(WTNH)- April Godfrey makes a Chia pudding that can be eaten as a snack, a lunch on-the-go or even a healthy desert after a healthy dinner.
Pumpkin Chia Pudding
1 Cup pumpkin puree
1 Cup almond or coconut milk
2 Tbsp maple syrup (3 if you would like it a bit sweeter)
1 Tsp vanilla
1/2 Tsp cinnamon (you could also add a 1/4 tsp of nutmeg and cloves if you would like it really interesting!)
Scant 1/4 cup of chia seeds (Scant meaning make this 1/4 cup just shy of completely full):o)
-Place all of the ingredients into the blender except the chia seeds.
-Blend until well mixed and creamy.
-Add chia seeds and just pulse quickly until mixed. Not too much.
-Pour into a jar or serving dishes, cover and refrigerate over night or at least 4 hours
Coconut Whipped Cream
1 Can of full fat coconut milk
1 Tbsp maple syrup
1 Tsp vanilla
-Place the can of coconut milk in the refrigerator for 24 hours.
-Place the can of coconut milk in the freezer 1 hour before making the whipped cream.
-Open the can from the freezer and separate the “liquid” from the cream. I use the liquid in my morning smoothie the next day.
-Using a mixer or by hand, whip the coconut cream, add in the maple syrup and vanilla, continue to beat until soft peaks are forming.
-Top absolutely anything with this decadent, delicious, guilt free whipped coconut cream.
If you are topping your pumpkin chia pudding with whipped coconut cream, it is really nice to add a sprinkle of cinnamon.