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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Combine chia seeds, ground ginger, and cinnamon in a glass.
Pour in almond milk and maple syrup. Whisk to combine.
Let sit for 10 minutes and whisk again to remove any clumps.
Cover with dairy free yogurt mixed with cinnamon.
Melt dark chocolate with coconut oil and pour over the pudding.
Decorate with crushed gingerbread biscuits or any other of your preference.
Refrigerate for 30 minutes or overnight and enjoy.
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Ready in under 30 minutes - great as a festive breakfast or dessert.
Cracking the chocolate top is the fun part!
Can I use regular yogurt instead of dairy free?
Yes, you can substitute regular yogurt if you prefer.
How long can I store the pudding?
The pudding can be stored in the refrigerator for up to 3 days.
Can I use a different type of milk?
Yes, you can use any milk of your choice.
What can I use instead of gingerbread biscuits?
You can use any type of biscuit or cookie you like.
Is it necessary to refrigerate overnight?
Refrigerating overnight helps the pudding set better, but 30 minutes is sufficient if you're short on time.
