Dairy Free Pumpkin Chia Pudding with Praline Topping
Serves: 3 Servings
  • For the chia pudding:
  • 1.5 cups full fat coconut milk
  • 1.5 cups unsweetened canned pumpkin
  • 5 tablespoons chia seed
  • 2 tablespoons maple syrup
  • 2 teaspoons Primal Palate pumpkin spice
  • pinch of salt

  • For the praline topping:
  • 1 cup pecans
  • ¼ cup maple sugar
  • 2 tablespoons tin star foods cultured brown butter (aka the best ghee ever!)
  • 2 tablespoons coconut milk
  1. Preheat oven to 350.
  2. Combine all chia pudding ingredients in a medium size bowl and combine well.
  3. Lay out pecans on a parchment lined baking sheet.
  4. Combine all praline topping ingredients other than the pecans in a pan over medium heat.
  5. Bring to a boil and then lower heat to simmer for several minutes.
  6. Pour mixture over pecans and bake for 8 minutes or until nuts are fragrant and mixture is hardened.
  7. Refrigerate both the praline topping and the chia pudding in the refrigerator overnight.
  8. In the morning, layer topping and chia pudding in a dish and sprinkle with a bit of pumpkin pie spice.
Recipe by Anya's Eats at http://www.anyaseats.com/dairy-free-pumpkin-spice-chia-pudding-praline-topping/