Pumpkin Spice Chia Parfait
Warm fall spices and plant based protein make for a sweet and autumnal breakfast treat.
Pumpkin Spice Chia Parfait Recipe
Prep time:
30 Minutes
Servings:
4 servings
Vegan
Ingredients
Pumpkin Spice Chia:
- 240 g unsweetened almond milk
- 110 g pumpkin pie filling
- 80 g chia seeds
- 40 g maple syrup
- 25 g sliced almonds
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
Coconut whipped cream:
- 1 can full fat coconut milk, chilled in the fridge overnight
- 20g maple syrup
Instructions
To make the coconut whip:
- About 30 minutes before you intend to make the whipped cream, place a mixing bowl in the freezer to chill.
- Open the can of coconut milk and scoop out the solid white cream into the chilled mixing bowl. You can save the liquid for smoothies or another use.
- Using an electric mixer, beat the cream until smooth and no lumps remain. Add in maple syrup.
- Place in fridge until ready to serve.
To make the pumpkin pie chia:
- Set out 4, 250ml jars.
- In a mixing bowl, whisk together pumpkin puree, almond milk, maple syrup, and spices.
- Sprinkle in chia seeds and gently fold in. Allow to set for 10 minutes, until the seeds thicken.
- At this point, portion the pumpkin pie chia into the jars.
- Top with heaping spoonful of coconut whip and almonds.
- You can make this snack ahead of time and store in sealed containers in the fridge for up to 4 days.
About The Author
Sara Stevens
Sara Stevens is a Registered Holistic Nutritionist, blogger, plant-based recipe developer at The Forest and Fig and beekeeper living in Vancouver, BC. She is enthused about all things food related - cooking, eating, and growing - and is passionate about health and nutrition, the connection between what we eat and how that relates to our personal health and wellbeing.
