Just because you’re choosing to eat clean during the holidays, doesn’t mean you have to sacrifice that coveted slice of pumpkin pie. We created a pretty darn delicious alternative. And, yes, you still get to have whip cream on top. This dessert is creamy, crunchy and packed with pumpkin spice flavor.
1/4 c Barlean’s chia seeds
2 c of coconut milk
1 Tbsp pumpkin spice
1 tsp vanilla
2 c Annie’s Bunny Grahams
1 can of coconut cream
Pour coconut milk and chia seeds into a larger bowl. Add in vanilla and stir in pumpkin spice, then vigorously shake the ingredients together. Place in refrigerator for about 4-5 hours, but overnight is preferable.
Chill a can of coconut cream overnight. Before serving the chia seed pudding, remove can from refrigerator and scoop out coconut cream. Mix together until light and fluffy. Set aside. Next, take the bunnies and crush until crumbled. Fill the bottom of the cup with about ¼ inch of the cookie crumbles, then pour on the chia seed pudding. Top with coconut whip cream and sprinkle with more cookie crumbles.