Pumpkin Pudding-Vegan

Looking for the fastest dessert ever? Here it is! Great for fast week night dessert. Awesome as a smoothie or throw it into the freezer for a vegan ice cream! Yum!

Ingredients:

• 12 oz silken tofu (I used one pack of Nasoya silken tofu).
• 1/4 cup maple syrup (might want a little more, maybe 1 tbsp)
• 1 cup canned pumpkin, unsweetened
• 1 tsp cinnamon
• 1/2 tsp ginger
• 1/4 tsp nutmeg
• 1 tsp vanilla
• 1 tbsp chia seeds
• 1/2 tbsp flax seeds
• 1/4 tsp salt 

Instructions:

1. Place all ingredients into a blender (we used a Vitamix)
2. Pour into 4 ramekins or pudding cups
3. Place in refrigerator, eat chilled 

Nutritional Benefits:

• Pumpkin: packed with Vitamin A: nutrient that aides in the healing process of bones, teeth, and other tissues
• Anti-inflammatory
• High in Protein: great for healing and rebuilding tissues
• Low in Sugar and no processed sugar (1 tbsp per serving)
• Rich source of Omega 3 fatty acids: excellent for heart health
• Source of Fiber

Nutritional Information:

Calories:147

Fat:5 g

Carbs:22 g

Fiber: 2 g

Protein:6.5 g

Calcium: 20% of daily needs

Vitamin A: 190% of daily needs