Growing up I LOVED when Mom made chocolate pudding. She would make individual cups for us kiddies, place in the fridge to chill, and we would have to wait patiently until they were ready. Then the fight would begin; who got the pudding with the thickest skin. That dreaded “skin” that forms on top of chocolate pudding that all chefs discard was our favorite part.
I no longer make pudding with “skin” but I still do love the creamy goodness of old school chocolate pudding. I don’t love the heavy dairy and sugar load that typically comes along with it, so I was pretty excited when this dairy free, sugar free version turned out so absurdly delicious.
Here is how good it is: I gave a client a taste sample, we continued with our session and 10 minutes later she said, “I’m sorry you are going to have to repeat everything post pudding. I couldn’t focus, my brain was only thinking about that pudding.”
The secret ingredient is butternut squash. I know, I know that is my secret ingredient in A LOT of recipes. I just can’t stop! I’m addicted to butternut squash (and chocolate.) Maybe I’ll start playing with beets… ohhh beware!
Aztec Chocolate PuddingPrint
- 3/4 cup of dates, about 8 pitted
- 2 tablespoons of water
- 1/2 cup of butternut squash puree
- 3 tablespoons of cocoa powder
- 1 teaspoon of cinnamon
- 1 teaspoon of vanilla extract
- 1/2 cup of unsweetened almond milk
- 1 cup of cashew cream
- In a food processor blend dates with 1-2 tbsp water until they resemble a creamy paste. Continue adding water to reach desired consistency
- Add squash, puree until smooth and well incorporated (you will need to stop and scrap down sides a few times)
- Add cocoa powder, cinnamon, and vanilla (and cayenne if you are using canned butternut squash.) Process until well combined
- Add almond milk and blend. Should be the consistency of a thick pudding
- Transfer to a bowl and fold cashew cream into mixture
- Chill before serving
- Top with coconut whipped cream, use the recipe here (minus the bourbon)
Butternut Squash Puree
chop in small dice, sprinkle with cinnamon and a pinch of cayenne pepper and roast at 425 for 30-45 minutes until soft
Puree until smooth, or simply use canned organic butternut squash
Soak 1 cup cashews in water for 1-2 hours, drain and rinse. Blend cashews with 1 cup water until thick and creamy
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