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Gingerbread chia with hazelnuts

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Ingredients for 2 servings:

  • 4 dates
  • 350 ml coconut milk
  • 5 tbsp chia seeds
  • ½ tsp vanilla powder (or the pulp of half a vanilla pod
  • tsp gingerbread spice
  • 5 hazelnuts, coarsely chopped

Instructions

Working time approx. 10 minutes; Rest time approx. 6 hours; Total time approx. 6 hours 10 minutes

Soak the pitted dates overnight in half of the coconut milk. Add the chia seeds, vanilla powder, and gingerbread spice to the other half of the coconut milk and refrigerate it overnight. Blend the dates and coconut milk in a blender until well blended. Add the chia pudding and divide the liquid between two glasses or plates. Garnish with the hazelnuts.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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