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Chia Seed Pudding
Denise Carrell

Festive Spiced Sweet Potato and Currant Chia Seed Pudding

A sweet and savory pudding that’s healthy and satisfying. Peppered with currants for texture and a hint of spice to please the warm spicy side of you!
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Prep Time 10 minutes
Total Time 10 minutes
Course: Sweet Treats
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 cups coconut milk
  • ½ cup chia seeds
  • ¼ cup pure maple syrup
  • ½ cup yam puree
  • ½ tsp sea or pink Himalayan salt
  • 1 tsp pumpkin pie seasoning
  • ¼ cup currants

Method
 

  1. Place all ingredients, except currants, into a medium sized mixing bowl.
  2. Whisk until blended. 
  3. Alternatively, use a blender or high speed mixer.*
  4. Stir in the currants. Use more or less to adjust to your liking!
  5. Immediately divide pudding into jars or a container and place in the refrigerator for a few hours until set.

Notes

  • I find this to set up rather quickly. I refrigerate it because I prefer it chilled.
  • The coconut milk is much easier to stir if you use a room temperature can of milk.
  • If you get distracted like I do in the kitchen and you leave it sitting while you are doing 3 other things, it will set up in the mixing vessel. For more ease (and tidiness) in storage, pour it immediately into storage container. 
  • This recipe is very versatile.  Adding a scoop of grass-fed collagen (NOT gelatin, there is a difference), hemp hearts or extract flavor variations gives you extra nutrient density and flavor.
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