Trick or treat? This vegan pudding might look naughty, but it’s full of autumnal goodness, which makes it the perfect addition to your Halloween menu (and saves you having to bob for apples).
I wanted to combine some of my favourite seasonal flavours into a healthy (but still super tasty!) dessert in preparation for my favourite night of dressing up and trying to cook everything orange and green; and I think the maple syrup – one of my special items of cargo from Portland – and spiced baked apples do the trick. Not to mention the fright factor of Chia frog spawn…
This recipe is really simple, with the added benefit of needing to be made in advance, so you have one less thing to worry about when the doorbell starts ringing on the 31st.
- For the Chia pudding
- 4 tbsp black Chia seeds
- 300ml non-dairy milk. I used Rude Health Coconut Drink, which is organic and sugar-free
- 40g golden sultanas
- For the apples
- 2 Bramley apples
- ¼ tsp vegan margarine
- ½ tsp ground nutmeg
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- 1 ½ tbsp pure Maple Syrup
- 1 tsp coconut oil (solid)
- 1 tbsp water
- 12 pecan nuts
- The day before. Make the Chia pudding by stirring together the Chia seeds, milk and sultanas until completely combined. Place in the fridge in a sealed container and leave to set over night.
- On the day. Peel and core the apples and cut them into smallish chunks. Add the apple chunks, oil, water, Maple syrup and spices to a pan and simmer for around 10 minutes until soft.
- Leave the apples to cool before assembling the puddings.
- Use the Chia pudding and baked apples to create layers in your jars or glasses. I kept my pecans back to use as a topping, but you can put together the ingredients any way you like! Once you’ve finished layering pop the puddings back in the fridge until you’re ready to serve.