Praline Chia Pudding

Instructions

1. 1

   In a small saucepan, combine the almond milk, maple syrup, and salt. Heat over medium heat, stirring occasionally, until the mixture reaches 160°C.

   Tip: Be careful not to boil the mixture.

2. 2

   In a separate bowl, whisk together the chia seeds, egg, and vanilla extract.

   Tip: Whisk until the chia seeds are well coated with the egg mixture.

3. 3

   In a separate saucepan, melt the unsalted butter and granulated sugar over low heat, stirring occasionally, until the mixture reaches 120°C.

   Tip: Be careful not to burn the sugar.

4. 4

   Remove the praline syrup from the heat and let it cool slightly.

   Tip: This will help prevent the syrup from boiling over.

5. 5

   In a large bowl, combine the cooked almond milk mixture, praline syrup, and melted butter mixture. Stir until well combined.

   Tip: Use an electric mixer to whip the mixture until it becomes light and fluffy.

6. 6

   Fold in the egg mixture and stir until well combined.

   Tip: Use a spatula to gently fold the egg mixture into the main mixture.

7. 7

   Add the hazelnuts and dark chocolate chips to the mixture and stir until well combined.

   Tip: You can toast the hazelnuts in a 180°C oven for 5 minutes to enhance their flavor.

8. 8

   Pour the mixture into individual serving cups and refrigerate for at least 30 minutes to allow the chia seeds to absorb the liquid.

   Tip: This will help the chia seeds to expand and give the pudding a creamy texture.

9. 9

   Top with additional hazelnuts and dark chocolate chips, if desired.

   Tip: This adds a nice textural element to the pudding.