Summer Squash Chocolate Pudding (Paleo)

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.

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Carrot Cake Pudding

Normally, I don’t post during the week. Today, however, is an exception. Why? It’s my blog’s 1-year birthday! Yay! And no birthday is complete without birthday cake. In this case, carrot cake. Carrot cake pudding to be exact. Yup, carrot cake without the flour, butter, and sugar.

Sorry for the not-too appetizing picture by the way. Some things I’m still improving on. Rest assured though, it tastes amazing.

It’s strange, because I wasn’t sure if this blog was going to even last a month. And here I am a year later. Here’s to another year!

Carrot Cake Pudding

Ingredients:

1 cup carrots, chopped

1 and 1/2 tbsp unrefined coconut oil

1 tbsp maple syrup

1/2 tbsp cinnamon

1/2 tsp nutmeg

1/2 tsp ginger

1/4 tsp vanilla extract

1/8 tsp baking soda

1/8 tsp salt

2 tbsp raisins

1 tbsp unsweetened shredded coconut

Directions:

Boil carrots in a pot of water until tender, about 20 minutes. Drain and then place in a food processor and pulse a few times. Add in coconut oil, maple syrup, cinnamon, nutmeg, ginger, vanilla extract, baking soda and salt and blend until smooth. Mix in raisins and coconut and serve.

Chocolate Pea Pudding/Dip

Yup, you heard me.

Peas.

In a dessert.

Seems nasty right?

But just look at the picture for a second.

How about now?

You guys are just going to have to take a leap of faith and trust me on this one.

Please do.

I’m sure some of you have tried black bean brownies, spinach smoothies, and avocado mousse before. Just think of it as another “secret ingredient” recipe. In a contest with my Chocolate Avocado Mousse, I honestly don’t know who’d win.

It tastes that darn good.

As an additional bonus, this pudding/dip is FILLING (not that it stops me from finishing my portion 🙂 )To make sure my taste buds had not gone out of whack, I had some family members taste test this without telling them what was inside. Nobody could guess anything out of the ordinary.

Gotta love the power of disguise.

NOTE: I recommend using frozen peas for this for a cool and refreshing taste.

Chocolate Pea Pudding/Dip

Ingredients:

2 cups frozen peas

1/4 cup organic pure maple syrup

1/4 cup raw cacao powder

2 tbsp UNrefined coconut oil, melted (do NOT omit)

1/2 tbsp vanilla

1/2 tsp salt

Directions:

Place peas in a strainer and briefly run under warm water. Transfer peas to a food processor. Add in the rest of ingredients and process until smooth and peas are no longer detectable.