Vegan Caramel Eggnog Chia Pudding
Ingredients
Eggnog chia pudding
- 1/4 cup chia seeds
- 1 cup dairy-free eggnog
- 1 teaspoon pure vanilla extract
- pinch salt
Vegan caramel sauce
- 3 tablespoons vegan butter
- 2 tablespoons maple syrup
- 1/4 teaspoon pure vanilla extract
- Pinch of salt
- 2 tablespoons almond or peanut or sunflower seed butter
- 1/2 teaspoon baking soda, optional
- 2 tablespoons dairy-free eggnog
Toppings
- maple syrup
- dairy-free whipped cream
- ground nutmeg
Preparation
Make the chia pudding by combining the chia seeds, eggnog, vanilla and salt together either in a blender, pulsing every few minutes until it thickens, or 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 set for 30 minutes to overnight; cover if overnight.
Make the vegan caramel sauce. In a small saucepan, melt the vegan butter or coconut oil over high heat. Once melted, whisk in the maple syrup, vanilla and pinch of salt. Next, whisk in the nut or seed butter, whisking continuously until the mixture starts to thicken. Remove from heat and whisk in the baking soda, if using, and eggnog until smooth and silky. It will thicken as it cools; if too runny, add another tablespoon of nut or 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.
Tips
You can use any variety of chia seeds.
Substitute vegan butter with coconut oil if desired.
Baking soda is optional and helps with color.
Adjust the caramel sauce consistency with additional nut or seed butter if needed.
