This creamy pumpkin spice chia pudding contains all the fall flavors you love but in a much healthier package. This recipe is easy to make and is naturally vegan, gluten-free, dairy-free, keto-friendly, and refined sugar-free.
Top as you wish! I like to top mine with a little coconut whip cream and Ceylon cinnamon.
You’ll probably find me indulging in this creamy pumpkin spice latte chia pudding even all year long!
Enjoy!
Servings: 2
Calories: 377kcal
Equipment
- 1 High-Speed Blender
Ingredients
- 1/4 cup chia seeds
- 1/4 cup cashews ideally soaked for at least 15 minutes prior
- 1/2 cup coconut milk full fat from the can
- 1/2 cup water
- 2-4 Tbsp monk fruit sweetener to taste
- 1/4 cup pumpkin puree
- 1 Tsp pumpkin pie spice
- 1/2 Tsp vanilla extract
- 10 Grams Collagen approximately one scoop
Instructions
- Soak the cashews in a bit of water for at least 15 minutes
- Place all ingredients in a high-speed blender and blend until creamy
- Refrigerate for at least two hours or overnight
- Top as desired
Nutrition
Calories: 377kcal | Carbohydrates: 32g | Protein: 17g | Fat: 27g
Tried this recipe?Let us know how it was!
