Pumpkin Chia Pudding


1 cup of raw almond mylk
3 tablespoons of chia seeds
1 teaspoon of organic pumpkin spice
1-2 tablespoons of raw honey, to taste
¾ cup of raw pumpkin chopped
½ teaspoon of organic vanilla extract
1 pinch of sea salt


Blend chopped pumpkin, almond mylk, pumpkin spice, honey, sea salt and vanilla extract in a blender until the crème is smooth. Taste and add more sweetener if not sweet enough and blend again. Place the CHIA SEEDS in a medium bowl and pour crème over the seeds. Use a fork to stir the chia seeds into the crème. Cover and refrigerate for at least 3 hours (or overnight) to thicken. Chia seeds will expand and become gelatinous. Top if off with your favorite chopped nuts!

Serves 2. Enjoy!