By Chef: Stephanie Burg
Posted: November 7, 2016
Difficulty/Easy
With the passing of Halloween and the arrival of Thanksgiving fast approaching, our diets and self-care routines tend to get swept away in a swirl of cocktails, candy corn, stuffing and other indulgences that end up feeling like self-sabotage by year’s end. This simple recipe feels indulgent and festive while it packs a giant, nutrient-dense punch. A great source of protein and omega-3s, this dessert (or breakfast) boasts warming spices like cinnamon, ginger and nutmeg to help improve circulation and keep us warm during the colder months. Enjoy!
Yield: 3 small servings
Ingredients
- 2/3 cup unsweetened almond or coconut milk
- ½ cup pumpkin puree
- 3 Tbsp chia seeds
- ½ tsp ground cinnamon
- 1/4 tsp ground ginger
- 3 Tbsp. maple syrup
- Pinch of ground nutmeg
- Pinch of unrefined sea salt
For the top
- Chopped walnuts
- Shredded unsweetened coconut
- Currants
- High-quality dark chocolate chips (or crushed raw chocolate)
Instructions
- Whisk together milk, pumpkin puree, chia seeds, cinnamon, ginger, maple syrup, nutmeg and salt.
- Cover and refrigerate for at least 3 hours or overnight.
- Garnish with walnuts, coconut, currants and/or chocolate chips.
