Recently, I’ve noticed that the number of views for my blog has gone up significantly. And all for one post: my Butternut Squash Chocolate Pudding.
As we are no longer in butternut squash season, I felt bad that people were now noticing this recipe. And so, I’ve modified my chocolate pudding so that summer squash can be used in place of the butternut squash.
Since this pudding has been officially mom-approved, wanna guess what I’m making for Mother’s Day dessert? 🙂
Summer Squash Chocolate Pudding (Paleo)
Ingredients:
3/4 cup grated zucchini
1/4 cup nut butter
2 tbsp maple syrup
2 tbsp cocoa powder
1 tsp vanilla extract
1/4 tsp salt
1/8 tsp stevia
Directions:
Combine all ingredients in a food processor and blend until smooth. Place in the fridge for at least 1 hour to chill and thicken.
Health Without Sacrifice 