Chia seed puddings are simple and totally versatile. They’re also an amazing little superfood treats that pack lots of important nutrients. Perfect for breakfast or a healthy afternoon snack, chia seed puddings offer a variety of flavor possibilities.
Pumpkin Cheesecake Chia Pudding
The “cheesecake” layer is the perfect balance of tart and sweetness and the pumpkin chia seed pudding brings out all the flavors of Fall. Melt some dark chocolate and drizzle it into some fun Halloween shapes (like these bats) and you've got a fun Halloween treat the whole family can enjoy!
For the Chia Seed Pudding
- 1 cup full fat canned coconut milk
- ½ cup canned pumpkin
- 2 tsp pumpkin pie spice
- 1 tsp vanilla
- 4 tbsp chia seeds
- 1 tsp ghee optional
For the "Cheesecake"
- 1 cup cashews soaked and drained
- ½ cup ghee/butter
- 1/3 cup maple syrup or honey
- 3-4 tbsp lemon juice
- 1 tsp vanilla
Prepare the “cheesecake” by soaking the cashews in fresh water (soaked overnight, or at least 6 hours). Drain and rinse.
Combine the cashews, ghee, maple syrup/honey and vanilla in a blender or food processor. Blend until combined.
Add the lemon juice one tablespoon at a time. Taste in between additions of lemon juice to your “tartness” preference. Set aside.
In a small sauce pan over medium heat, combine the coconut milk, canned pumpkin, and pumpkin pie spice. Whisk to combine.
Add in the vanilla and stir to combine. Remove the mixture from the heat and add to a bowl with 4 tbsp of chia seed. Stir in 1 tsp ghee, if using, and set aside to thicken.
Alternate layers of “cheesecake” and pumpkin chia seed pudding. Drizzle with chocolate, caramel sauce, or maple syrup.