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I had been making Pumpkin Pie Chia Pudding this fall (to follow the Chia Hemp Breakfast Pudding I made this summer), but as we approached Christmas I wanted something with slightly different spices.  I finally put my thoughts together on how this recipe should work and made this pudding last night for this morning’s breakfast – yes, a little late for Christmas, but so delicious.

It was so easy, took under five minutes to make, and tastes rich and delicious.  I think this version is full-bodied and the creamiest I have made!

Special thanks to Frugal Babe and Kristen’s Raw who shared their great buys from The Raw Food World (they have a special running now – 18% off food using coupon code HOLIDAY18).  I joined the fun and bought a 5lb bag of chia seeds (and lots of other raw goodies!).

Chocolate Gingerbread Chia Pudding (Dairy-Free)

  • 3/4 cup almond milk
  • 1/2 cup coconut yogurt
  • 2T chia seeds
  • 2T maple syrup (sweeten to taste)
  • 2T raw cacao powder
  • 1/4 tsp cinnamon*
  • 1/4 tsp ground ginger*

Add all ingredients to bowl and wisk well. (I add all my ingredients to a medium sized glass Pyrex container (with lid), wisk in the container, and refrigerate.)

Refrigerate overnight for best results.

*Add more to your liking

As you can see, we LOVE chia puddings.  Have you used chia before? What is your favorite way to use them?

Happy New Year!