Updated: Jul 20, 2020
Remember that pumpkin pie filling leftover from the baked pumpkin pie? I put it to good use creating one of my childhood favorite! My mom used to make us custard that is half vanilla, half chocolate with a biscuit on top, it was sooo good. I am sure many of you who are lebanese too can relate :)
I am not exaggerating when I say it tastes exactly the same and it brings back precious memories of my siblings and I fighting for the last one in the fridge lol
The only difference here is that this one is way more nutritious (sorry mom lol) because it is made with pumpkin, natural sweeteners, is dairy free and the chocolate layer is super loaded with veggies, fruits and superfoods, thanks my favorite chocolate superfoods powder Detox Organics! (use "nathaliesader" at checkout for a discount surprise).
Well hidden veggies never tasted better!
It is so good to have one of these jars for breakfast, especially if you are a sweet breakfast kinda person like me!
I tested this recipe using fresh pumpkin and canned one and they both taste super delicious, and I know, most of the time, we are so busy to make everything from scratch, so don't sweat it, try to use BPA free lining cans and make sure it is organic and unsweetened!