to enjoy your chia seed pudding.
11.  Once you are done creating the chia seed pudding, add raspberries into a high speed blender.
12.  Purée or pulse to a light thickness. Make sure it is not too thin or watery or overly puréed. It will just take a few seconds only, as the raspberries are light and delicate.  (Less is more.)
13.  Set aside raspberry purée in another mason jar, with a cap on, and chill in fridge.
14.  When you are ready to serve your pudding, dollop each mason jar pudding with a large spoonful of raspberry purée. Can add a bit of chopped mint for your presentation too!

And, if you want to go one step further, I recommend spooning your hazelnut chia seed pudding in to a beautiful bowl, and then dollop the raspberry puree on top, with that tiny sprinkle of chopped fresh mint.  Create beauty and delight in your food creations.  Have fun.

Options:
• Add vanilla or almond extract instead of hazelnut extract.
• Purée ripe bananas or ripe strawberries instead of raspberries.
• Purée mango or papaya instead of raspberries.
• Add a dollop of strawberry, apricot or blueberry preserves. 
• Top with grated chocolate on top as an extra touch.
• Sprinkle with cocoa powder, toasted coconut flakes, chopped toasted hazelnuts, or chopped mint as an extra touch.

Enjoy!  

june 4, 2015 • recipe 4
a recipe by Carol Giardino • all rights reserved