VANILLA COCONUT GINGERBREAD CARAMEL PUDDING

VANILLA CHIA LAYER:

• 3 Tablespoons of unsweetened desiccated coconut
• 2 Tablespoons of chia seeds
• 1 Tablespoon of hempseed
• 1 Serving of Smooth Vanilla Clean Lean Protein
• 1 Cup of Almond Milk
• 1 Teaspoon of macadamia nut butter
• 1/3 Teaspoon of Nutmeg

GINGERBREAD CARAMEL LAYER:

• 1/2 Cup of smooth almond butter
• 1/2 Cup of coconut cream
• 1/3 Cup of date puree
• 2 Servings of Vanilla Caramel Kids Good Stuff
• 1 Teaspoon of vanilla extract
• 1 Teaspoon of Gingerbread spice
• Dash of Nut milk

1. Start by mixing all the chia seed ingredients together, cover and set aside in the fridge whilst making your caramel gingerbread layer.
2. For the caramel gingerbread layer, start by adding all the ingredients to your blender first apart from the nut milk.
3. Blend until smooth without any bits, if it is too thick you can add a little bit of your nut milk to the mix. Once the Caramel Gingerbread mixture is done, then you can start layering your serving glass.
4. I added some deliciously pomegranate and dark raw cacao nibs between the vanilla coconut + caramel layers. 
5. Not only are the pops of colour inviting to the eye but inviting to the digestive system as well. We have a great healthy pudding/breakfast dessert alternative that is high in antioxidants and healthy fats. Pomegranate especially are rich in fiber, vitamins, minerals along with bioactive plant compounds.