Pumpkin Pie Chia Pudding

By á-5108

Ingredients

• 1 cup coconut milk (the canned kind – lite or full-fat)
• 1 cup unsweetened almond milk (or other non-dairy milk of your choice)
• 1 cup pumpkin puree
• 2 teaspoons vanilla
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• pinch of ground cloves
• 5 medjool dates, pits removed
• 3 tablespoons chia seeds

Details

Servings 2
Adapted from community.toneitup.com

Preparation

Step 1

serves 2-4 – makes approximately 3 cups

Puree everything but the chia seeds in a blender until smooth, combined and thick. You may see a few little bits of the dates still, it’s OK. Pour the mixture into a glass bowl or a mason jar, stir in the chia seeds. Make sure to stir well to combine. Cover the bowl or put the lid on the jar. Keep in the refrigerator overnight or for at least 4 hours.

Spoon or pour into bowls, top with a sprinkle of cinnamon and maybe even some fresh whipped coconut cream, if you wish. Serve cool or room temperature.