Tag Archives: dessert

Simple Pumpkin Chia Pudding Recipe

Pumpkin Chia Pudding

Chia pudding is one of my favorite breakfast recipes. It’s easy to put together and can be made a day or two ahead. Top with some fruit and you’ve got a satisfying grab-and-go breakfast.

If you’re not familiar with chia pudding, here’s a quick primer. Chia pudding is made by whisking chia seeds into a flavorful liquid. Given time and periodic whisking, the chia seeds soak up the liquid and form a gel. The result is a thick pudding with a chewy texture from the chia seeds. I find chia pudding to be more satiating than traditional pudding because of the texture the chia seeds provide. Plus, chia seed pudding is best when loaded with fresh toppings like fruit and nuts.
How to make chia pudding
This chia pudding recipe is made with pumpkin, Greek yogurt, almond milk and spices. If you’re looking for a vegan pumpkin chia pudding or basic vanilla chia pudding check out my other chia seed pudding recipes.

Simple Pumpkin Chia Pudding Recipe

1/2 cup pure pumpkin puree (homemade or canned)
3/4 cup plain Greek yogurt (I prefer full-fat or 2%)
1 cup unsweetened almond milk (homemade or purchased, refrigerated almond milk)
2 tablespoons pure maple syrup
1/2 teaspoon pure vanilla
1/2 teaspoon pumpkin pie spice or ground cinnamon
1/4 cup chia seeds
Topping Suggestions:
Chopped fresh apple
Additional pumpkin pie spice
Toasted coconut
Toasted pecans

In a medium bowl whisk together pumpkin, yogurt, almond milk, maple syrup, vanilla and pumpkin pie spice. Add chia seeds; whisk to combine. Let stand at room temperature for 20 minutes, whisking occasionally to distribute chia seeds. Once the chia seeds have absorbed the liquid and the mixture has thickened, spoon the chia pudding into 4 small glasses. Cover and refrigerate at least 1 hour to thicken the pudding. (The pudding can be stored in the fridge up to 2 days.)

Add desired toppings before serving. My favorite way to serve the pudding is topped with a chopped fresh apple and a sprinkling of pumpkin pie spice. Another option is topping with toasted coconut and pecans.

Makes 4 servings

Easy Vegan Apple Crisp Recipe

Vegan Apple Crisp
Even if you’re eating gluten free or vegan, you still deserve dessert. In fact, you need it! Time to bring on the apple crisp. This easy vegan apple crisp starts with a mix of baking apples and is topped with oats, almond flour, brown sugar, coconut oil and spices. It’s exactly what a homestyle fruit crisp should be.

Now is the best time to bake with apples because the fresh crop is at farmers markets now. I used a mix of Prairie Spy and Haralson Minnesota grown apples, but you can use your favorite local apples.

Easy Vegan Oatmeal Apple Crisp Recipe
Apple Filling:
4 cups sliced peeled firm cooking apples
(I used Prairie Spy and Haralson)
1 tablespoon granulated sugar
1/2 teaspoon ground cinnamon
Oatmeal Crisp Topping:
1 cup old fashioned rolled oats (gluten free, if needed)
1/4 cup almond flour (almond meal)
1/4 cup packed dark brown sugar
2 tablespoons tapioca flour (tapioca starch)
1/2 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon fine sea salt
3 tablespoons melted coconut oil
1 tablespoon water

Preheat oven to 375 degrees F.

For apple filling, in a large bowl combine apples, granulated sugar and 1/2 teaspoon cinnamon; stir to coat. Place apple mixture in a 9-inch round pie pan.

For topping, in a medium bowl combine oats, almond flour, brown sugar, tapioca flour, 1/2 teaspoon cinnamon, ginger and salt. Add melted coconut oil and water; stir until crumbly. Sprinkle topping over apples.

Bake for 40 to 50 minutes until apples are tender and topping is deeply browned. Serve warm or cooled.

Makes 4 servings

Tip: To make gluten free apple crisp, be sure to use gluten free oats. Since products can change, be sure to read package labels to make sure all ingredients are gluten free.

Vegan Oatmeal Apple Crisp

Chocolate Hazelnut Fudge Pops Recipe

Chocolate Hazelnut Fudge Pops
This summer I got really into frozen pops, making everything from icy watermelon pops to indulgent vegan fudge pops. Since I’m always looking for my next chocolate fix, I decided to create another fudge pop recipe. This time I added toasted hazelnuts for a nutty flavor and dipped the pops in a dark chocolate shell. There’s just something about biting into a chocolate shell that immediately shatters and falls on your shoe. Go barefoot when you eat these. Trust me.

Chocolate Hazelnut Fudge Pops Recipe
Fudge Pops:
3/4 cup full fat coconut milk
1 medium banana, frozen and cut into chunks
1/4 cup toasted, peeled hazelnuts
1 tablespoon natural cocoa powder
1 tablespoon pure maple syrup
1/4 teaspoon pure vanilla
Popsicle molds
Foil squares
Wooden craft sticks or lollipop sticks
Chocolate Shell:
2 ounces dark chocolate, chopped (I used 80% cacao)
1 tablespoon coconut oil

Add coconut milk, frozen banana chunks, hazelnuts, cocoa, maple syrup and vanilla to blender container. Cover and blend until smooth. Pour blended mixture into popsicle molds. Cover tops of molds with foil; insert wooden craft stick or lollipop stick through foil. Freeze until solid, about 6 hours.

If you’re feeling frisky, dip the pops in homemade hard shell chocolate. To make chocolate shell topping, place chocolate and coconut oil in a 1-cup microwave-safe glass measuring cup. Microwave uncovered on High 30 seconds; stir. Microwave 15 seconds longer; stir until smooth. Cool 15 minutes before dipping frozen pops.

Working with 1 pop at a time, remove pop from popsicle mold. Dip top half of pop into cooled chocolate shell topping. Serve immediately, or return dipped pop to freezer once the chocolate shell hardens. Repeat with remaining pops.

Makes 4 fudge pops

Tip: Serve any remaining chocolate shell topping over ice cream, yogurt or fruit.

Vegan Salted Chocolate Fudge Pops Recipe

Yes, you can make vegan fudge pops! A base of coconut milk and banana gives these beauties a creamy texture. Cocoa powder, vanilla and a pinch of sea salt makes them delicious.
Salted Chocolate Fudge Pop
Vegan Salted Chocolate Fudge Pops Recipe
3/4 cup full fat coconut milk
1 medium banana, frozen and cut into chunks
2 tablespoons natural cocoa powder
2 tablespoons pure maple syrup
1/4 teaspoon pure vanilla
1/8 teaspoon fine sea salt
Popsicle molds
Foil squares
Wooden craft sticks

Add coconut milk, frozen banana chunks, cocoa, maple syrup, vanilla and sea salt to blender container. Cover and blend until smooth. Pour blended mixture into popsicle molds. Cover tops of molds with foil; insert wooden craft stick through foil. Freeze until solid, about 6 hours.

Makes 4 fudge pops