Thursday, January 8, 2015

Paleo Pumpkin Chia Pudding

I don't post dishes using chia seed too often because I'm not a fan of the tapioca-like texture they develop in many recipes. I usually stick to baking with them (as an egg replacement) or adding them to shakes and smoothies.

Thanks to Clean Eating magazine, though, I have finally found a chia pudding recipe that I can recommend. First off, it's pumpkin-based (which is ALWAYS a positive for me). It's also totally naturally sweetened thanks to pitted dates. Most importantly, however, it's pureed so has a creamy texture. You honestly can't tell that it's a chia pudding!

I made this in a large mason jar and then divided it amongst four smaller ones. It's great to have healthy breakfasts on hand that are good to go.

This is tasty on its own but looks and tastes even better with a little garnish on top, such as raw cacao nibs, shredded coconut or chopped raw nuts.

Can't recommend this one enough!

Paleo Pumpkin Chia Pudding

2 cups unsweetened almond milk (I used vanilla)
1/2 cup pitted dates
1/3 cup chia seeds
3/4 cup canned organic pumpkin
1/2 - 3/4 tsp. pumpkin pie spice or ground cinnamon
pinch of salt

In a large jar with a lid combine milk, chia & dates. Cover, shake & refrigerate for 4-8 hours.

Pour mixture into a blender and process until smooth. Add pumpkin, spice and salt. Blend again until thoroughly combined.

Divide pudding among 4 smaller jars. Refrigerate for 1 hour more before serving to completely set.

This pudding can be stored for up to 5 days in the refrigerator.