Chocolate Pumpkin Chiffon Pudding
Ingredients
-
½
cup
roasted pumpkin or canned pumpkin puree
-
½
cup
full fat coconut milk
-
2
large
eggs
-
½
cup
coconut sugar
-
1
cup
chocolate chips, melted
-
¼
teaspoon
celtic sea salt
-
5
drops
vanilla stevia
Instructions
- Combine pumpkin, coconut milk, and eggs in a food processor.
- Pulse in coconut sugar, melted chocolate, salt, and stevia.
- Transfer the mixture into ½ cup mason jars.
- Refrigerate for 2 hours to set.
- Serve chilled.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
5g
Sodium
150mg
Cholesterol
70mg
You might also like