Pumpkin Pie Chia Pudding | Modern Monk Life

Fall at the Farmer’s market brings some of the most lovely colors and foods. Sweet potato, pumpkin, squash, asparagus, and so many more delicious staples. Eating clean nutritious food for Thanksgiving will make most people gasp, but if you want to break the tradition of being rolled into bed after dinner, then you’ve come to the right place. I’ve compiled 22 recipes from the “blog-o-sphere” that I have personally prepared over the years that will be easy, healthy, and tasty options to serve this year.

If you have a small love affair for pumpkin like I do, you’ll enjoy this raw and tasty desert. Move over fake pumpkin spice flavor and say hello to the real thing. I like to make this one in small Mason Jars and you can easily double this recipe since it get devoured quickly.

Source: Tasty Yummies

serves 2-3 – makes approximately 3 cups

What you need:

1 cup coconut milk (the canned kind – lite or full-fat)
1 cup unsweetened almond milk (or other non-dairy milk of your choice)
1 cup pumpkin puree (here’s how to make it yourself)
2 teaspoons vanilla
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
pinch of ground cloves
5 medjool dates, pits removed
3 tablespoons chia seeds

Get to it:

Puree everything but the chia seeds in a blender until smooth, combined and thick. You may see a few little bits of the dates still, it’s OK. Pour the mixture into a glass bowl or a mason jar, stir in the chia seeds. Make sure to stir well to combine. Cover the bowl or put the lid on the jar. Keep in the refrigerator overnight or for at least 4 hours.

Spoon or pour into bowls, top with a sprinkle of cinnamon and maybe even some fresh whipped coconut cream, if you wish. Serve cool or room temperature.

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