This post will be short and sweet! :o)
I love Pumpkins and I love Chia Pudding so I have combined the two, makes sense right? Chia pudding is so diverse. It can be a snack, a lunch on-the-go or even a healthy desert after a healthy dinner. Chia pudding has seriously powered me through some pretty long days so I honestly swear by it. I also love how easy it is to prepare, especially if you are on the go! Pop all of the ingredients into a handy jar with a lid, pop said handy jar into the refrigerator over-night. In the morning grab completely delicious, protein packed, on-the-go fuel in a jar as you run out the door. Simple!(and let’s not forget delicious!)
If you read last week’s post you saw my list of the health benefits you enjoy from pumpkins. If you did not, check out Vegan Pumpkin Spice Cookies.
I steamed and mashed my pumpkin ahead of time and portioned it into 1 cup servings. I like to do this so that I can just grab the puree and use it as I please. If I feel like I will not use it all right away I just put the extra puree into the freezer for future use. Pre-measuring it and packaging it in portions for the freezer just makes it so easy to take out and use.
Okay, enough talk, here is my really delicious, perfect for Autumn, almost as good as pumpkin pie recipe for Spiced Pumpkin Chia Pudding!
Pumpkin Chia Pudding!
1 Cup pumpkin puree
1 Cup almond or coconut milk
2 Tbsp maple syrup (3 if you would like it a bit sweeter)
1 Tsp vanilla
1/2 Tsp cinnamon (you could also add a 1/4 tsp of nutmeg and cloves if you would like it really interesting!)
Scant 1/4 cup of chia seeds (Scant meaning make this 1/4 cup just shy of completely full):o)
-Place all of the ingredients into the blender except the chia seeds.
-Blend until well mixed and creamy.
-Add chia seeds and just pulse quickly until mixed. Not too much.
-Pour into a jar or serving dishes, cover and refrigerate over night or at least 4 hours
Coconut Whipped Cream (YUM!!!!)
1 Can of full fat coconut milk
1 Tbsp maple syrup
1 Tsp vanilla
-Place the can of coconut milk in the refrigerator for 24 hours.
-Place the can of coconut milk in the freezer 1 hour before making the whipped cream.
-Open the can from the freezer and separate the “liquid” from the cream. I use the liquid in my morning smoothie the next day.
-Using a mixer or by hand, whip the coconut cream, add in the maple syrup and vanilla, continue to beat until soft peaks are forming.
-Top absolutely anything with this decadent, delicious, guilt free whipped coconut cream.
If you are topping your pumpkin chia pudding with whipped coconut cream, it is really nice to add a sprinkle of cinnamon.
I hope you enjoy it!