A creamy chia pudding recipe with gingerbread spices is sweetened with dates and blackstrap molasses.
I love this chia pudding recipe because it’s healthy enough to eat for breakfast but decadent enough to serve for dessert. You do you!
If you’ve never made chia pudding, you are in for a protein-packed treat. Chia seeds plump up, sort of like tapioca, when you soak them in liquid. If you’re not familiar with this superseed, you can read all about it here.
In this recipe. you soak your chia seeds in vegan milk seasoned with ginger, cloves and cinnamon, and sweetened with dates and a touch of blackstrap molasses.
Like all chia puddings, this chia pudding recipe calls for eight hours of soaking. It takes time for the seeds to drink in the recipe’s liquid. Think of this like an overnight oatmeal recipe: mix it up the night before, and it will be ready to serve in the morning. It will keep for a day or two in the fridge, so you can make it well in advance.
Yields 2 servings
Gingerbread Chia Pudding
Sweet-and-spiced chia pudding is a healthy treat that you can serve for breakfast or for dessert!
5 minPrep Time
8 hrCook Time
8 hr, 5 Total Time
- 1 cup vegan milk (I used plain soy milk.)
- 1 small date
- 1 tablespoon blackstrap molasses
- 1/2 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- pinch of cloves
- 3 tablespoons chia seeds
- Combine the milk, date, molasses, ginger, cinnamon, and cloves in your blender. Puree until nice and smooth.
- Stir together the milk mixture and the chia seeds in an airtight container, like a mason jar. Refrigerate for 8 hours or overnight, and serve in the morning.
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All photos by Becky Striepe.