Makes: 3 cups
Time: 30 minutes
Ingredients:
1 cup cooked Japanese pumpkin (kabocha squash) purée
1/3 cup raw chia seeds
1 1/2 cup vanilla almond milk
1/4 cup coconut water
2 tsp. pumpkin pie spice
1 tsp. vanilla extract
1 Tb. lucuma powder
1 Tb. maple syrup
Preparation
1. In a Vitamix, or other high-speed blender, combine pumpkin purée, chia seeds, almond milk, coconut water, pumpkin pie spice, vanilla extract, lucuma, and maple syrup. Blend on high for 1 minute.
2. Transfer to a sealed container and refrigerate 30 minutes to set.
