Recipes & Ideas


Serves 2 - 3


1 cup pumpkin puree (canned or fresh)
1½ cup coconut milk
1/2 cup dates (previously soaked in water)
1 teaspoon cinnamon
½ teaspoon ground ginger
½ teaspoon nutmeg
pinch of sea salt
¼ cup chia seeds
Coconut or almond yoghurt

1/2 tub Frill Intense Chocolate (melted at room temperature until mousse texture)


  • Blend the pumpkin, the coconut milk, the dates and the spices with a food processor. Process until smooth and all ingredients are combined about 1-2 minutes. 
  • Transfer to a medium-size recipient. Stir in chia seeds until combined. Cover and let it set for at least 1 hour or overnight in the refrigerator.
  • Serve the chia pudding at room temperature in single serve jars and top it with 2 spoonfuls of coconut yoghurt and slightly melted Intense Chocolate Frill to taste.
  • Enjoy! 


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