My kid loves chocolate, and she loves a good pudding (as long as it’s smooth, not “bumpy,” such as the tapioca-like chia pudding I often made before eliminating seeds on AIP). She loved a chocolate pudding I made a while back using avocado. I’ve long since lost the recipe, but thought I’d try a variation on it today. I also love sneaking veggies and super-nutrition into baby girl’s “treats”.
I’ve been looking for an excuse to make that chocolate sauce again, anyway. Turned out awesome.
Double Chocolate Pudding
1 can of organic, BPA free pumpkin
1 tablespoon coconut butter
2 tablespoons raw, local honey
2 tablespoons cocoa (or carob powder for AIP compliance)
1 tablespoon coconut oil
Pinch of salt
Equal parts pure maple syrup and cocoa (or carob) powder, mixed together until smooth. (May need to sift the powder to avoid lumps- mine was still kinda lumpy).
Blend all pudding ingredients together until smooth. Top with the chocolate sauce.