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Dairy Free Gingerbread Pudding
This dairy free gingerbread pudding is made with an almond cashew milk blend for one creamy spoonful filled with all the holiday spices you love.
Prep Time
5
minutes
mins
Cook Time
15
minutes
mins
Total Time
20
minutes
mins
Course:
Dessert
Cuisine:
American
Keyword:
dairy free gingerbread pudding, gingerbread pudding
Servings:
4
servings
Author:
Gina Matsoukas
Ingredients
2
cups
unsweetened almond milk or other plant-based milk
2
tablespoons
coconut sugar
1/2
tablespoon
molasses
2
egg yolks
3
tablespoons
tapioca starch
1 1/2
teaspoons
cinnamon
1
teaspoon
ginger
1/4
teaspoon
nutmeg
1/8
teaspoon
ground cloves
pinch
kosher salt
cacao nibs for topping
Instructions
Place the almondmilk cashewmilk blend, coconut sugar and molasses in a small sauce pot over medium heat and bring to a simmer.
Whisk together the egg yolks, tapioca starch, spices and salt in a small bowl.
Once simmering, slowly pour one ladle of the hot milk mixture into the bowl with the egg yolks whisking constantly until all the milk is incorporated.
Pour the egg yolk/milk mixture back into the sauce pot with the remaining milk and spices and whisk continuously over medium-low heat until thickened.
Once thickened, remove from heat and pour into servings jars/glasses/bowls.
Let cool to room temperature then cover with plastic wrap and place in the refrigerator for at least 1 hour until chilled.
Top with cacao nibs and serve.
Nutrition
Serving:
1
SERVING
|
Calories:
528
kcal
|
Carbohydrates:
33
g
|
Protein:
17
g
|
Fat:
40
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
34
g
|
Cholesterol:
92
mg
|
Sodium:
385
mg
|
Fiber:
9
g
|
Sugar:
15
g