Description
A delicious and nutritious Gingerbread Cheesecake Chia Pudding featuring a plant-based yogurt and cream cheese base blended with warm gingerbread spices, sweetened with molasses and agave syrup, and topped with a crunchy gluten-free gingerbread crumb. Perfect for breakfast or a healthy dessert with vegan and gluten-free ingredients.
Ingredients
Scale
Chia Pudding Base
- 1/3 cup plain plant-based yogurt (soy preferred)
- 3 tbsp dairy-free cream cheese
- 1-2 tbsp agave syrup (adjust to taste)
- 1 tbsp unsulphured molasses
- 1 tbsp pecans (optional)
- 3/4 cup unsweetened plant-based milk of choice (soy used)
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- Pinch allspice
- Pinch freshly grated nutmeg
- 1 tsp vanilla bean paste or extract
- 1/4 tsp kosher salt (or more to taste)
- 1/3 cup chia seeds
Gingerbread Crumb
- 1/4 tbsp pecans
- 3 tbsp gluten-free oats
- 3 medjool dates, pits removed
- 1/2 tbsp unsulphured molasses
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp kosher salt
Instructions
- Blend Ingredients: Add plant-based yogurt, dairy-free cream cheese, molasses, agave syrup, pecans, plant-based milk, cinnamon, ginger, nutmeg, vanilla, and salt into a blender cup. Blend until the mixture is completely smooth, forming the gingerbread-flavored creamy base.
- Combine with Chia Seeds: Pour the chia seeds into a large storage container. Pour in the blended gingerbread milk mixture. Whisk thoroughly to combine, then cover and let it sit for 10 minutes. Whisk again to break up any clumps, cover, and refrigerate for at least one hour, preferably overnight, to allow the pudding to thicken. Adjust sweetness with additional syrup if desired before serving.
- Prepare Gingerbread Crumb: In a food processor, add pecans, gluten-free oats, dates, molasses, cinnamon, ginger, and salt. Pulse the mixture until it breaks down into a crumbly consistency, creating a flavorful and textured topping.
- Serve: In bowls or jars, layer the chia pudding with the gingerbread crumb topping. Enjoy this festive and healthy treat immediately.
Notes
- Use plant-based yogurt and cream cheese to keep this recipe vegan and dairy-free.
- Adjust the amount of agave syrup based on your preferred sweetness level.
- Soaking chia pudding overnight yields best texture.
- Add more plant-based milk if the pudding is too thick after refrigeration.
- The gingerbread crumb can be stored separately in an airtight container for several days.
- Optional pecans in the pudding base add texture but can be omitted for nut-free versions.
