Candy Corn Chia Seed Puddings (Vegan, GF, Keto-Friendly)
- Georgina Cahill
- Oct 19, 2020
- 2 min read
Disclosure: This post may contain affiliate links
It’s fall and you know what that means….controversy! “About what?”, you may ask. Possibly the most polarizing candy since licorice: candy corn. These triangular sugary treats have torn families apart for centuries. Okay, they were invented in the 1880s, so maybe not centuries, but like one century.
Whatever side of the candy corn war you’re on, you’ll love these Candy Corn Chia Seed Puddings. Everyone will love these because, to be honest, they don’t taste like candy corn. But they are delicious and are just super cute. They’re also easily made vegan and keto with a few easy swaps, so nearly everyone can enjoy a jar of this healthy pudding.
Cuteness factor aside, you’ll love these chia seed puddings for their health benefits too. They’re packed with fiber and omega-3s from the chia seeds, protein from the Greek yogurt, and not one, but two vegetables. Filling and flavorful, these chia seed puddings make a great, seasonal breakfast.
With these Candy Corn Chia Seed puddings, everyone, regardless of their taste buds, can enjoy some candy corn!
If you make this recipe or any others on my blog, tag me in a photo on Instagram @figisisters . I would love to see your recreation!
Recipe:
Makes about 3 servings
Ingredients:
90 g - White Chia Seeds*
240 ml - Coconut Water
65 g - Agave - Sub liquid sweetener of choice - adjust to taste*
250 g - Frozen Riced Cauliflower
300 g - Greek Yogurt - Divided
300 g - Pumpkin Puree
¼ tsp - Turmeric
½ tsp - Pumpkin Pie Spice - Sub Cinnamon
1 tsp - Vanilla Extract
Pinch - Black Pepper*
Pinch - Kosher Salt
Candy Corn - For garnish - use vegan candy corn if needed, omit for keto
Instructions:
Add riced cauliflower to a microwave safe bowl. Microwave for 3-4 minutes or until just cooked through*. Allow to cool.
To a blender, add chia seeds, coconut water, agave, cauliflower, 200 g of greek yogurt, turmeric, pumpkin pie spice, vanilla, black pepper, and salt. Blend until smooth*.
Divide the mixture into two bowls. To one bowl, add pumpkin puree. Stir until well combined.
To jars, spoon the turmeric only pudding into the bottom. Top with the pumpkin pudding. Add remaining greek yogurt on top of that.
Allow to chill in the fridge for at least 2 hours.
When ready to serve, sprinkle over candy corn, an extra drizzle of agave, and enjoy!
Store in the fridge for up to 4 days.
*Notes:
You can use black chia seeds here as well, but the color won’t be as bright.
Because I like to put a little candy corn on mine, I intentionally do not make these puddings very sweet. You may need to adjust the sweetness level per your taste.
Black pepper helps with the absorption of turmeric’s health benefits, you can’t taste it
Be careful not to overcook the cauliflower or you will be able to taste it.
I like the texture of blended chia seed pudding, but you can mix the ingredients in a bowl as well if you like the texture of whole chia seeds.
Want another fall inspired meal prep? How about these vegan Chili Stuffed "Jack-O-Lanterns"
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