Pumpkin Spice Chia Pudding

October 14, 2017

FALL IN A CUP. This is a perfect breakfast or pre- or post-workout snack that’s totally adaptable to your taste/ specific plan. It’s also vegan, gluten-free, paleo and keto friendly.

What you need (for 2 portions):

  • pure pumpkin (canned is fine)
  • pumpkin spice (or simply nutmeg & cinnamon)
  • full fat unsweetened coconut milk (400 ml can)
  • chia seeds
  • maple syrup
  • pure vanilla extract
  • toppings of your choice (Pictured: hemp seeds, EnjoyLife Mini Chips, shredded coconut. Toasted coconut, cacao nibs, chopped nuts or seeds would also make great toppings.)

What you do:

  1. mix the can of coconut milk and 5-6 tbsp of chia seeds with 1/2 teaspoon of vanilla and 1 tbsp of maple syrup. Stir well. Let sit in fridge for an hour or so.
  2. when pudding has set, scoop 1/4 of the mixture into each serving cup.
  3. follow with a layer of pumpkin (1/4 cup) in each serving cup.
  4. sprinkle a small pinch of pumpkin spice on top (or nutmeg and cinnamon)
  5. divide the rest of the chia pudding into the two serving cups.
  6. add another layer of pumpkin (1/4 cup) in each serving cup, followed by another sprinkle of pumpkin spice or cinnamon/nutmeg.
  7. add the toppings of your choice.

Bon appetit!

xx, Jennifer

 

*This recipe was inspired by the gluten-free goddess @nobread. Follow her!

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