2 cups of Coconut Milk, Preferably homemade (my recipe) or Canned (buy HERE)
1 cup Organic Canned Pumpkin (buy HERE)
6-8 Mejol Dates, pitted (buy HERE)
⅓ cup Chia Seeds (buy HERE)
Pinch of Celtic Sea Salt (buy HERE)
Splash of Vanilla Extract, Preferably homemade (my recipe)
Pumpkin Pie Spice, to taste (buy HERE)
Coconut Whipped Cream (my recipe)
1. Combine all ingredients (except chia seeds) into your blender and blend until well combined.
2. In a Quart Jar with lid or similar container, combine chia seeds and blended pumpkin liquid, shake well to combine.
3. Refrigerate overnight
4. Garish with Coconut Whipped Cream & additional pumpkin pie spice, Enjoy!
Copyright © 2015 by healthstartsinthekitchen.com . This article was written by Hayley and originally published on healthstartsinthekitchen.com