Now I must say that I gave these babies a taste before putting them in the refrigerator and it took all my will power not to gobble them all up!!! They were so rich and creamy! No grainy chia seed texture in these beauties!
Pumpkin Chia Seed Pudding Cups
Serves: 6
Recipe adapted
from: wwww.wholenewmom.com
Ingredients for
pumpkin pudding:
1 cup of nondairy
milk (I used flax seed milk)
1 cup of organic pumpkin
(get a BPA lined can)
1 tsp. pure vanilla
extract
½ cup chia seeds
1 ¼ tsp. pumpkin
spice*
1 drop of vanilla
stevia
1/8 tsp. sea salt
Ingredients for
coconut whipped cream:
1 can full fat
coconut milk, kept in refrigerator overnight
1-2 tsp. honey, or
other choice of sweetener like stevia
Instructions:
1. Place all the
ingredients in a blender and blend until pureed.
2. Distribute
pudding into 6 ramekins or cups.
3. Using a spoon
scoop the hardened coconut fat from the can and place in a bowl.
4. Using a
handheld mixer, whip the coconut fat until fluffy.
5. Add 1-2 tsp.
honey and whip with handheld mixer.
6. Add scoops of
coconut whipped cream to your pumpkin pudding cups.
7. Sprinkle with a
dash of pumpkin spice.
8. Place pumpkin
pudding cups in refrigerator until ready to eat.
*Instead of buying
pumpkin spice I mix my own at home:
3 Tbs. ground
cinnamon
2 tsp. ground ginger
2 tsp. ground
nutmeg
1 ½ tsp. ground
allspice
1 ½ tsp. ground
cloves
Mix together and
store in airtight container in a cool dark space…like your pantry or spice
drawer.
