Cozy Chia Seed Pudding with Pumpkin Caramel

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.

Course Breakfast, Dessert
Cuisine vegan
Keyword chia pudding, chia pudding with almond milk, chia seed pudding, pumpkin chia pudding
Prep Time 20 minutes
Cook Time 10 minutes
Servings 2
Calories 450 kcal
Author Hello Veggie


  • 4 tbsp chia seeds
  • 1 cup unsweetened almond milk warm
  • 2 red apples peeled, core removed, cut into slices
  • 1 tsp coconut sugar
  • 3 tbsp water
  • 2 tbsp coconut oil melted
  • 4 dates, pitted soaked
  • 2 tbsp pumpkin puree canned
  • 1/2 cup full fat coconut milk warm
  • 1 tsp pumpkin spice
  • 1/2 cup chopped pecans lightly toasted
  • 1/4 tsp salt
  • 2 tbsp almond butter


  1. Add the chia seeds into a medium bowl, then add the almond milk gradually, stirring continuously. Set aside for 15-20 mins.

  2. 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.

  3. 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.

  4. 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.

  5. Serve immediately or lid the jars and pack to go.