The Simply Without test kitchen is open! Well, basically I mean, I am fooling around in the kitchen with new ingredients, snapping pics with my iPhone and trying to avoid my dog sneaking into the pictures!
It’s officially fall here in NYC, although you wouldn’t know it this weekend with the amazing weather we are having! To me, fall means pumpkin flavors, spice and warmth. I have been dying to work some pumpkin puree into my recipes ever since the first cool breeze said hello last week. But now, with the beaming sun (I am not complaining) all I can think of is summery recipes again. So today, I am matching pumpkin with mint, as a way to balance fall with summer, cool with warm, hearty with fresh and the results are a pumpkin, mint chocolate, chia pudding!
I over heard Marcella Valladolid, as seen on The Food Network, say that chia seeds are part of the mint family and volia, my dish was inspired! Plus, I have fresh mint growing right on my balcony, it was a perfect pairing indeed. This recipe is super easy and the creamy texture with smooth pumpkin and fresh mint will keep you hanging onto summer while we start to welcome fall.
3 cups almond milk
3 Tablespoons pumpkin puree
3 Tablespoons chia seeds
Small handful of raw cacao nibs, chopped finely
1 small square of mint chocolate, chopped finely
4 fresh mint leaves, chopped finely
Mix all ingredients into a medium size bowl and whisk to incorporate the pumpkin
Stir until all ingredients are combined and smooth
Pour into a large jar, seal and refrigerate for about 4-6 hours for the pudding to set.
Eat for breakfast as a way to sneak some chocolate into your morning!