Ginger-Spice Festive Jelly Protein Pudding

I don’t even know how to describe this dish.. I guess its a sort of protein christmas cake jelly/panna cotta, but is more dense and quite a bit harder. Just try it for yourself and you’ll know exactly what I mean!

Serves: 1



  • 15g ginger biscuit vegan protein blend
  • 10g coconut sugar (1 tbsp)
  • 210ml plant based milk (I used coconut)
  • 1/2 tsp cinnamon powder
  • 1/4 tsp nutmeg powder
  • 1 tbsp agar agar powder
  • 50ml boiling water


  1. In a small pan, mix the protein, sugar, milk, cinnamon and nutmeg and bring to a boil
  2. Turn down the heat to a simmer, and combine the agar agar powder with boiling water in a measuring jug, mixing it quickly but thoroughly
  3. Pour agar-water mixture into the pan, give it a quick whisk so everything is combined and pour into a bowl (or any moulds you wish)
  4. Refrigerate for at least 1 hour, then enjoy!

Toppings: salted caramel co-yo yogurt, pecan nuts, mixed peel, raisins, cinnamon, cranberries


Leave a Reply

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s