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vegan chia puddingI love chia pudding. It’s easy to put together and makes a satisfying breakfast when served with fresh fruit and toasted nuts. Or, an indulgent dessert when topped with a spoonful of coconut milk and a sprinkling of dark chocolate.

pumpkin chia pudding

I usually make this basic vanilla chia pudding recipe, but decided to mix things up a bit since I had some leftover pumpkin puree after baking these muffins. Change is good. I’m obsessed with these lightly sweet, vegan pumpkin chia pudding cups. They’re so good that I’m bringing them to a virtual pumpkin party! Today, food bloggers all across the web are sharing their favorite pumpkin recipes. Get links to all of the pumpkin recipes by visiting the hosts of the party, Sara and Aimee.

Vegan Pumpkin Chia Pudding Recipe
1/2 cup pure pumpkin puree (homemade or canned)
1 cup unsweetened almond milk (homemade or purchased, refrigerated almond milk)
1/2 cup canned, full-fat coconut milk
2 tablespoons pure maple syrup
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon pure vanilla
1/4 cup chia seeds
Additional coconut milk
Shaved dark chocolate

In a medium bowl whisk together pumpkin, almond milk, 1/2 cup coconut milk, maple syrup, cinnamon, ginger and vanilla. 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.)

Top with a few spoonfuls of additional coconut milk and some dark chocolate shavings before serving.

Makes 4 servings

vegan chia seed puddings

More chia pudding recipes:
Kefir Chia Pudding from Kingfield Kitchen
Simple Pumpkin Chia Pudding from Kingfield Kitchen

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Peanut Butter Fudge PopsSummer is officially here, so let’s celebrate with cool and creamy homemade fudge pops! This vegan take on a fudgsicle is made with coconut milk and cacao. They are sweetened with a banana and pure maple syrup. And, the addition of peanut butter powder makes them taste similar to a peanut butter cup!

Vegan Fudge Pops
I made these indulgent treats as part of popsicle week, a food blogger recipe roundup of amazing frozen pops. Check out the popsicle week recipe collection over at Wit and Vinegar.

Peanut Butter Fudge Pops Recipe (vegan)

1 cup full fat coconut milk
1 medium banana, cut into chunks
1/4 cup peanut butter powder
2 tablespoons natural cocoa powder (100% cacao)
2 tablespoons pure maple syrup
1/4 teaspoon pure vanilla
Popsicle molds
Foil squares
Wooden craft sticks

Add coconut milk, banana chunks, peanut butter powder, 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 through foil. Freeze until solid, about 6 hours.

Makes 4 fudge pops

More summery popsicle recipes:
Watermelon Coconut Water Popsicles
Chocolate Hazelnut Fudge Pops from Kingfield Kitchen
Vegan Sea Salt Caramel Coffee Popsicles from Dula Notes

Vegan Chocolate Popsicles

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Best Recipes of 2015 and an Update

Happy New Year! I hope 2015 was a happy and healthy year for you, and that 2016 will be even better.

I had a challenging, but ultimately good 2015. I started the year on a low note as I was laid off from my job of almost 10 years (the week before Christmas, thank you very much). Pile on a dark and cold Minnesota winter and I was feeling pretty bleak. Then things started turning around for me when I decided to start my own food consulting business. I’ve had the opportunity to work on some great editorial projects, drawing on my experience as a recipe developer, nutritionist and editor. I greatly enjoy being my own boss and creating content for books, magazines and food brands.

I have also been working to build my newest food blog, Kingfield Kitchen. I’m sharing my top 15 recipes of 2015 from Kingfield Kitchen so you can get a taste of what I’ve been making this last year.Kingfield Kitchen Top Recipes 2015
Chunky Guacamole Dip
Vegan Stuffed Peppers
Oat Flour Peanut Butter Cookies
Strawberry Mango Smoothies
Tex-Mex Quinoa Vegetarian Stuffed Peppers
Simple Tofu Scramble
Easy Vegetarian Stuffed Peppers
Easy Vegan Lentil Soup
Cold Brew Coffee-Banana Smoothie
Slow Cooker Vegetable Soup
Gluten Free Chocolate Banana Muffins
Blood Orange Chia Drink
Gluten Free Blueberry Muffin
Almond Flour Chocolate Banana Cookies
Apple Cinnamon Quinoa Breakfast Bowl

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