A delicious Fall breakfast, this chia seed pudding is all vegan and it's made with the best ingredients of the season - stewed apples and pumpkin.
Add the chia seeds into a medium bowl, then add the almond milk gradually, stirring continuously. Set aside for 15-20 mins.
Heat 1 tbsp coconut milk into a non-stick skillet, add the apples, coconut sugar and water, mix and bring to boil over medium heat. Simmer for 5 minutes, until the water is absorbed, and the apples are slightly cooked but still a crunchy.
Drain the dates and add them into the blender with the coconut milk, pumpkin puree, 1 tbsp coconut oil, pumpkin spice and salt, and process to obtain a smooth liquid.
Divide the chia pudding into the serving jars, top with the stewed apples and almond butter, drizzle with pumpkin caramel and garnish with chopped pecans.
Serve immediately or lid the jars and pack to go.