Naturally sweet, antioxidant rich pumpkin is delicious for breakfast or a lightly sweetened dessert treat. Chia seeds are nutrient rich; high in Omega-3’s, fiber, protein and a good source of calcium. The Chia and ground flax
seeds naturally thicken the pudding, giving it a wonderful texture. If you prefer a smoother texture, place all of the ingredients in a high speed blender.
Cutting back on refined sweeteners can be hard. This recipe relies on the sweetness of the pumpkin, sweet spices and a handful of dates to add in a lightly sweet flavor. Enjoy this as is or feel free to add on additional toppings; granola, dairy free yogurt, coconut whipped cream or top with shaved chocolate & pomegranate seeds for dessert,
Set them up in small jars with lids so they are ready to take with you for a quick snack or breakfast on a busy day.
Pumpkin Chia Cups
Ingredients
- 6 each dates, dried pitted
- 2-1/2 cups Coconut milk unsweetened
- 1 cup pumpkin puree
- 1/4 cup chia seeds, white
- 2 Tablespoons flax seed, golden, ground
- 1/4 teaspoon almond extract
- 1 teaspoon Vanilla extract
- 1 teaspoon pumpkin spice blend
- 2 Tablespoon coconut flakes, dried, toasted
- 2 Tablespoons almond, slices, toasted
Instructions
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Puree pitted dates and coconut milk in high speed blender until smooth. In a medium sized bowl whisk together pumpkin puree, chia seeds, ground flax seeds, almond extract, vanilla extract and pumpkin spice blend. Add date and coconut milk mixture and whisk to combine. Set aside for 30 minutes until mixture is thickened. Taste and adjust flavorings as desired. If you would like a sweeter flavor add a tablespoon or two of maple syrup or honey. Divide pumpkin mixture into serving bowls, glasses or jars and top each with toasted coconut flakes and almond slice. Garnish with a sprinkle of cinnamon if desired.
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Chef's Notes: Use fresh or canned pumpkin puree or substitute mashed sweet potato or other winter squash such as butternut squash.