Skinny Chocolate Pumpkin Pudding
This Chocolate Pumpkin Pudding is made with better-for-you ingredients like banana, maple syrup, and yogurt, and the texture is spot-on. It can easily be made dairy free, and only requires 15 minutes of prep time!
Servings: 2
Ingredients
for the pumpkin:
- ⅔ cup pumpkin
- ½ cup almond milk
- 1 tablespoon dairy-free plain yogurt
- 1 tablespoon maple syrup
- 1 teaspoon cinnamon
- ¼ teaspoon all spice
- Pinch of nutmeg
for the chocolate:
- 1 ripe banana
- ½ cup almond milk
- 1 tablespoon dairy-free plain yogurt
- 1 tablespoon maple syrup
- ⅓ cup cocoa powder
- ¼ teaspoon cinnamon
- ½ cup chocolate chips I used Enjoy Life
- 2 tablespoon coconut oil
- cool whip for topping
Instructions
- Place all of the pumpkin ingredients (pumpkin, milk, yogurt, syrup, cinnamon, allspice, nutmeg) together in a bowl; mix with an electric mixer until everything is smoothie; distribute evenly in two cups/bowls.
- In a separate bowl, mash the ripe banana with a fork, and then add milk, yogurt, syrup, cacao, cinnamon; mix with an electric mixer.
- In a microwave safe dish, place the chocolate chips and coconut oil and microwave until melted; add melted chocolate to the bowl with the banana and mix with the mixer until everything is smooth.
- Slowly pour the chocolate lower overtop of the pumpkin layer.
- Chill in the refrigerator for at least four hours (or overnight).
- Top with cool whip and enjoy!
Notes
*The recipe calls for almond milk, but ANY milk will work. Same with the yogurt--if you don't want to use dairy free yogurt, you can use Greek yogurt instead.