Vegan Pumpkin & Chocolate pudding

Updated: Jul 20


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!

Preparation: 10 mins

yield: 4 servings

Ingredients:

2 cups unsweetened pumpkin puree 1/8 cup unsweetened soy milk 1/4 maple syrup + 2 tbsp

2 tbsp coconut sugar 1/2 tsp pumpkin spice 1/4 tsp cinnamon powder pinch nutmeg

tiny pinch of salt

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4 tsp vegan choc chips (optional)

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1 tbsp. cacao powder

2 tbsp detox organics powder

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8 plain cookies (biscuit) of choice

Guidance:

Using a high speed blender, blend all the ingredients together except choc chips, cacao powder and Detox Organics powder.

Test the sweetness and adjust to taste.

Add 1 cookie at the bottom of each jar or serving cup.

Fill your serving cups or jars, each with 1/4 cup of the pumpkin mixture.

Add 1 tsp chocolate chips into each serving cup.

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Add the cacao powder and Detox organics powder to the remaining pumpkin mixture in the blender.

Blend until smooth and creamy.

Taste test. Add more detox organics for more chocolaty and sweeter taste.

Pour the chocolate mixture evenly.

Top with another cookie.

Refrigerate.

Enjoy for breakfast or any time of the day and dessert.

Let me know if you like this recipe and tag me on social media (@nathaliesader #nathaliesader) if you take some pictures! I would love to see your recreation!

Love,

Nathalie


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