Pumpkin Chia Seed Pudding

Pumpkin Chia Seed Pudding

Halloween may be over, but there’s still plenty of time left this fall and winter to enjoy this warming treat. Pumpkin is full of fiber, healthy carbohydrates, potassium, magnesium, and vitamins A & K. This is a dessert that can also be disguised as a breakfast or snack. And. It takes about 5 minutes to make. And. It tastes like a pumpkin-pie in a jar. Creamy, seasonal, with a hint of chocolate. Now, please excuse me while I go lick the jar!

This recipe is vegan, gluten free, dairy free, and paleo.

1 cup pumpkin puree
1/4 – 1/2 cup almond milk
3 Tbsp chia seeds
1 dash sea salt
1 dash cinnamon, optional
2 Tbsp maple syrup, add more to taste if desired
Toasted coconut flakes and cacao nibs for garnish

1. Whisk all ingredients together and chill in fridge for 2-3 hours.
2. Remove from fridge and top with coconut and cacao. Enjoy every bite.

Soundtrack: Witchcraft by Bill Evans.

1 Comment

  1. Wow! Talk about the yum factor. This sounds and looks delicious Julie! Super healthy too! Great combo and I like the added chocolate and cinammon touch. So creative! Yum!


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