So it’s Christmas Eve!! Just enough time to put up another holiday themed recipe. Cringe. Today I come bearing the gift of my Vegan Gingerbread Pudding Pots. This is a dessert you can whip up in under half an hour and have ready to serve after just a few short hours of chilling. Perfect for lazy dogs like myself who do everything last minute!

My Gingerbread Pudding Pots involve no cooking whatsoever, which is awesome when you’ve probably already got a sh*t ton of Christmas cooking to do. All you need is a blender and you’re ready to go.

I blend up Cashews, Soy/Almond Milk, Golden Syrup, Molasses, Ground Ginger, Ground Cinnamon, Ground Cloves, Vanilla Bean, Sea Salt, and Coconut Oil to make my pudding mixture. All the classic flavours you would find in a traditional Gingerbread Cookie recipe, doh! Oh, and don’t go substituting Agave Nectar or Maple Syrup for the Golden Syrup. Just freaking don’t, okay?

I also crush some vegan Gingernut Cookies and sprinkle some on the bottom of my pudding cups before filling them with Gingerbread Pudding. It’s all about the fu*king texture, people. And as if that wasn’t enough, the whole thing is finally crowned with a dollop of Whipped Coconut Cream, more biscuit crumbs and a drizzle of Golden Syrup.

Sounds good, tastes good, easy to make, what the f*ck are you waiting for?!? You probably have all the ingredients that you need to make this at home already as well, so get cracking! Scroll down to grab the full recipe for my spicy, creamy, Vegan Gingerbread Pudding Pots. See you next year!

