Ladies and gentlemen it’s official, all of my shopping is now complete!

Well apart from some fruit and veg I am alllll done!

Holla!!!

You know what that means . . .

It’s puddin’ time baby!!!

Raise your hand if you love a good pudding cup?!

*insert entire universe raising hands here ↑

I mean seriously, who doesn’t love a good pudding cup?!

Answer = no one which is awesome because I can think of no better way to celebrate than with an insanely delicious, secretly nutritious, seriously chocolatey, fun, festive little pudding cup!

May I present you with my current ch-ch-chi pudding obsession?!

Say hello to my all natural, decadent, rich, velvety smooth, double chocolate, ginger spiced deliciousness aka – double chocolate gingerbread chia pudding.

Oh you guys . . . so much love!

Now, let me think, what do I need to tell you about about this insanely delicious, seriously chocolatey, fun and festive ginger spiced nutritional power house of a pudding cup that we’re are making –

Our deliciously creamy, seriously dreamy double chocolate gingerbread pudding is rich in antioxidants, packed with protein and those all important omega 3’s, and it also happens to be high in calcium, fiber, and magnesium.

It’s all natural made with no refined flours or sugars and also happens to be vegan, dairy free and paleo friendly!

IIt’s decadent, rich, light, creamy and just subtly, yet perfectly sweet with a heart and belly warming hum of holiday spices.

The perfect little treat for any time of day.

Here’s how we make it –

Coconut yogurt is combined with some unsweetened vanilla almond milk, a little cacao, a splash of vanilla, along with some cinnamon, ginger, nutmeg and cloves oh and we can’t forget about those cheeky little chia seeds.

We simply stir to combine then pop it in the fridge for a few hours (or overnight) let those chia seeds work their weird and wonderful chia-licious magic.

Once our pudding is ready all you have to do is throw it into your blender give it a little blendy mcblend and you’re done!

Well that’s not true, you still have to stir through those dark and delicious chocolate chips and I should mention that all that blending heats the pudding slightly so you’re going to want to pop that pot of deliciousness back into the fridge for 30 or so mins to chill before serving.

Once that’s done, sprinkle it with some chia seeds, a little extra chocolate and some festive sprinkles and voila’ – p-p-puddin’ time!!!!!

You could absolutely serve it as a secretly healthy, seriously decadent fun and festive dessert but, it also happens to be light enough to serve for breakfast! Yes you heard me – pudding for breakfast, hello – winning!

If you decide to go the breakfast route I highly recommend you serve it with some of our healthy homemade holiday snack mix along with some sliced banana and fresh strawberries (and a vat of coffee of course) – yes, yes, just yes!

You guys know I have a texture issue with straight up chia pudding but I am kinda addicted to blending it up. It gets super smooth, thick and creamy and all kinds of delicious! If you don’t have the same texture issues that I do you can totally skip the blending stage, totally up to you, do what you feel baby just promise me you’ll make it deal?!

All natural, light and creamy, decadent, rich, velvety smooth, intensely chocolatey, fun and festive, ginger spiced, choc chip studded chia pudding . . . You know you want some

Make it, Eat it. Love, love, love it.

Double Chocolate Gingerbread Chia Pudding {Vegan, Dairy Free & Paleo Friendly}
Makes approx 2 small serves of all natural, decadent, rich, thick and creamy, velvety smooth, delicious, nutritious, seriously chocolately, ginger spiced choc chip studded chia pudding

Ingredients –

1/4 cup of coconut yogurt (or yogurt of choice)

1/4 cup unsweetened vanilla almond milk (or milk of choice)

3 Tablespoons of chia seeds

1 Tablespoon of cacao

2 Tablespoons of Maple Syrup

1 Tablespoon of vanilla extract

1/2 teaspoon of cinnamon

1/4 teaspoon of ginger

1/8 teaspoon of cloves

1/8 teaspoon of nutmeg

A pinch of salt

1 Tablespoon of dark chocolate chips, roughly chopped

Optional but recommended for serving –

A few extra cheeky ch-ch-chia seeds

Festive Sprinkles

Method –

1 – Place all pudding ingredients except for your chocolate chips into a small bowl or jug and stir to combine.

2 – Cover and refrigerate for at least 4 hours, (overnight is best). Make sure you go and give it a little stir every now and again to remove any lumps and just to make sure those cheeky little chia seeds haven’t settled at the bottom of the bowl.

3 – Once your pudding is nice and thick, place the mixture into your food processor or blender and process until smooth and creamy.

4 – Taste and adjust sweetness if necessary, you could add a splash of maple syrup or honey or even some stevia if you like things on the sweeter side but don’t forget we are going to stir through those dark and delicious chocolate chips in a minute and that will add a little extra sweetness too.

5 – Stir through 3/4 of your chocolate chips and then pour your pudding mixture into cute little cups or bowls and place it back in the fridge for an hour or so to re-set and chill (it gets a little warm and the consistency thins out thanks to the warmth and friction created while your blending it).

6 – To serve, add a the last of your chocolate chips, sprinkle over those extra cheeky chia seeds and sprinkles if using and voila’ – it’s puddin’ time baby

Enjoy xoxo

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Question of the day –

Are you a chia pudding lover? What’s your favorite flavor combination?

Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make this pudding (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to 🙂

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