PUMPKIN VEGAN PUDDING
- 1 cup almond milk
- 1/2 cup pumpkin puree
- 5 pitted dates boiled in water between 10-12 minutes, then drained
- 1/4 cup Karen Berrios Chia Seeds
- 1/2 teaspoon nutmeg
- 1/4 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- Pinch of sea salt
Mix all ingredients. Whisk until very smooth texture. Pour into jars, cover, and refrigerate overnight.. Mix pudding before serving. Top with organic coconut whipped cream, cinnamon and enjoy!
- Source of Omega-3 Fatty Acids
- Source of fiber and protein
- Energy enhancer
- Immune booster
- Sense of satiety
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