Name: Pumpkin Chia Pudding
Ingredients: 1/2 cup coconut milk; 2 tbsp pumpkin (canned); 1 tbsp chia seeds; 3/4 tsp pure maple syrup; 1/4 tsp allspice (cinnamon is an option); 1/4 tsp vanilla; 1 tbsp raisins (no sugar added; can substitute dried currants); 4 tsp coconut (unsweetened, shredded)

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Food Category: Breakfast, Dessert / Breads

Dietary Preference: Dairy Free, Gluten Free, Vegetarian

This is a delicious fall twist to our original chia pudding.

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Servings Serving

Cal 280 kcal

Protein 4 g

Carbs 20 g

Fat 20 g

Added Sugar 4 g

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No. of Servings

Ingredients

▢ ½ cup coconut milk
▢ 2 tbsp pumpkin (canned)
▢ 1 tbsp chia seeds
▢ ¾ tsp pure maple syrup
▢ ¼ tsp allspice (cinnamon is an option)
▢ ¼ tsp vanilla
▢ 1 tbsp raisins (no sugar added; can substitute dried currants)
▢ 4 tsp coconut (unsweetened, shredded)

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Instructions

Put all ingredients (except coconut) in a large mason jar or other container with a lid. Shake for 1 minute.
Put the jar in the fridge overnight or for at least 3 hours.
Preheat the oven to 300º.
Place the shredded coconut on a baking sheet and cook until just golden (about 5 min).
Dish the pudding into bowls and top with coconut before serving.