If you’re looking for a healthy and delicious Christmas treat, give this gingerbread pudding with chia seeds 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 pudding recipe, but feel free to substitute coconut milk (or any other milk of your choosing) if you prefer a nut free version.
Gingerbread Vegan 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.
Vegan Chia Pudding Nutritional Information: