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Crunchy Hazelnut Chocolate Pudding

This crunchy hazelnut chocolate pudding with salted date caramel sauce is like the health-ified version of a crunch bar & nutella together in one bowl!
Course Dessert, Sweet Thangs
Cuisine American
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 5
Author Brewing Happiness


Salted Tahini Chocolate Pudding Ingredients

  • 2 small avocados
  • 2/3 cup tahini
  • 4 tablespoons cacao powder
  • 6 tablespoons honey (sub agave nectar or coconut nectar)
  • 2 tablespoon coconut sugar
  • 4 tablespoons non dairy milk
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon salt

Salted Date Caramel Sauce Ingredients

  • 1 cup medjool dates, pitted and packed
  • 2 cups non dairy milk
  • ½ teaspoon vanilla extract
  • ½ teaspoon salt

Other Ingredients:

  • 1/2 cup hazelnuts, chopped or crushed
  • 1/2 cup puffed millet (sub puffed rice or kamut)
  • 1 can full fat coconut milk, refrigerated overnight (sub whipped cream)


  1. Preheat your oven to 350.
  2. Crush or chop your hazelnuts and place them on a baking sheet. Bake for 12 minutes. Once done, set aside to cool.
  3. Meanwhile, add all pudding ingredients to a blender and blend until very smooth. Transfer contents to a bowl and chill in the refrigerator.
  4. Wash out your blender, and then add in all of your salted date caramel ingredients and blend until smooth. Transfer contents to a bowl and chill in the refrigerator.
  5. Open your can of refrigerated coconut milk, drain the liquid and transfer the solid white part to a bowl. Whisk or mix with a hand mixer until smooth and fluffy. Set aside.
  6. Add your toasted hazelnuts and puffed millet to your pudding bowl and mix well.
  7. Assemble pudding bowls, by coating the bottom of the bowl with salted date caramel sauce, add a thick layer of crunchy hazelnut chocolate pudding, then a dollop of coconut whip.
  8. EAT UP.