Pumpkin Chia Seed Pudding

October 13, 2013

Chia seeds are today’s greatest superfood. That “superfood” word is used so often these days but it s not often you come across a seed that provides protein, fat, fiber, and loaded with omega-3 fatty acids. I made this recipe for breakfast but it could also be used for a dessert.

Ingredients

1 cup unsweetened almond milk or coconut milk or a combo of both.

1 cup pumpkin puree (canned or home made but ensure that nothing is added

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 or stevia to taste

3 tablespoons chia seeds

 

Puree everything but the chia seeds in a blender until smooth, combined and thick. Pour the mixture into a glass bowl or a mason jar, stir in the chia seeds. Make sure to stir well to combine. Cover and refrigerate 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.