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Aztec Chocolate Pudding
Servings:
4
Calories:
280
kcal
Author:
Abra Pappa, MS, CNS, LDN
Ingredients
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
Instructions
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
Cashew Cream
Soak 1 cup cashews in water for 1-2 hours, drain and rinse. Blend cashews with 1 cup water until thick and creamy
Nutrition
Calories:
280
kcal
|
Carbohydrates:
35
g
|
Protein:
7
g
|
Fat:
15
g
|
Saturated Fat:
2
g
|
Sodium:
47
mg
|
Potassium:
512
mg
|
Fiber:
5
g
|
Sugar:
19
g
|
Vitamin A:
1860
IU
|
Vitamin C:
3.7
mg
|
Calcium:
78
mg
|
Iron:
3.1
mg