Ingredients.
Chia Pudding
- 1/4 cup chia seeds
- 1 cup dairy-free eggnog
- 1 tsp pure vanilla extract
- pinch salt
Vegan Caramel Sauce
- 2 tbsp vegan/plant butter
- 2 tbsp maple syrup
- 2 tbsp almond/peanut/sunflower seed butter
- 2 tbsp dairy-free eggnog
- ½ tsp baking soda, optional to give it a more caramel color
- ¼ tsp pure vanilla extract
- Pinch of salt
Toppings
- dairy-free whipped cream
- ground nutmeg
- maple syrup
Method.
Make the chia pudding by combining the vanilla, chia seeds, nog and salt together in a blender and pulse it after every few minutes until it thickens. Once thickened, pour it evenly into bowls and place it 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 coconut oil / plant butter over high heat. When it’s melted you can now 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 and nog until it’s smooth and silky like caramel sauce!
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.
Enjoy!
