Chia pudding is a great source of omega-3 fatty acids, protein, antioxidants, fiber, magnesium, potassium, calcium, and other essential vitamins and minerals. This pumpkin chia pudding is made with full- fat coconut milk. Coconut milk adds even more nutrients including Lauric acid; which has antibacterial and antiviral activities. Lauric acid has also been linked with improved cholesterol levels and heart health.
Pumpkins not only have a uniquely delicious flavor, but also come with its own health benefits including; a good amount of vitamin C, vitamin E, B vitamins, potassium, manganese, flavonoids, and amino acids. Bon Appétit!
Ingredients:
Pumpkin Pudding
1 Can Organic Full- Fat coconut milk [1]
2 tbsp Chia seeds
½ Cup Organic Pumpkin Puree, BPA Free [2]
2 tbsp Almond Butter, unsweetened
1 tsp Stevia Powder or 5-7 Drops of Stevia
Directions:
Blend everything in a high-powered blender until the chia seeds are mostly broken down.
Store in the refrigerator for at least 2 hours.
Chocolate Pudding
1 Can Organic Full- Fat Coconut Milk
1.5 tbsp Raw Unsweetened Cacao
2.5 tbsp Chia seeds
1 tsp Stevia Powder or 5-7 Drops of Stevia
Directions:
Blend everything in a high-powered blender until the chia seeds are mostly broken down.
Store in the refrigerator for at least 2 hours.
I have the chocolate pudding on the bottom layered with the pumpkin pudding on top.
Topped with unsweetened carob nibs, pumpkin seeds, and flax seeds. You can make one pudding or the other, or both. ☺
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