Pumpkin Cheesecake Chia Pudding (vegan, gluten free, refined sugar free)
Delicious and nutritious Pumpkin Cheesecake Chia Pudding! Vegan, gluten free, refined sugar free and paleo option.
Servings: 2 -3 servings
Ingredients
- Chia pudding base
- 1/2 cup chia seeds
- 1 3/4 cups non-dairy milk of choice
- 1/4 cup pumpkin purée
- 1 1/2 tsp pumpkin spice
- 1 tsp vanilla extract
- 2-3 tsp maple syrup to taste
- Pumpkin cheesecake cream
- 1/2 cup raw cashews soaked overnight or for at least 3 hours
- 1/4 cup pumpkin purée
- 1/3 cup non-dairy milk of choice
- 2 tbsp maple syrup
- 2 tsp fresh lemon juice
- 1 tsp pumpkin spice
- 1/2 tsp ground cinnamon
Instructions
- In a mixing bowl, whisk together all chia pudding base ingredients except for chia seeds. Once the mixture is smooth, add the chia seeds, stir in well and set aside to bloom for 5 minutes. Stir again to break up any large clumps and then let sit for roughly 1 hour or overnight in the refrigerator.
- Next prepare your cheesecake cream by adding all ingredients into a high speed blender. Blend until completely smooth, and adjust to taste, adding additional sweetener or spice as desired.
- Once chia pudding is ready, divide into individual cups or jars, then use a spoon or piping bag to layer cheesecake cream over the pudding.
- When ready to enjoy, sprinkle granola on top and dig in!