Description
This delicious chia seed pudding topped with white chocolate and gingersnap cookies makes for a perfect dessert or breakfast!
Ingredients
Scale
- 1/3 cup chia seeds
- 2 Tablespoons hemp seeds
- 3/4 cup milk (depending how thick you want the pudding)
- 1/2 cup vanilla Greek yogurt
- 2 teaspoons vanilla extract
- 2 Tablespoons maple syrup
- 1 Tablespoon molasses
- 1/2 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- pinch allspice (optional but recommended)
- pinch salt (optional but recommended)
- 1 Tablespoon white chocolate chips
- 1/2 teaspoon coconut oil
- 1/4 cup vanilla Greek yogurt (or coconut yogurt)
- 1–2 Tablespoons crushed gingersnap cookies (optional)
- ground cinnamon (optional)
Instructions
- Whisk the pudding ingredients together in a large bowl.
- Refrigerate covered overnight (or at least 6 hours).
- In the morning, divide the mixture between two jars or bowls.
- Melt the white chocolate chips and coconut oil in the microwave, stirring every 30 seconds until smooth.
- Whisk in the yogurt into the white chocolate mixture, 1 Tablespoon at a time, stirring until smooth.
- Smooth the topping over each pudding and lightly dust crushed gingersnap cookies and ground cinnamon.
- Set in the fridge for about 5-10 minutes (optional, but this helps the topping set), then enjoy!
Notes
- This pudding can be adapted with other flavors or toppings to suit your taste.
- You may adjust the thickness of the pudding by adding more or less milk.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: refrigerate
- Cuisine: American
Nutrition
- Serving Size: 1 jar
- Calories: 250
- Sugar: 15g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 5mg