Fall is the peak pumpkin season! With its soft, sweet notes, pumpkin offers an array of possibilities for cooking. Introducing a chia pudding with pumpkin purée, enhanced with spices and the taste of Bio-K+'s Vanilla dairy-based drinkable probiotic. The whole thing is topped off with whipped coconut cream. And voilà - the perfect treat! Every bite is a sheer delight. It's the perfect energy-boosting snack, or the most delectable dessert to dazzle your guests and conclude a meal on a high note. A palate-pleasing pudding that not only satisfies but also provides us with all the benefits of Bio-K+ probiotics. Long live probiotics! It has been proven that several factors have a significant impact on the balance of the intestinal microbiota and, consequently, have a positive impact on immune health. A diet rich in a variety of plant-based foods is one such factor, as is the regular consumption of probiotics. INGREDIENTS Chia pudding ½ cup pumpkin purée1 ¾ cups vanilla soy beverage1 bottle of Bio-K+'s Vanilla dairy-based drinkable probiotic3 tbsp. maple syrup5 tbsp. black chia seeds¼ tsp. ground cardamom¼ tsp. ground cinnamon1/8 teaspoon ground cloves¼ tsp. ground turmeric 1 large pinch sea salt Whipped coconut cream 400 ml coconut whipping cream (previously chilled)1 tablespoon maple syrup Chopped walnuts, to taste THE PREP OF THE CHIA PUDDING In a large bowl, whisk together all pudding ingredients. Refrigerate for 30 minutes or until the texture resembles pudding. THE PREP OF THE WHIPPED COCONUT CREAM In a large bowl, pour the can of coconut whipping cream (previously chilled). Add maple syrup and mix on low speed for about 2 minutes, or until peaks form. Set aside. THE ASSEMBLY Divide the chia pudding and whipped coconut cream between small glass jars. Garnish with walnuts. Serve and enjoy. *Pudding can be stored in an airtight container in the refrigerator for 2-3 days.
