Pumpkin Pie Chia Pudding

If you’ve been following my blog for a while, you’ve probably noticed a trend of seasonal chia pudding recipes. So of course October comes with the trend of pumpkin!

I already make some vegan pumpkin spice cheesecake bars, but I couldn’t leave pumpkin season behind without a chia pudding recipe!

THE RECIPE

INGREDIENTS

Chia pudding:

4 tbsp chia seeds
1 cups almond milk
1/2 tsp cinnamon
1/4 tsp vanilla extract
1 tbsp maple syrup

Pumpkin pie mousse layer:

½ cup raw cashews, soaked in hot water for 1 hour then drained
5 tbsp coconut milk (full-fat from a can)
4 tbsp pumpkin puree (not pumpkin pie filling)
1 1/2 tbsp maple syrup
2 tsp pumpkin spice
Vegan whip cream to top (optional)

INSTRUCTIONS

Mix the chia seeds, almond milk, cinnamon, vanilla extract and maple syrup, together in a bowl. Whisk for 30 seconds until everything is well combined.
Place in the fridge and allow to firm up for 30 minutes.
Place your cashews in a bowl, boil some water, and pour the boiling water over the cashews. Let sit for 1 hour to allow the cashews to soften.
Drain the cashews and pour them into a high-speed blender or food processor with the coconut milk, pumpkin puree, maple syrup, and pumpkin spice Blend until completely smooth.
Spoon the chia pudding evenly into 2 cups. Pour the pumpkin pie mousse mixture on top of the chia pudding.
Place in the fridge and let set for 1-2 hours, until the top firms up.
Top with vegan whip cream or any toppings you like!

Source: choosingchia.com