If you’re looking for a healthy and delicious Christmas treat, give this gingerbread chia pudding a try. I’d happily eat this pudding year round, but it’s perfect for Christmas because of the warm gingerbread spices and the delightful texture (reminiscent of tapioca pudding) from the chia seeds. Also, if you happen to be entertaining guests with different dietary restrictions, this recipe will probably work well.
Sweetened only with date paste, this pudding is completely free of refined sugar. The date paste gives this pudding a rich caramely sweetness which complements the gingerbread spices perfectly.
I opted to use almond milk as the base for this vegan gingerbread chia pudding recipe, but feel free to substitute coconut milk (or any other milk of your choosing) if you prefer a nut free version.
For another easy and tasty Christmas dessert, try this gluten free fruit cake recipe. It’s refined sugar free, dairy free, and grain free.
Gingerbread Chia Pudding
- 1 1/2 cups almond milk (or substitute coconut milk or any other milk of your choosing)
- 1/2 cup date paste (see my date paste recipe for instructions)
- 3/4 teaspoon ground ginger
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 cup chia seeds
- Add the almond milk, date paste, ginger, cinnamon, nutmeg, cloves, and chia seeds to a bowl and whisk until well combined.
- Chill in the fridge for at least six hours or overnight.
- Makes approximately 6 servings of gingerbread pudding.
Gingerbread Chia Pudding Nutritional Information:
I’m Jennifer, the author at A Sweet Alternative. I’m a home cook with a passion for creating gluten free and refined sugar free recipes that call for nutritious ingredients.