Chocolate Pumpkin Chia Pudding
Fall is in the air and so I’m in my kitchen making all things pumpkin. Pumpkin is a low calorie, nutrient dense food that is an excellent substitute for oil in baked goods. Try adding some pumpkin puree to soups to make them creamy instead of using cream or milk, and to desserts to make them healthy.
A cup of canned pumpkin provides 71 grams of dietary fibre and is chock full of vitamin A, iron and vitamin E.
Adding chocolate flavoured fermented protein powder to this recipe ups the nutritional value and aids in digestive health.
This chocolate pumpkin chai pudding is naturally sweetened with medjool dates and was a real hit in our household.
I’d love to hear in the comment section below what your favourite way of using pumpkin is and how you enjoyed this recipe.
Ingredients
- 1 1/2 scoop Genuine Health fermented vegan proteins + chocolate flavour
- 1 cup pumpkin puree
- 1 1/2 cup coconut milk
- 1/4 cup pecans
- 4 medjool dates
- 1/4 cup chiaseed
Directions
- Mix all ingredients in a food processor until smooth
- Pour into a glass container with lid and put in the fridge to congeal for a couple of hours
- Grate dark chocolate on top and enjoy
About Shirley
I'm Shirley Plant, nutritionist and cookbook author. My passion is helping you figure out which foods fuel your body and which ones deplete it.
Shirley's Cookbooks
Finally... Food I Can Eat!
A dietary guide and cookbook featuring tasty non vegetarian and vegetarian recipes for people with food allergies and intolerances. Recipes free of gluten, dairy, eggs, corn, wheat, nightshades, sugar and yeast.
AVAILABLE NOW FROM
Finally... Paleo Food I Can Eat!
Paleo recipes for breakfast, lunch, snacks, dinner, and dessert. Recipes free of grains, legumes, dairy, refined sugar, eggs and almonds. Plus, chapters on the mind body connection by Dr. Eva Selhub M.D and healing your body from chronic illness with Dr. Terry Wahls. M.D.