Pumpkin Chocolate Pudding. This is a seasonal recipe that goes well with any dish– it can be an every day treat, holiday dessert or just a quick snack. Simple, easy and delicious. Vegan, gluten free and dairy free.
Egg substitute equivalent to 2 eggs-vegan option. (I use Follow Your Heart Vegan Egg)
2 tbsp maple syrup
3 tbsp melted vegan chocolate chips
Add all ingredients except melted chocolate
Oil bottom of pie pan with coconut oil
Pour pumpkin mixture in pie pan and spread evenly
Bake at 325 for 1 hour
Remove pan from oven. While still warm, spread melted chocolate on top of pumpkin pudding. Let chocolate cool until it is semi solid. Mix chocolate into pumpkin pudding and serve. You should have chunks of chocolate throughout the pudding. Makes 4-6 servings.