Vegan Gingerbread Pudding Pots

• Produce

  • 1/2 tbsp Ginger, ground

• Refrigerated

  • 1 1/2 cups Soy/almond milk, Unsweetened

• Canned Goods

  • 1 14oz can Coconut milk

• Condiments

  • 1 Gingernut cookies and golden syrup
  • 1/2 tbsp Molasses
  • 9/16 cup Treacle

• Baking & Spices

  • 1/2 tbsp Cinnamon, ground
  • 1/4 tsp Cloves, ground
  • 1/4 tsp Sea salt

• Oils & Vinegars

  • 1/3 cup Coconut oil

• Nuts & Seeds

  • 1 1/2 cups Cashews, raw

• Snacks

  • 6 Gingernut cookies, Vegan

• Other

  • Seeds of 1/2 a scraped Vanilla Pod

Found on crazyvegankitchen.com

Description

Ingredients

• Gingerbread Pudding:
• 1 1/2 cups Raw Cashews
• 1 1/2 cups Unsweetened Soy/Almond Milk
• 1/2 cup Golden Syrup
• 1/3 cup Melted Coconut Oil (refined variety as it has a neutral taste)
• Seeds of 1/2 a scraped Vanilla Pod
• 1/4 teaspoon Sea Salt
• 1/2 tablespoon Ground Ginger
• 1/2 tablespoon Ground Cinnamon
• 1/4 teaspoon Ground Cloves
• 1/2 tablespoon Molasses
• 6-8 Vegan Gingernut Cookies, crushed with a rolling pin
• Whipped Coconut Topping:
• 1 14oz can Coconut Milk, chilled overnight
• 1 tablespoon Golden Syrup
• Extra Crushed Gingernut Cookies and Golden Syrup for garnishing

Directions

• Prepare Gingerbread Pudding by blending all ingredients in a high speed blender until smooth. This may take a few minutes and require you to scrape the sides of the blender down occasionally as the pudding mixture is thick.
• Meanwhile, scatter crushed Gingernut Cookies into the bottom of dessert cups or whatever vessel you are serving your pudding in.
• Once pudding mixture has blended smooth, transfer to cookie filled dessert cups, smoothen out and allow to set in the refrigerator for 3-4 hours or till cold and thickened.
• Just before serving, prepare Whipped Coconut Topping.
• Open your can of chilled coconut milk and scoop out solidified coconut fat. Use leftover liquid coconut milk/water for a soup or smoothie later on.
• Transfer coconut fat to a bowl with Golden Syrup. With electric beaters, whip until coconut fat is fluffy and resembles whipped cream (a few minutes of whipping is all you need).
• Dollop whipped topping on chilled puddings, and drizzle with more Golden Syrup before scattering more crushed Gingernut Cookies on top.
• Enjoy!