Eggnog Chia Pudding

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 4 Dates, large

• Refrigerated

  • 4 Egg yolks

• Canned Goods

  • 1 14 oz can Coconut milk, full-fat

• Baking & Spices

  • 1 tsp Cinnamon
  • 1 tsp Nutmeg
  • 2 tsp Vanilla extract

• Nuts & Seeds

  • 6 tbsp Chia seeds

Found on stupideasypaleo.com

Ingredients

• 4 large dates or 2 tbsp raw honey
• 14 oz can full-fat coconut milk
• 4 egg yolks
• 2 tsp vanilla extract
• 1 tsp cinnamon
• 1 tsp nutmeg
• 6 tbsp chia seeds

Directions

• If using dates, place the dates in a heat-proof bowl and cover with boiling water. Let sit for 15-20 min to soften. Drain the water.
• Add the dates, coconut milk, egg yolks, vanilla, cinnamon, and nutmeg to the blender. Blend on high speed until the dates are broken down (about a minute). Pour mixture into a small heavy-bottomed pot.
• If using honey, combine the honey, coconut milk, egg yolks, vanilla, cinnamon, and nutmeg in a small heavy-bottomed pot. Heat on low, whisking constantly until the mixture thickens…this should only take a few minutes. Be careful! You don’t want it to curdle so do not let the mixture boil.
• Turn off the heat and add the chia seeds. Stir very well. Pour the eggnog pudding mixture into a storage container (I like Mason jars or other glass-lock containers) or serving glasses.
• Allow to sit for at least an hour, preferably 2 or more, before eating. Sprinkle with extra cinnamon or nutmeg or some coconut whipped cream before serving.