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| Prep Time | 5 minutes |
| Cook Time | 2-8 hours (for chilling) |
| Servings |
servings
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Ingredients
- 1/4 cup chia seeds
- 1 1/2 cups almond milk unsweetened, or coconut milk
- 1/2 cup pumpkin puree
- 2-3 dates Medjool
- 2 tablespoons almond butter
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon ground
- 1/4 teaspoon nutmeg ground
- 1/8 teaspoon ginger ground
- 1/8 teaspoon cloves ground
Ingredients
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Rate this recipe!
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Instructions
- Place chia seeds in a clean, dry, 1-quart jar with a tight-fitting lid and set aside.
- Put almond milk, pumpkin puree, dates, almond butter, vanilla, and spices in an upright blender. Blend on high speed for at least one minute or until completely smooth.
- Pour half of the mixture into the jar with the chia seeds, tighten lid, and shake well, making sure no chia seeds stick to the bottom.
- Add remaining pumpkin mixture, tighten lid, and shake until chia seeds are evenly distributed.
- Place in the fridge and chill for 2 hours or overnight. It’s ready when the mixture has thickened and is thoroughly chilled.
Recipe Notes
*Or substitute 1 1⁄2 teaspoons pumpkin pie spice
Adapted from At Home in the Whole Foods Kitchen by Amy Chaplin.
Image from hellowholefoods.com