an easy fall favorite for breakfast or dessert!
1 c coconut milk
1/2 c fresh or canned pumpkin puree
2 T raw honey or stevia to taste
1 t vanilla extract
1 t cinnamon
1/2 t ground ginger
1/2 t nutmeg
1/4 t allspice
pinch of sea salt
1/4 c chia seeds
-add all but the chia seeds to a high speed blender and bend until smooth. transfer to a large bowl and mix in chia seeds + optional cacao nibs or choc chips. set in fridge for one hour, stir, then leave in overnight. transfer to 2 bowls, and top with this heavenly coconut whip:
-place 2 cans full-fat coconut milk in fridge overnight. in the morning, open and scrape off the cream that has solidified on the top in to a bowl. you can save the coconut water or discard it.
-add to the cream in the bowl: 1/8 t vanilla bean powder + stevia to taste (you don't even need to add stevia if you don't want!). whisk well and chill, or transfer to your whipped cream dispenser and follow the directions for use.
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