Best of both worlds are colliding today with my COZY CHIA SEED PUDDING WITH PUMPKIN CARAMEL
There are so many different ways of whipping up a batch of chia seed pudding – oat milk, whole milk, almond milk, or coconut milk – depending on your diet preferences.
Chia seed pudding is super nutritious (full of protein, fiber, omega 3, and minerals) and it can be both comforting and a breakfast you can have on the go!
And the pumpkin caramel, well that’s a concotion that I just threw together that makes this the perfect 🍁FAll 🍁 breakfast, snack or dessert!
Want more recipes? See them here!
PUMPKIN CARAMEL CHIA SEED PUDDING
- 4 tbsp chia seeds
- 1 cup unsweetened almond milk warm
- 2 red apples peeled, core removed, cut into slices
- 1 tsp coconut sugar
- 3 tbsp water
- 2 tbsp coconut oil melted
- 4 dates, pitted soaked
- 2 tbsp pumpkin puree canned
- 1/2 cup full fat coconut milk warm
- 1 tsp pumpkin spice
- 1/2 cup chopped pecans lightly toasted
- 1/4 tsp salt
- 2 tbsp almond butter
- Add the chia seeds into a medium bowl, then add the almond milk gradually, stirring continuously. Set aside for 15-20 mins.
- Heat 1 tbsp coconut milk into a non-stick skillet, add the apples, coconut sugar and water, mix and bring to boil over medium heat. Simmer for 5 minutes, until the water is absorbed, and the apples are slightly cooked but still a crunchy.
- Drain the dates and add them into the blender with the coconut milk, pumpkin puree, 1 tbsp coconut oil, pumpkin spice and salt, and process to obtain a smooth liquid.
- Divide the chia pudding into the serving jars, top with the stewed apples and almond butter, drizzle with pumpkin caramel and garnish with chopped pecans.
- Serve immediately or lid the jars and pack to go.
