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Pumpkin Chia Seed Panna Cotta
All the Fall feels in this dairy free Pumpkin Chia Seed Panna Cotta! Amazing pumpkin flavor with a touch of maple and the perfect texture. A dessert recipe you'll want to keep around for every season! Top with your favorite whipped topping, ice cream, fruit or nuts!
Prep Time: 00:05
Cook Time: 00:15
1 - 15 oz can full fat coconut milk
3/4 cup pumpkin puree
1 cup almond milk (or other non-dairy milk)
1 tablespoon grass-fed gelatin
1/4 cup 2 tablespoons maple syrup
3 tablespoons chia seeds
1 tsp pure vanilla extract
2 tsp pumpkin pie spice
1/2 tsp cinnamon
1/2 tsp nutmeg
pinch of salt
1Prepare 6 glasses, jars, or ramekins for the panna cotta.
2In a medium sauce-pan over medium heat, combine the coconut milk, pumpkin puree, almond milk, maple syrup, and vanilla. Bring to a light simmer, sprinkle in the gelatin, whisking occasionally for 2-3 minutes.
3Remove the sauce pan from the heat, stir in the chia seeds, cinnamon, nutmeg, pinch of salt, and pumpkin pie spice. Let the chia seeds sit for 10-15 minutes to absorb some of the liquid, stirring every 3-4 minutes to eventually distribute.
4Whisk the mixture one last time before pouring evenly into your containers.
5Chill for at least 2 hours or overnight, covered.
6Once panna cotta is set, enjoy as is or top with caramelized fruit, fruit compote or whipped coconut milk.
Macronutrients are based on my own ingredients and should only be used as a reference. Macros based on 6 Panna Cottas. Fat (grams): 16 Carbohydrates (grams): 22 Protein (grams): 4
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