Pumpkin and Coconut Chia Seed Pudding

Pumpkin and Coconut Chia Seed Pudding

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Ch-ch-ch-chia! This delightful little treat is the perfect thing to satiate my sweet-tooth without actually indulging in a sugary bite. This version of pumpkin coconut chia pudding tastes like a dreamy slice of pumpkin pie. Honest to pete. If you are a fan of the pie then you’ll want to get on this pudding asap.pumpkinchia4 Unlike most pumpkin pies, this pudding is chock full of ingredients that are actually good for you! Chia seeds may be tiny but they pack a powerful nutritional punch. They pumpkinchia2are incredibly high in fiber, and are an excellent source of protein and omega 3’s. Because of this, chia seeds help to stave off hunger, which makes them a great choice at breakfast. Pumpkin puree is no slouch in the fiber department either! It also supports a strong immune system, and it’s delightfully seasonal right now and will make you feel happy you are being so festive. While many use almond milk for their chia pudding, I’m a big fan of full-fat coconut milk. It’s creamy consistency lends a major hand to the light but luscious texture of this pudding. Yes, yes….it’s got a lot of fat. But it’s mostly medium chain triglycerides vs. pumpkinchia1long chain. These fats are more easily broken down by the body and are also more easily used as energy than long chain triglycerides. Because I love this fatty milk so much, I threw in some unsweetened shredded coconut too! And finally, a little blackstrap molasses to give it just the right kind of subtle sweet. Blackstrap molasses have a lower glycemic index than regular sugar and it doesn’t cause your blood sugar to spike the way table sugar does. As we learned from Myara, it’s also an excellent source of calcium!

The ratio of protein to fats-to carbs makes this a delectable treat that tastes amazing and will give your body and mind the sustainable energy it needs to kick butt all day! Or, serve this up with some coconut whipped cream and have a kick butt dessert!

Makes about 2 ½ c pumpkinchia3Ingredients: 1 can full fat coconut milk (I love Thai Kitchen’s organic coconut milk) ½ c pumpkin puree ¼ c unsweetened coconut flakes 3 Tbsp blackstrap molasses ½ tsp pumpkin pie spice ¼ tsp cinnamon 6 Tbsp chia seeds toasted pecans and ground flaxseed for garnish (optional)

Directions: Blend all the ingredients, except the chia seeds. Pour into your pudding jar or container and stir in chia seeds. Cover and refrigerate overnight or at least 8 hours. Get your pudding on. 

Lauren-2

 

 

 

 

 

 

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