I have seen a few recipes for Chia Seed pudding floating around on the Internet. I finally decided to make one of them. I used a recipe PaleOMG posted but tweaked her recipe somewhat due to what I had available and allergies. This is a super easy to make recipe and it made for a great mid morning snack at work.
Here is the recipe for what I made.
Pumpkin Pie Chia Seed Pudding
1 - 1/2 cups carton unsweetened coconut milk
1/2 canned pumpkin puree
2 tablespoons almond butter
1 tablespoon raw honey
1 teaspoon pure vanilla extract
1 teaspoon cinnamon
1/8 teaspoon ground ginger
(I omitted 1/4 teaspoon nutmeg and 1/8 teaspoon ground cloves due to allergies)
pinch of salt
1/4 cup chia seeds
Place all ingredients into a bowl, except chia seeds, and whisk until smooth. Pour mixture into one large resealable jar or 3 smaller jars (I used 3 pint canning jars). Sprinkle chia seeds over top (if using more than one jar divide the 1/4 cup of chia seeds). Seal jars and shake until mixed. Place in refrigerator overnight.
Pudding ready to go into the refrigerator
The next day, ready to eat
