Dr. D's Pumpkin Chia Pudding
For the longest time, I hated chia pudding. It was slimy and gelatinous and not at all a dessert. Then I tried my Dr's recipes and I became hooked. This one is creamy and flavorful with a nice pop from the seeds. If you're a sucker for pumpkin spice in the fall, try out this recipe and your waistline will thank you. It's alkaline and has all natural ingredients, but still speaks to your sweet tooth. It also makes a great breakfast. The only downside is you have to let it sit for at least 5 hours before serving. Good things happen to those who wait...or something like that. Serves 2.
Ingredients
2 cups coconut water or filtered water (I prefer coconut for the sweetness)
1/2 cup raw cashews
1/4 cup organic pumpkin puree
2 tablespoons coconut oil
1 tablespoon unsweetened coconut flakes
1 teaspoon cinnamon
1/4 teaspoon nutmeg
3 medium sized pitted and chopped dates, (if large use 2)
1/8 teaspoon sea salt (I use Pink Himalayan)
2 teaspoons vanilla
6 tablespoons chia seeds
Instructions
Blend all the ingredients EXCEPT the chia seeds in a blender or Vitamix for 60 seconds (or until thoroughly mixed).
Then on the lowest speed, add in your chia seeds and blend on low for one minute to mix chia. If you don't have a variable speed blender, mix the chia in with a spoon.
Pour into a mason jar (or other air tight container) and refrigerate for at least 5 hours before serving.
Garnish with a little toasted coconut, cinnamon and nutmeg and enjoy!
