I had a real craving for pumpkin pie this weekend, so I decided to turn one of my favorite fall treats into a filling, sugar-free Fab 4 version for breakfast and it was delicious. This also makes for an easy meal prep option to have on hand during the holiday season whenever you are craving something sweet.
Refined Sugar-Free Pumpkin Pie Chia Pudding Parfait
- 2 tablespoons of grain-free pumpkin spice granola - I am using Gratisfied
- 2 tablespoons of organic pumpkin puree
- 1 teaspoon of organic vanilla
- 1 tablespoon of pumpkin pie spice
- 1 can of coconut milk
- 1/2 scoop of Be Well by Kelly Vanilla protein powder
- 4 tablespoons of chia seeds
- 1 can of full fat coconut milk or coconut cream
- 1 tsp of organic vanilla
- To create your chia pudding, pour one can of coconut milk into a frying pan with organic pumpkin, pumpkin pie spice, and organic vanilla, and whisk together while simmering over medium heat for about 3-4 minutes.
- Turn off the heat and add 1/2 scoop of Be Well by Kelly Vanilla protein powder and whisk until clumps are gone.
- Pour the mixture over 4 tbsp of chia seeds and store in the fridge overnight. *To get the best chia pudding, after about 20 to 30 minutes pull your chia seed pudding back out of the fridge and mix it up with a fork to eliminate clumps. Then put it back to set overnight.*
- For the coconut cream, store a can of full-fat coconut milk or coconut cream in your refrigerator overnight, then scoop out the solidified part of your coconut milk or about 4 tablespoons of coconut cream into a bowl, add 1 teaspoon of vanilla, and whisk until smooth.
- For your base, add grain-free pumpkin spice granola to the bottom of a mason jar. For a sugar-free alternative, crush walnuts and pecans and toast them in a pan with a little pumpkin pie spice and 1/2 tsp coconut oil for 3-5 min.
- Add your chia pudding on top of the granola, and top it off with a scoop of coconut cream, an extra sprinkle of granola, and a dash of cinnamon.