PUMPKIN SPICE CHIA PUDDING
✨Paleo/vegan/low-sugar✨
My #1 gut soothing and blood-sugar balancing friendly snack or on-the-go breakfast!
27 Weeks Pregnant over here and the pumpkin cravings are REAL. and you guys voted to bring on more fall recipes! So I’m starting with this chia pudding since it’s soooooo good and easy.
Chia pudding is by far one of my favorite go-to blood sugar balancing snacks. It’s cheap, easy, QUICK, and so nourishing. High in healthy fats, fiber and protein, and low or NO sugar! This one pretty much tastes like pumpkin pie to me, but better. Top with coconut whipped cream for a healthy dessert!
INGREDIENTS
(Two small servings or one single serving, double for leftovers/meal prep)
-1/4C chia seeds
-3/4C full-fat coconut milk (you could also use nut milk but it won’t be as creamy)
-1/4C pure pumpkin puree (canned) *not pie mix
-1-3 tbsp sweetener of choice (I used maple syrup but you can sub monk fruit or stevia sweetener for no sugar option)
-Dash of vanilla extract
-1 tsp pumpkin pie spice
-Pinch of sea salt
DIRECTIONS
1. Add all ingredients to a high speed blender.
2. Pulse for 30 seconds, then scrape down the sides of the blender and pulse again for 30 seconds.
3. Put the blender right in the fridge or transfer to a bowl first with a tight lid and let it refrigerate for at least 30 minutes. The longer it sits the more “gel-like” it will become.
4. When your ready to eat it, add it to a jar with a few more spoons of pumpkin puree, a sprinkle of crushed raw nuts and fresh figs or other fruit!
SAVE this recipe and TAG ME on Instagram if you try it out! 🧡
xoxo
Natalie
