Last Updated on April 2, 2024

Chia pudding made with your favorite plant-based eggnog topped with a layer of vegan caramel sauce, a drizzle of maple syrup, and dairy-free whipped cream to make this Vegan Caramel Eggnog Chia Pudding a healthy holiday dessert anyone will enjoy!

You see… I was craving eggnog. I can’t say that I’ve ever been a traditional eggnog fan, but the dairy-free eggnogs bring me all the cozy holiday feels and this year I found a new plant-based nog made with flax milk! So of course I grabbed that baby off the shelf so fast… and then it just hung out in the back of my fridge for a few weeks because I wasn’t quite sure what I wanted to do with it (besides drink it!). Perks of dairy-free people- buy and then decide what to do with it later and it doesn’t spoil.

Anywho, so I let it simmer in the back of my mind (fridge) until I then got an intense craving for chia pudding. It has been quite some time since I have made a chia pudding- since I developed a chia pudding recipe for my new dessert book, The Beginner’s Guide to Gluten-Free Vegan Baking, actually. And I’m kicking myself for not making this delicious gluten-free, vegan dessert sooner! With all of the holiday desserts and cookies I can honestly say this Vegan Caramel Eggnog Chia Pudding is at the top of my list of favorites this year.

It’s so easy to make too, it practically makes itself. You simply combine your favorite dairy-free eggnog with chia seeds until it gels up into a pudding-like consistency. Top it with a layer of my VEGAN CARAMEL SAUCE, a drizzle of maple syrup, dairy free whipped cream and a dash of nutmeg to finish it off. Simple. Sometimes the simple things in life are the most satisfying, amiright?!

This recipe will make two, but dang it I wish I woulda made more. Feel free to double the recipe! This will definitely be a recipe I make again before the eggnog season is over with. And a little trick to making the chia pudding- I like to add the nog and the chia seeds to a blender and just pulse it every few minutes while it thickens. Then you can pour it into glasses or bowls and refrigerate them until they’re ready, like 20 minutes or you can make them ahead of time and let them set up overnight.

The homemade vegan caramel sauce is so simple to make as well and is made with a nut/seed butter, maple syrup, plant butter, and vanilla. I buy the dairy-free whipped cream but you can also whip up some coconut whipped cream too if you’re feeling ambitious. I’m pretty certain you’ll scarf these down in no time at all, but if you should have enough will power to save one, just cover it with some plastic wrap (or store in an airtight container) until the craving hits again! 😉 Be sure to leave a comment below, and don’t forget to tag me on Instagram or Facebook! Season’s Greetings my friends!

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Vegan Caramel Eggnog Chia Pudding

Yield: 2 servings

Prep Time: 20 minutes

Cook Time: 5 minutes

Total Time: 25 minutes

Chia pudding made with your favorite plant-based eggnog topped with a layer of vegan caramel sauce, a drizzle of maple syrup, and dairy-free whipped cream to make this Vegan Caramel Eggnog Chia Pudding a healthy holiday dessert anyone will enjoy!

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Ingredients

Eggnog Chia Pudding

• 1/4 cup chia seeds (I used white chia seeds but you can use any variety)
• 1 cup dairy-free eggnog
• 1 teaspoon pure vanilla extract
• pinch salt

Vegan Caramel Sauce

• 3 tablespoons vegan/plant butter (may sub with coconut oil instead if you wish)
• 2 tablespoons maple syrup
• ¼ teaspoon pure vanilla extract
• Pinch of salt
• 2 tablespoons almond/peanut/sunflower seed butter (I used sunflower seed)
• ½ teaspoon baking soda, optional to give it a more caramel color
• 2 tablespoons dairy-free eggnog

Toppings

• maple syrup
• dairy-free whipped cream
• ground nutmeg

Instructions

1. Make the chia pudding by combining the chia seeds, nog, vanilla and salt together either in a blender (and pulse it every few minutes until it thickens) or you can 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 finish setting up 30 minutes to overnight (if overnight cover).
2. Make the vegan caramel sauce. In a small saucepan, melt the plant butter/coconut oil over high heat. Once melted, whisk in the maple syrup, vanilla and pinch of salt. Next, whisk in the nut/seed butter, whisking continuously until the mixture starts to thicken. Remove from heat and whisk in the baking soda (if using) and nog until it's smooth and silky like caramel sauce! It will thicken up as it cools, but if it's too runny add 1 more tablespoon of nut/seed butter.
3. 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.

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