|Raw Pumpkin Chia Seed Pudding with Pecans makes a healthy and delicious Thanksgiving Dessert!|
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If you know me or follow this blog, you know that chia seed pudding is top on my family's list of favorite desserts. So I thought it would be fun to create one for Thanksgiving! Chia seeds are packed with ALA omega-3 fatty acids (7 grams per quarter cup) and they are also very high in dietary fiber (15 grams per quarter cup). If you love chia seed pudding, you will love the autumn flavors of pumpkin pie spice in this recipe!
Not Really Pumpkin!
Although this pudding looks and tastes like pumpkin pudding, it's actually made with a carrot! Carrots give this a more intense "orange" color and it's the pumpkin spices that really make you think you're eating a pumpkin dessert. Carrots are also more commonly found in your refrigerator so you can make this dessert anytime.
|When making this dessert, shave the carrot until you get to the pithy center. Use the shavings and discard the center.|
Cashews make it Creamier!
I have posted many chia seed pudding recipes. The easy ones involve mixing chia seeds with prepared non-dairy milk. For example, Vanilla Chia Seed Pudding with Hemp Milk and Blueberries uses vanilla Living Harvest hemp milk (now called Tempt). Chocolate Chia Seed Pudding uses Earth Balance (or other) non-GMO chocolate soy milk. But for the creamiest chia pudding, like in my original Amazing Chia Pudding recipe, start with soaked cashews and dates.
Pumpkin Chia Seed Pudding with Pecans
Raw Vegan, Gluten Free
1/2 cup raw cashews, soaked for 4 to 6 hours and rinsed
3 Medjool dates, pits removed, cut in quarters, soaked in 2 cups water (reserve soaking water)
1/2 teaspoon pumpkin pie spice
1/4 teaspoon ground cinnamon
1 teaspoon vanilla extract *
2 packets stevia extract, or to taste *
1 large carrot, peeled
1/4 cup dried chia seeds
1/4 cup chopped, raw pecans
* For gluten free, make sure vanilla and stevia are gluten free
Place soaked cashews in a Vitamix or other high speed blender. Add soaked dates and the reserved soaking water, pumpkin pie spice, cinnamon, vanilla extract and stevia to the blender.
Using a potato peeler, shave the outer part of the carrot into the blender until you get to the pithy center. Discard the center.
Blend until smooth and creamy.
|You will need a very good blender, like a Vitamix, to make a smooth and creamy nut milk. The carrot gives the milk a nice, orange color.|
Pour the cashew-carrot milk into a one quart container.
Add the dried chia seeds to the milk and stir vigorously with a fork for at least a minute.
Let sit for 15 minutes and stir again until the chia seeds are well blended and no longer clump together.
|Stir chia seeds into the cashew carrot milk until well blended.|
Cover and refrigerate for at least 6 to 8 hours. I usually make this a day before I serve it. The longer it sits, the creamier it gets!
Serve in small bowls and top each with 1 tablespoon of chopped pecans.
Per serving: 235.1 calories, 14 g fat, 1.8 g saturated fat, 1.8 g omega-3 and 3.1 g omega-6 fatty acids, 0 mg cholesterol, 5.0 g protein, 25.9 g carbohydrates, 7.2 g dietary fiber and 16.3 g sodium.