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Pumpkin Chocolate Pudding

I love every recipe I post on HFFL, (they’re my little food babies), but every once in a while I come up with something that is really special; something that I know I will make over and over again.

One such recipe was my Chocolate Ganache Pudding that I posted back in July. Rich & chocolatey, lusciously smooth & thick, fudgey pudding.

SO. Good.

I’ve made that pudding several times over the past three months, but decided to put an autumnal spin on the base recipe in celebration of my favorite seasonal ingredient: yep, pumpkin.

Half of the avocado called for in the original recipe is swapped out for pumpkin puree, a generous amount of pumpkin pie spice takes the place of the espresso powder & some of the cocoa powder, and maple extract joins the vanilla extract for an extra boost of flavor.

The resulting pudding is just as silky (though a bit lighter) as its predecessor, but with the added flavor kick of warm pumpkin pie spices.

If you’ve never experienced the revelatory taste sensation of chocolate paired with pumpkin, then perhaps this pudding will tempt you to give it a whirl.

You can thank me later.

But I might be face planted in a bowl of this decadent vegan pudding, rendering a reply unlikely ;).

Pumpkin Chocolate Pudding

Printer-Friendly Recipe

yield: 4 servings

Ingredients:

  • 1 medium-sized ripe Hass avocado, (it should have dark green/black skin & yield slightly when gently squeezed), peeled & pitted
  • 3/4 cup pure pumpkin puree
  • 1/4 cup + 2 Tbsp pure maple syrup
  • 2 Tbsp chocolate coconut butter, such as Artisana Cacao Bliss
  • 1 tsp pure vanilla extract
  • 1/4 tsp pure maple extract
  • 1/3 cup unsweetened cocoa powder
  • 2 1/2 tsp pumpkin pie spice
  • tiny pinch salt

Directions:

  1. In the bowl of a food processor, place the avocado, pumpkin puree, maple syrup, coconut butter, vanilla extract, and maple extract. Process until no lumps remain, scraping down the sides of the food processor bowl as necessary.
  2. Add in the cocoa powder, pumpkin pie spice, & salt; process until smooth. Evenly divide pudding amongst 4 individual cups.
  3. Serve immediately or chill in the refrigerator.

Nutritional Information per serving:

226 calories, 11.9 grams fat, 1.5 grams saturated fat, 7.9 grams fiber, 20.6 grams sugar, 3.5 grams protein

Stay tuned for a ridiculously delicious recipe that incorporates this pudding. If you follow me on Facebook, you’ve already caught a glimpse ;).

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