Description
Chia pudding made with your favorite plant-based eggnog topped with a layer of vegan caramel sauce, a drizzle of maple syrup, and dairy-free whipped cream to make this Vegan Caramel Eggnog Chia Pudding a healthy holiday dessert anyone will enjoy!
Ingredients
Units
Scale
Eggnog Chia Pudding
- 1/4 cup chia seeds (I used white chia seeds but you can use any variety)
- 1 cup dairy-free eggnog
- 1 teaspoon pure vanilla extract
- pinch salt
Vegan Caramel Sauce
- 3 tablespoons vegan/plant butter (may sub with coconut oil instead if you wish)
- 2 tablespoons maple syrup
- 1/4 teaspoon pure vanilla extract
- Pinch of salt
- 2 tablespoons almond/peanut/sunflower seed butter (I used sunflower seed)
- 1/2 teaspoon baking soda, optional to give it a more caramel color
- 2 tablespoons dairy-free eggnog
Toppings
- maple syrup
- dairy-free whipped cream
- ground nutmeg
Instructions
- Make the chia pudding by combining the chia seeds, nog, vanilla and salt together either in a blender (and pulse it every few minutes until it thickens) or you can whisk them together in a bowl (whisking every few minutes). Once thickened, pour it evenly into glasses or bowls and place in the fridge to finish setting up 30 minutes to overnight (if overnight cover).
- Make the vegan caramel sauce. In a small saucepan, melt the plant butter/coconut oil over high heat. Once melted, whisk in the maple syrup, vanilla and pinch of salt. Next, whisk in the nut/seed butter, whisking continuously until the mixture starts to thicken. Remove from heat and whisk in the baking soda (if using) and nog until it's smooth and silky like caramel sauce! It will thicken up as it cools, but if it's too runny add 1 more tablespoon of nut/seed butter.
- Top the chia pudding with a layer of the vegan caramel sauce, a drizzle of maple syrup, dairy-free whipped cream, and a sprinkle of nutmeg.
- Prep Time: 20 minutes
- Additional Time: 0 hours
- Cook Time: 5 minutes
- Category: Dessert
- Cuisine: American