Best Tasting Gingerbread Vegan Pudding

This is the perfect healthy dessert or even a quick meal prepped breakfast, because I made it high protein.

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5 from 1 vote

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Prep Time 10

Cook Time 3

Total Time 3 10

Course Breakfast, Desserts

Cuisine American

Servings

Calories 460 kcal

Equipment

1 Blender

Ingredients

1 cup cashews
2 cups milk of choice (I like unsweetened almond milk)
4 scoops vanilla protein powder
1 tablespoon blackstrap molasses
½ tablespoon ginger, ground
½ tablespoon maple syrup
½ tablespoon cinnamon, ground
¼ teaspoon cloves, ground
¼ teaspoon turmeric, ground
2 tablespoons coconut butter
½ teaspoon vanilla extract
1 pinch sea salt (To Taste)
1 pinch black pepper, ground

Optional Toppings:

whipped cream, coconut milk
hemp seeds

Get Recipe Ingredients

Instructions

Blend all ingredients into a blender until well combined and smooth.
Transfer to small mini jars or dessert pudding cups.
Allow to set up in the refrigerator for 3 hours until chilled and thickened.
Serve & enjoy this delicious dollop of homemade coconut whipped cream.

Laura's Recipe Tips

Adjust sweetness as you desire.

Store in an airtight container in the refrigerator for up to 5 days.

🌿 The Harmony Method™ Pillars Supported 🌿

Rotation | Gut-Hormone-Mood | Flavor Infusion | Mindful Meal Mapping

Nutrition

Serving: 1 ServingCalories: 460kcalCarbohydrates: 32gProtein: 31gFat: 25gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 15mgSodium: 376mgPotassium: 497mgFiber: 4gSugar: 18gVitamin A: 206IUVitamin C: 1mgCalcium: 233mgIron: 9mg

The information shown is an estimate provided by an online nutrition calculator. Modify as needed and enjoy.

Keyword gingerbread pudding, holiday pudding, vegan pudding

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