Dairy Free Gingerbread Pudding

• Vegetarian
• Gluten free

• Produce

  • 1 Cacao nibs
  • 1 tsp Ginger

• Refrigerated

  • 2 Egg yolks

• Condiments

  • 1/2 tbsp Molasses

• Baking & Spices

  • 1 1/2 tsp Cinnamon
  • 1/8 tsp Cloves, ground
  • 2 tbsp Coconut sugar
  • 1 pinch Kosher salt
  • 1/4 tsp Nutmeg
  • 3 tbsp Tapioca starch

• Nuts & Seeds

  • 2 cups Almond breeze almondmilk cashewmilk blend, unsweetened

Found on runningtothekitchen.com

Description

Ingredients

• 2 cups unsweetened Almond Breeze Almondmilk Cashewmilk Blend
• 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

Directions

• 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.