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This Pumpkin Chia Pudding recipe is a nice alkaline treat perfect for Thanksgiving! It's a perfect way to satisfy a snack or dessert urge, while still being healthy without all the acid of traditional holiday pudding.
Pumpkin Chia Pudding
INGREDIENTS [Serves 2]
- 2 cups coconut water or filtered water (I prefer coconut water, it’s sweeter)
- 1/2 cup cashews
- 1/4 cup pumpkin puree (organic canned) or fresh pumpkin
- 2 tbsp. coconut oil
- 1 tbsp. unsweetened coconut flakes
- 1 tsp. cinnamon
- 1/4 tsp. nutmeg
- 3 medium sized dates (if large, use 2 1/2)
- 1/8 tsp. sea salt (Celtic Grey, Himalayan, or Redmond Real Salt)
- 2 tsp. vanilla (I prefer Medicine Flower Vanilla, 15 drops)
- 6 tbsp. chia seeds
DIRECTIONS
- Blend all ingredients EXCEPT the chia in blender until thoroughly mixed (40-60 seconds).
- Then on lowest variable speed, add in your chia seeds, and blend on low speed for one minute to mix chia. If you don’t have a variable speed blender, mix chia with a spoon.
- Add into an airtight container, and refrigerate for at least 5 hours before serving.
- Garnish with cinnamon or nutmeg powder.
