Chia seeds might be small, but they’re downright magical. Stirred with creamy almond milk and fragrant spices, chia seeds bloom into a luscious, pumpkin-infused dessert that’s ready to satisfy fall cravings. There’s even a spoonful of energizing MCT oil for an added nutritional and keto-friendly boost! This is a make-ahead recipe, so plan on mixing up all the ingredients at least 4 hours before you’re ready to dig in.
Yield: 2 servings
Active Time: 10 minutes
Total Time: 4 hours
1 cup Califia Farms Better Half Almondmilk, Pumpkin Spice
¼ cup pumpkin purée
2 tablespoons Nutiva MCT Oil
2 tablespoons confectioners sugar replacement
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
¼ cup Chia Seeds
Coconut chips, for garnish
Pumpkin seeds, for garnish
Add Almondmilk, pumpkin, MCT oil, sugar replacement, and spices to a blender; process until smooth. Pour into a bowl and add the chia seeds; whisk for 2 to 3 minutes, until well combined. Portion into serving bowls, cover with plastic wrap, and refrigerate 4 hours. Before serving, sprinkle with coconut chips and pumpkin seeds.
Recipe credit: Angela Gaines
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