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I’ve made this pudding twice in the last 10 days.  It’s wonderful, it’s creamy and comforting.

The best part about it is that family and friends think you’re a genius when you take this out of the fridge.  You spent  2 hours 10 min making it but it tastes like you slaved away all day.

Of course fresh pumpkin is always best but this dessert is meant to be a simple dish that you throw together to take the stress off the holidays.  I’m planning to serve it tomorrow at Family Dinner Night.

Some friends and I started Family Dinner Night on Sundays to bring like minded yogi’s and veggie loving people together – we do it up potluck style.  Since my parents moved away a couple years ago I’ve missed sitting down for a special family meal on Sundays and chatting about the past week and future plans.  It’s been nice to create a special ritual once a week to share with friends who feel like family. Wonder what other plant-based dishes we’ll be enjoying this Sunday evening.  I’ll be sure to take photos and share it with you.

Decadent Pumpkin Coco Pudding
Serves 4

Starve Cancer Benefits:
Pumpkin:Hosts an amazing amount of carotenoids – starve cancer micronutrients!  If you were thinking about leaving out the pecans in this recipe think again – by pairing the fat in the pecans with the pumkin pudding you’ll absorb way more of the carotenoids!

Chocolate:rich in flavanoids that fight cancer! http://www.landesbioscience.com/journals/cbt/article/1770/

Ingredients:

1 can organic pumpkin puree
2-3 TBS date paste* – to your taste
3-4 TBS raw Cacao powder (you can use cocoa powder if you don’t have the raw version)
1 tsp cinnamon
½ tsp ground cloves
½ tsp ground nutmeg (freshly grate it with a microplane for an extra punch)
Pinch of sea salt

Method:

Place all ingredients in the blender and blend until smooth.

Optional topping– this is what really impresses!

Ingredients:
Melted 80% dark chocolate
½ cup pecans
1 tsp cinnamon
½ tsp sea salt
1 TBS date paste*

Method:

Melt chocolate over medium low heat
Mix together spices and date paste
Coat pecans with spice and date mixture
toast pecans on a cookie sheet in the oven at 350 for 15 min.
Pour melted chocolate over pudding and sprinkle pecans on top
Place in the fridge for 20 min or until chocolate hardens

Enjoy!!

 * date paste:

Ingredients:

10-12 fresh medjool dates – pitted
Small bowl of warm water

Method:

Soak dates in water for 1 hour
pour off water
place dates in blender and puree
store in an air tight container for up to 2 weeks.

 

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