Photo by Aimee Gallo
A kid-approved way to sneak in vegetables, this chocolate pudding is thick and creamy, but also satisfies in a way a store-bought pudding can’t. In the summer, these can be frozen and made into pudding pops.
- 1⁄2 cup dates
- 1 pound butternut squash, peeled and chopped
- 3⁄4 cup unsweetened cashew or coconut milk
- 1⁄2 cup cocoa powder
- 1 teaspoon vanilla
- 2 teaspoon honey
- Steam dates and squash in a steamer basket over medium heat until squash is tender, about 5 to 15 minutes depending on the size of the chunks. Let squash cool completely.
- In a food processor, blend squash and dates, milk, cocoa, vanilla, and honey until smooth. Serve immediately, or let chill overnight.
Chocolate Cherry Bomb: Fold 1 cup of tart dried cherries that have been soaked in cherry juice into the pudding for little pops of cherry goodness!
Aztec Chocolate Pudding: add 1⁄2 teaspoon cinnamon and a pinch of cayenne to the pudding to add depth and warmth to this treat.