How to Make Chocolate Hazelnut Protein Pudding
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Add almond milk, protein powder, hazelnut butter, cocoa, erythritol, vanilla, and salt to a blender.
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Blend on high for 45 seconds until completely smooth and thickened.
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Pour into 2 serving cups.
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Refrigerate for 30 minutes to set.
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Optionally, top with chopped roasted hazelnuts before serving.
Pro Tips for Perfect Chocolate Hazelnut Protein Pudding
- Prep Ahead: Plan for chill time so the texture sets properly before serving.
- Storage: Keep refrigerated in an airtight container; serve chilled for the best texture.
- Substitutions: If you’re out of unsweetened almond milk, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: If it feels soft, give it a bit more chill time—desserts like this firm up as they cool.
Frequently Asked Questions
How do I store Chocolate Hazelnut Protein Pudding?
Keep in an airtight container in the fridge; it holds well for several days. For best texture, serve chilled.
Can I freeze Chocolate Hazelnut Protein Pudding?
Yes—freeze in a single layer until firm, then transfer to a freezer bag or container. Thaw in the fridge for best texture.
What can I substitute for unsweetened almond milk?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain nuts depending on the specific ingredients you use. Always check labels and make swaps as needed.