Pumpkin Chia Pudding

Image may be NSFW.
Clik here to view.Topped with Dark Chocolate Ganache, a decadent, yet easy and healthy autumn treat.

Chia seeds are good for you. The end.  Alright, I’ll tell you why.  These tiny little seeds are packed with Omega 3′s, protein, antioxidants and fiber! And, like all seeds, their nutrients are most readily available to us if they are sprouted (soaked) before eating.  Though different from many sprouted seeds, when soaked they become a gel consistency, which makes the perfect base for a you-name-that-allergy-free pudding.

Being that it’s fall and I can’t seem to make enough pumpkin recipes, I thought my first chia pudding might as well be Pumpkin Spice flavored! And it never hurts to add chocolate to anything… hence the chocolate ganache I decided to drizzle, well dump, on top! It’s so simple and can be made as far in advance as the night before! It also is easy to make this into a one, two, or ten serving dish with little effort!

Enough blabbing about it’s greatness, how about you try it and see for yourself Image may be NSFW.
Clik here to view.

The Innards:

• 1/4 cup Chia Seeds
• 3/4 cup + 2 TBSP Almond milk, unflavored
• 1/3 cup Pumpkin Puree
• 1 tsp Vanilla
• 1 tsp Honey (or to taste)
• 1-2 tsp Pumpkin Pie Spice Blend (to taste)
• 1/4 cup Dark Chocolate Chips

Serves: 2

Prep Time: 5 minutes

How To:

1. In a small mixing bowl whisk pumpkin puree, and all of your spices together including honey and vanilla.

2. Add in the 3/4 cup almond milk and whisk.

3. Add the chia seeds to the milk/pumpkin mixture, cover and let stand at least 10 minutes but up to a day in the fridge before serving.

4. When ready to serve, melt the dark chocolate and add in the rest of the almond milk to thin, either in the microwave or making a double broiler on the stove.

5. Drizzle the chocolate ganache over the pudding before serving and enjoy!

Image may be NSFW.
Clik here to view.Bon Appétit!

Image may be NSFW.
Clik here to view.

Image may be NSFW.
Clik here to view.