FALL DESSERT ALERT!! This pumpkin pie spiced chia pudding is ANYTHING but basic, but in all honesty would probably be really delicious aside a #PSL. I love making healthier versions of classic flavors and this little cup really delivers. With lots of heart healthy fats from chia, coconut milk, flax & nuts, fiber from pure pumpkin puree and naturally sweetened with dates, this chia pudding takes you straight back to chafing your legs on those hay bales at the pumpkin patch (ugh, hated that).
Ingredients:
Pecan Crust:
1/2 cup toasted pecans
1 tbsp flax seed
2 tbsp gluten free rolled oats
1 tbsp coconut oil
4 pitted dates
1 tbsp date butter (or maple syrup)
Caramel Date Sauce:
1 tbsp Earth Balance spread
2/3 cup date butter
1/4 coconut milk
1 tsp vanilla extract
pinch of sea salt
Pumpkin Pie Chia Filling:
1 cup coconut milk
1/2 cup pumpkin puree
1/4 cup + 1 tbsp chia seeds
1 tbsp pumpkin pie spice ( more if desired)
1 1/2 tbsp vanilla extract
4 tbsp date butter
pinch of sea salt
Instructions:
Blend all crust ingredients in a blender or food processor. Press into cups or container (this made me 6 small cups). Place in refrigerator to set.
Start Date Caramel Sauce. Simmer all ingredients on medium heat w/ rolling boil for about 5 mins until it starts to thicken. Remove from heat & let sit for 10 mins to thicken.
Start Filling. Combine all ingredients in a bowl. Fill cups on top of crust. Top with salted date caramel & swirl in with a toothpick. Top with toasted pecans & return to fridge for 2-4+ hours to set.
These are great desserts to make ahead! They stay really delicious up to 7 days in the fridge.
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