Charissa Areington is a Hong Kong-based health and fitness nutritional coach who brings us a delicious recipe each week. The recipes are based on Nuzest, a premium supplement designed to provide the body with the balance of vitamins and minerals it needs. As the holiday season approaches, we’re focusing on festive dishes. We all know the joys and challenges of holiday time, but by adding a bit more wholesomeness to our dishes, we don’t have to feel we are totally jeopardising our hard-earned healthy practices this year. This recipe for Vanilla Coconut Gingerbread Caramel Pudding is one example.
A word from Charissa
We all know that during the holiday season, there are a lot of those sneaky calories that we don’t really get to see or think about. Being mindful when it comes to balancing those festive treats with something just as tasty less the hidden calories, will not only satisfy your sweet tooth but give you the opportunity to have a balanced festive celebration.
This vanilla gingerbread caramel pudding is a great healthy dessert/ breakfast alternative that is high in antioxidants and healthy fats. Pomegranates especially are rich in fibre, vitamins, minerals along with bioactive plant compounds.
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Recipe: Vanilla Coconut Gingerbread Caramel Pudding
Serves 2
Ingredients
Vanilla Chia Layer:
- 3 tablespoons of unsweetened desiccated coconut
- 2 tablespoons of chia seeds
- 1 tablespoon of hempseed
- 1 serving of Nuzest Clean Lean Vanilla 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 Kids Good Stuff Vanilla Caramel
- 1 teaspoon of vanilla extract
- 1 teaspoon of gingerbread spice
- dash of nut milk
Instructions
- Start by mixing all the chia ingredients together, cover and set aside in the fridge whilst making your caramel gingerbread layer.
- For the caramel gingerbread layer, start by adding all the ingredients to your blender, apart from the nut milk.
- 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, you can start layering your serving glass.
- I added some delicious pomegranate and dark raw cacao nibs between the vanilla coconut and caramel layers. Not only are the pops of colour inviting to the eye but inviting to the digestive system as well.
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See more great recipe ideas in our Wine & Dine section!
