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Preheat your oven to 350.
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Crush or chop your hazelnuts and place them on a baking sheet. Bake for 12 minutes. Once done, set aside to cool.
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Meanwhile, add all pudding ingredients to a blender and blend until very smooth. Transfer contents to a bowl and chill in the refrigerator.
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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.
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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.
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Add your toasted hazelnuts and puffed millet to your pudding bowl and mix well.
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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.
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EAT UP.