Sol-ti Gingerbread Chia Seed Pudding

Creator: Katie Schlegel @theallnaturalvegan
Serving Size: 2
Prep Time: 5 minutes
Chill Time: 2 hours (or overnight)
Total Time: 2 hours 5 minutes

Ingredients

  • 1 ½ Cups Fresh Coconut Milk
  • 2 TBSPs Pure Maple Syrup
  • 1 ½ TBSPs Blackstrap Molasses
  • 1 Bottle of Sol-ti GINGER SuperShot®
  • ⅓ Cup Chia Seeds
  • 1 tsp Cinnamon
  • ½ tsp Vanilla Bean Powder
  • ¼ tsp Nutmeg
  • ¼ tsp Cloves
  • Coconut Cream, for topping

Instructions

1. Mix the Base

  • In a medium bowl or jar, whisk together the coconut milk, maple syrup, blackstrap molasses, and GINGER SuperShot® until smooth and well combined.

2. Add Chia and Spices

  • Stir in the chia seeds, cinnamon, vanilla bean powder, nutmeg, and cloves. Whisk well to evenly distribute the chia seeds and spices.

3. Chill

  • Cover and refrigerate for at least 2 hours, or overnight, until thick and pudding-like. Stir once halfway through to prevent clumping.

4. Serve

  • Spoon into bowls or jars and top with coconut cream. Optionally, dust with extra cinnamon or drizzle with molasses before serving.
Sol-ti Gingerbread Chia Seed Pudding

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