Pumpkin Chia Pudding Parfait
- plant based, vegan, gluten free, paleo friendly -
1/4 cup chia seeds
1 cup coconut milk (or other milk)
1 can pureed pumpkin
Spices (cinnamon, nutmeg, clove)
Almond butter (optional)
For whipped cream:
1 can full fat coconut milk
Sweetener of choice
Mix chia seeds and water in a container with a lid and place in the fridge at least for a few hours to really thicken. Place chia mixture in blender. Add pumpkin, spices, and optional sweetener. I added a few drops of liquid stevia - maple syrup would probably taste great. Now, you can eat it just like this, but you’d really be selling yourself short. What you want to do is add some almond butter. Like two heaping tablespoons. This will make your pudding taste richer & creamier.
For the coconut whipped cream that I put on everything… Out can in refrigerator overnight. Turn can upside down, open, and pour the thin liquid into a container (save for smoothies or other recipes). Scoop out the thick coconut cream left in can and blend with hand mixer until,soft and fluffy. Add sweetener if desired. If it needs to thicken, place it in fridge for a couple hours.