This gluten-free, dairy-free, sugar-free, vegan chia pudding brings all the tastes of fall together in one place. Enjoy this pumpkin spiced pudding for breakfast or as a midday snack. Recipe makes approximately 3-4 4 oz. servings, or 2 7-8 oz. servings.
Ingredients (organic/biodynamic)
- 4 pitted Medjool dates
- 1 c. plant-based milk of choice
- 1/2 c. fresh or canned pureed pumpkin
- 1 tsp. vanilla extract
- 1 tsp. ground Ceylon cinnamon
- 1/4 tsp. ground ginger
- 1/4 tsp. ground nutmeg
- 1/8 tsp. ground clove
- Pinch of Celtic Sea Salt®
- 1/4 cup chia seeds
- Plant-based yogurt for topping (optional)
Instructions
- Place the dates into a small bowl or mug, and cover with boiling water. Let sit for approximately 10 minutes.
- In a medium-sized bowl, blend together milk, pumpkin, and vanilla until thoroughly mixed.
- In a small cup or bowl, combine the four spices together and mix until thoroughly blended.
- Add 1 teaspoonful of the spice blend and a pinch of salt to the pumpkin mixture and whisk together to combine.
- Drain all water from the dates and add them to the pudding mixture.
- Use an immersion blender to mix thoroughly or pour mixture into a tabletop blender and blend until thoroughly mixed.
- Taste your pudding base and adjust seasoning as needed, making sure to reserve a little of the spice blend for garnish.
- Stir in chia seeds so they’re well distributed throughout the pudding.
- Pour mixture into jars or bowls, cover, and refrigerate for at least 1 hour or overnight.
- Top with plant-based yogurt, dust with remaining spice blend, and enjoy!
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