There is only one flavor in the world that competes with my love of chocolate and that is pumpkin. Sometimes I simply must marry the two. Pumpkin is in the squash family so as long as the flesh of the plant is orange, any squash will do. For this recipe, I used acorn squash. You can make pudding or you can add a little more almond milk and crushed ice and turn it into a smoothie. Top it with some cacao nibs or a beautiful sliver of dark chocolate and you’ve got. . . Chocolate for Breakfast.
Ingredients
2 cups pumpkin or acorn squash, cooked, peeled and cooled
1/3 cup cashews, soaked overnight in filtered water
1 or more bananas (sliced and frozen)
1/2 to 1 cup almond milk
3 Medjool dates, pitted
1 teaspoon cinnamon or ½ teaspoon pumpkin pie spice
(to taste)
1 teaspoon vanilla
Preparation
Place 1/2 cup almond milk, spices and dates in a high speed blender and blend until relatively smooth. Add cooled squash, cashews, vanilla, and frozen banana slices and blend again. Use additional frozen banana slices or almond milk to get the consistency you desire. Top with cacao nibs or your favorite dark chocolate. Enjoy!
I love the idea of this flavor combination, sounds scrumptious!
One of my clients likes this recipe so much I’ve thought about naming it Gladly Puddin’!
This sounds awesome. Any thoughts on a banana substitute? I’m allergic.
That’s a tricky one, Laurie, because it’s the frozen banana that gives this pudding the cool and creamy mouth feel. I would try freezing the almond milk and blending that in frozen. Let me know how that works for you.
How about using avocado in place of the banana? Also, try adding a tablespoon of non-GMO lecithin (powder, not granules) to the almond milk when you make Finally, Irish Moss (make paste) will “bulk it up” some — just don’t use too much. Thank you, Sue Ann for your fabulous inspiration!
Oh yum, Sheree! Great suggestions. I forgot all about Irish moss. Thank YOU for popping in here with your wisdom.