Chocolate Pumpkin Chia Pudding

Chocolate Pumpkin Chia Pudding

Chocolate Pumpkin Chia Pudding

I LOVE Fall – everything about it, the beautiful colors and the way the light changes, new ingredients in season, a crispness in the air calling for boots and sweaters.

This recipe takes advantage of some of the wonderful flavors of fall and is somewhat reminiscent of Pumpkin Pie. It is a really nice treat, not overly sweet with a really nice mouth feel. It is also a great way to get some chia seeds in your diet without the issue of getting them suck in your teeth.

Use whatever milk you like, just be aware that different milk with change the flavor some. The honey is warmed only so that it mixes better with the cold ingredients, it is not necessary but it does make things a little easier. To warm the honey I put it in a small dish and place that in a small pan filled with water. I turn the heat on low and let it sit for a few minutes until it becomes more fluid.

 

Ingredients

Clockwise: Spices, honey, chia, pumpkin puree

Clockwise: Spices, honey, chia, pumpkin puree

Milk of choice, 1 ½ cups (I’ve used whole cows milk and almond milk)

Chia seeds, 1/3 cup

Cocoa powder, 1 tsp unsweetened

Pumpkin puree, 2 tbsp

Honey, 2 tbsp warmed

Vanilla, ½ tsp

Ginger, 1/8 tsp ground

Cinnamon, 1/8 tsp ground

Nutmeg, a dash ground

 

Serves: makes 1 pint jar’s worth

Time – Prep and Cooking: 4-24 hrs (depends on how long you let it sit)

 

1. Mix all ingredients in a pint jar and shake or stir until combined.

2. Place in the fridge and let set for at least 4 hours, preferably overnight, shaking or stirring every-so-often (a bit more frequently in the beginning to make sure that the seeds are as evenly spread around as possible.)

The pudding ready to go into the fridge 

The pudding ready to go into the fridge 

What do you love about Fall? 

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Basics: Pumpkin Puree