INGREDIENTS

CHIA PUDDING

4 tbsp chia seeds

1 cups almond milk

1/2 tsp cinnamon

1/4 tsp vanilla extract

1 tbsp maple syrup

PUMPKIN PIE MOUSSE LAYER

½ cup raw cashews, soaked in hot water for 1 hour then drained

5 tbsp coconut milk (full-fat from a can)

4 tbsp pumpkin puree (not pumpkin pie filling)

1 1/2 tbsp maple syrup

2 tsp pumpkin spice

vegan whip cream to top (optional)

INSTRUCTIONS

Mix the chia seeds, almond milk, cinnamon, vanilla extract and maple syrup, together in a bowl. Whisk for 30 seconds until everything is well combined.Place in the fridge and allow to firm up for 30 minutes.Place your cashews in a bowl, boil some water, and pour the boiling water over the cashews. Let sit for 1 hour to allow the cashews to soften.Drain the cashews and pour them into a high-speed blender or food processor with the coconut milk, pumpkin puree, maple syrup, and pumpkin spice Blend until completely smooth.Spoon the chia pudding evenly into 2 cups. Pour the pumpkin pie mousse mixture on top of the chia pudding.Place in the fridge and let set for 1-2 hours, until the top firms up.Top with vegan whip cream or any toppings you like!

repost from ChoosingChia.com