Chocolate Butternut Squash Pudding

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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.

Ingredients 

  • 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

Directions 

  1. 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.
  2. 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.

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