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Gingerbread Chia Pudding (Paleo, Vegan)

Yields3 ServingsPrep Time8 minsTotal Time8 mins

Gingerbread to me is the taste of winter, the spices are like a warm comforting blanket by a crackling fire.This pudding comes together in no time in the evening and is ready to be enjoyed the next morning for breakfast. If you are able to find gingerbread spice blend ( Lebkuchengewürz/ épices à pain d'épices) in your area, substitute 1 tbsp of that for the spice mix called for in the recipe below.

 ½ cup chia seeds
 3 -4 tbsp raw honey
 1 cup unsweetened non dairy milk*
 ½ cup full fat canned coconut milk
 1 tsp vanilla extract
 1 tsp unsulfured molasses
 ¼ tsp sea salt
 1 ½ tsp ground ginger
 ¾ tsp ground cinnamon
 ½ tsp ground allspice
 ¼ tsp ground nutmeg
  tsp ground cloves

Stir the coconut milk well to incorporate the coconut cream with the coconut water before measuring. The reason for this is that when coconut milk chills it turns into a solid causing the coconut cream and the water to separate. Measure all of the rest of the ingredients, except the chia seeds, into a medium bowl and whisk well to create a smooth mixture. Stir in the chia seeds and whisk again, making sure the chia seeds are evenly distributed.


Pour mixture into a medium glass bowl. Cover and let set overnight or up to 6-8 hours. Enjoy with the toppings of your choice. Chia pudding will keep for up to 3 or 4 days in the refrigerator.

*if using almond milk reduce to a total of 1/2-3/4 cup

Nutrition Facts

Serving Size 1 bowl

Servings 0