For me, one of the best things about Autumn is fig season.
Although beautiful, sweet figs aren’t in season for long (and, let’s face it, you’re more likely to find a squishy, rotten fig than you are a plump, delicious one!), there’s something almost magical about them when you eat them ripe.
Of course, they’re also the perfect match for one of my other favourite ingredients – chocolate! – and so I couldn’t resist coming up with another chocolate / fig concoction while I could!
These Chocolate Hazelnut & Vanilla Chia Puddings are rich, creamy and simply delicious. Yet, when paired with the figs, they truly are little bites of heaven.
The hazelnut, chocolate, vanilla and figs work beautifully together, and make for the most delicious breakfast or pudding!
Although, if you ask me, chocolate is always a good idea for breakfast…
However decadent they look, though, they’re incredibly low in sugar, and full of healthy fats, such as the avocado in the chocolate mousse, to keep hormones happy and balanced, and our skin glowing.
What’s more, chia seeds are full of protein and plant-based omega-3s, so really you’ll be treating your body every bit as much as you are yourself!
Chocolate Hazelnut & Vanilla Chia Pudding With Figs
- Serves 2 – 4
- For the chocolate hazelnut avocado mousse –
- 1 small medium ripe avocado, pitted (I used Strong Roots frozen avocado)
- 70g dark chocolate, finely chopped
- 1 tbsp Lucy Bee coconut oil
- 3 tbsp ground hazelnuts (or more, to taste – you may need to add more liquid if using more)
- 2 tbsp dairy-free milk of choice
- 1.5-2 tbsp date syrup
- 1.5 tbsp coconut yoghurt (I used Co-Yo)
- 1-2 tbsp Rejuvenated chocolate protein smoothie OR Lucy Bee cacao
- 1/2 tsp vanilla paste
- Pinch salt
- For the vanilla chia pudding –
- 1/2 cup chia seeds
- 2 cups coconut milk
- 3 tbsp coconut yoghurt
- 1.5-2 tsp vanilla paste
- 1 tbsp maple syrup (optional – I omit)
- One fig, very thinly sliced (too thick and they won’t stick to your glass or jar!), plus more to serve (optional)
- Granola, berries and dark chocolate to serve
- Start by making your chia pudding by blending together all ingredients for around thirty seconds. Pour into a bowl, then set aside for fifteen minutes. Stir, ensuring there are no lumps of chia seeds, then place in the fridge to firm up for at least a few hours, but ideally overnight.
- Next, make your chocolate mousse. Start by gently melting the chocolate and coconut oil in a bain marie until smooth.
- Place the chocolate into a blender with the remaining ingredients and blend until completely smooth, scraping down the sides as you go and adding a splash more milk if needed. Adjust the sweetness / hazelnut flavour as desired.
- Stick your fig slices to the inside of your serving glass or jars. Spoon in the chocolate mousse, then top with the vanilla chia pudding. Decorate with more chopped figs, if desired, as well as a sprinkling of granola and some dark chocolate chunks. Eat immediately and enjoy!