When you are casein-free, at some point you crave the creaminess of certain food items. Lately, it’s been pudding. Since it’s the fall and pumpkin is everywhere, I came up with this pumpkin banana chia pudding that’s to die for. The boys love it!
Pumpkin Banana Chia Pudding
1 cup coconut milk (the canned kind – light or full-fat)
1 cup unsweetened almond milk (or other non-dairy milk of your choice)
1 cup canned pumpkin (not pie filling)
5 Mejdool dates, pits removed and chopped
1 small banana
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
Pinch of cloves
1/3 cup white chia seeds
Puree everything but the chia seeds in a blender until smooth and well combined. Pour the mixture into a glass bowl and add the chia seeds. Stir well so that seeds are evenly dispersed throughout the mixture. Cover the bowl with clear wrap and keep in the refrigerator overnight or for at least 4 hours. The chia seed will form a gel that will give the mixture it’s pudding consistency.
When ready to serve, spoon pudding into a parfait glass. Serve cool or room temperature. Serves 2-4 (makes approximately 3 cups).
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