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.
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!