Hello my Dearest Steemians,
I have a delicious autumn treat for you that I am sure you will fall in love with. This is also my SWEET entry for the Autumn Feast Special Culinary Challenge, hosted and also judged by our wonderful @woman-onthe-wing 🌸💖🌸
I also have to tell you a secret. LOL. My original plan was something totally different, however, during the process I discovered that it wasn't going to work. I ended up having quite a mess, which is not completely unusual when I am creating recipes. Although, this time it was an extra mess. LOL.
Thank God, working with raw crust is like molding playdough and if one thing doesn’t work you can always try another. Well, as long you did not go too far. In this case I was able to make it work and voila! We got a Festive Delight that is actually very easy to make if you are not messing around first, like I did.
AUTUMN DELIGHT
Pumpkin Spice Chia Pudding with Pecans
Vegan – Gluten Free - Refined Sugar Free - Cholesterol Free
Author – Lena’s Vegan Living
INGREDIENTS for 4
• Pumpkin flesh 2 cups
• Chia 1/4 cup
• Coconut milk 1 cup (canned)
• Maple Syrup ½ cup
• Pumpkin Spice 1tbs
• Cinnamon 2 tsp
PROCESS
• Steam the pumpkin flesh with the spices until mushy.
• Let it cool down for 15 min.
• Blend it in the blender with maple syrup and coconut milk, preferably with only the thicker top part from the can.
• Transfer the mixture into a dish and add the chia seeds.
• Mix thoroughly.
• Fill up your ready glasses or bowls.
FOR THE CRUST
• Dates 1 cup (presoaked for 15min and rinced)
• Pecans ½ cup
• Sunflower seeds 1 cup
• Almond flour 1 cup
• Cold pressed coconut oil (melted above the steam)
• Vanilla essence ¼ tsp
• Pinch of Himalayan pink salt
PROCESS
• Start crushing the pecans in the food processor by pressing pulse button, but make sure they stay chunky.
• Transfer them to a dish and set aside.
• Start blending the dates by pressing pulse button first and then full speed until smooth.
• Add all the remaining ingredients except the pecans and blend them by pressing the pulse button.
• Add the pecans and press the pulse button couple more times until all the ingredients are blended well together, but make sure some of the pecans remain chunky.
• Move the mixture into a bowl and mold it with your hands into a shape of Pillsbury cookie dough.
• Cut them into pieces, abut ¾ inch thick.
• Place each piece into bottom of your chosen glass and press down with your fingers until you get evenly flat surface.
• Pour carefully chia mixture on top by leaving ¼ inch of the glass empty.
• Garnish with pecans, sliced pears and cinnamon stick.
Special thanks to @gringalicious & @sirwinchester for their ongoing support and generosity. It’s been a wonderful experience for me so far and I really appreciate the opportunity to participate in this great challenge.
THANK YOU FOR VISITING & BON APPETIT 🌺🎃🌺
https://www.lenasveganliving.com/lenas-vegan-living-blog
