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.
Recipe
Pumpkin Chocolate Pudding
Pumpkin Chocolate Pudding. Sweet, creamy, yummy. Vegan, gluten free, dairy free.
Ingredients
- 1 can of organic pumpkin
- ½ cup coconut sugar
- 2 tablespoon coconut flour
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ginger
- ½ teaspoon sea salt
- 1 cup almond milk
- 2 eggs-vegetarian option
- Egg substitute equivalent to 2 eggs-vegan option. I use Follow Your Heart Vegan Egg
- 2 tablespoon maple syrup
- 3 tablespoon melted vegan chocolate chips
Instructions
- 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.
Nutrition
Serving: 1gCalories: 310kcal
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Steps for making Pumpkin Chocolate Pudding
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