🥕 Ingrédients

• Chia Seeds:The star of the show, these tiny seeds pack a nutritional punch and give the pudding its unique texture.
• Cinnamon:Adds a warm, sweet aroma and flavour that’s essential in any gingerbread treat.
• Ground Ginger: Brings the classic gingerbread zing and warmth.
• Nutmeg: Offers a slightly sweet, nutty flavour that complements the other spices.
• Cloves: A little goes a long way with cloves, providing a deep, spicy essence.
• Allspice: This spice rounds out the gingerbread flavour with its blend of cinnamon, nutmeg, and clove tastes.
• Coconut Milk: Gives the pudding a creamy texture and subtle sweetness.
• Molasses: Adds a rich, dark sweetness and is key to that classic gingerbread flavour.
• Maple Syrup: Provides natural sweetness and a hint of maple goodness.
• Vanilla Extract: A splash of vanilla enhances all the other flavours in the pudding.

👨‍🍳 Instructions

1. WhiskWell:Ensure youwhiskthe mixture thoroughly to avoid clumps in the chia pudding and achieve a smooth texture.
2. Adjust Sweetness:Feel free to add more or lessmaple syrupaccording to your taste preference! The molasses in this recipe will also add some sweetness.
3. Spice it up:Tailor the amount of each spice to suit your taste buds. Love ginger? Add a bit extra! (You can always add extra at the end once the chia pudding has set.)
4. Creamy Consistency:If your pudding is too thick, add a splash ofcoconut milkto reach your desired consistency.
5. Overnight is best:For the best results, let the pudding set overnight in the fridge. The pudding will still be edible after 4 hours, but will be the best texture after sitting overnight!
6. Get creative with toppings:Add any toppings you love. Try crushed gingerbread cookies, whipped cream, or a sprinkle of cinnamon.