Before Christmas I definitely maxed out on the amount of gingerbread cookies. They were excellent – both the colourful ones with chocolate and the fluffy ones with lemon icing. Unfortunately, their amount exceeded the capability even of my children. The fluffy gingerbread cookies were a bit stale and not so appetizing. It was a pity to throw them away and pointless to force ourselves to eat them.

A few days after Christmas I prepared a dessert with chia seeds and crushed gingerbread cookies. I put some small, juicy pieces of pomegranate on top of the fabulous dessert. It was yummy and colourful, and I didn't throw anything away.

Ingredients (for 4 people)
4 tablespoons of chia seeds
400ml of coconut milk
100ml of almond milk
3 tablespoons of light honey
half a teaspoon of vanilla essence
200g of gingerbread cookies with icing
1 pomegranate

Pour the coconut milk, almond milk and vanilla essence into a pot. Heat it up so that the ingredients mix well. Don't bring to the boil! Remove from the heat and leave it to cool down, and then add the chia seeds and honey and mix them in. Leave for 15 minutes and mix again. Leave the chia seeds for a couple of hours (the best for the whole night). Put the right amount into some small bowls. Decorate with the crushed gingerbread cookies and pomegranate.

Enjoy your meal!

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Chocolate mousse with raspberries
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