Butternut Squash Chocolate Pudding

Serves: 4-6


  • 1 medium butternut squash
  • ½ cup cacao
  • ½ cup maple syrup
  • ¼ cup unsweetened almond milk
  • ¼ cup Garden of Life Raw Virgin Coconut Oil
  • 1 teaspoon vanilla extract
  • ½ teaspoon sea salt
  • sweet cacao nibs (or vegan chocolate chips) chopped nut and vegan cool whip for garnishing


  1. Preheat oven to 350 degrees.
  2. Poke butternut squash several times with a fork, then place in a baking dish with 1 cup of water and bake for 55-65 minutes (until tender) then let cool.
  3. Cut squash in half, remove seeds, then scoop out flesh.
  4. Place flesh (about 3 cups) in a food processor with remaining ingredients and blend until smooth.
  5. Refrigerate for several hours to let set, then top pudding with vegan cool whip and cacao nibs and serve.
  6. Pudding lasts 3-4 days in refrigerator.

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