Spotted this recipe for vegan pumpkin chocolate pudding, and the pumpkin was enough to push me over the edge and go for it. I had to try vegan pudding for the first time.
Recipe adapted from Healthy Food for Living.
- 3/4 block silken tofu
- 1/2 small ripe avocado
- 3/4 cup pumpkin
- 1/4 cup maple syrup, or maple-flavored agave
- 1 Tbsp agave syrup for added sweetness
- Tbsp coconut butter (note: coconut oil=coconut butter if the temp is right, basically!)
- 1 tsp vanilla
- 1/4 cup cocoa powder
- 2 and 1/2 tsp pumpkin pie spice
This came out a little grainy/chalky tasting, so see notes on potential edits to this recipe my "Adventures in Veganizing" post. In addition to being a dessert, given the tofu base, this could also be a breakfast or snack item- I actually enjoyed this more having a few spoonfuls in a bowl of strawberries.