Think chocolate pudding can't be healthy? Think again! This is a no-guilt recipe that has no refined sugar and contains flavanols and minerals in the cacao powder which gives this pudding a deep, dark cocoa taste. I use Navitas Organic Cacao Powder made from unroasted, non-alkalized, and Fairtrade certified organic cacao beans. The creamy texture comes from aquafaba which is the liquid from a can of garbanzo beans (or the cooking liquid if you make your own beans). You can substitute water for the aquafaba giving a slightly less thick and creamy consistency but still wonderful! Bonus: If you freeze the bananas and butternut squash first then there is no need to chill it before eating and it comes out thicker and more "ice-creamy"!
5 Ingredient Chocolate Pudding
Serves 4
6 pitted dates
1/2 cup aquafaba (you can also use water)
2 1/2 cups cooked butternut squash (see Note)
2 bananas
3 tablespoons cacao powder
Place dates and aquafaba in the jar of a high-powered blender. Blend aquafaba and dates on highest setting until smooth. This may take a couple of minutes. Add all other ingredients and blend until smooth. Pour into four glasses and chill at least one hour. Top with berries or other fruit if desired.
Note: The quickest way to make this is to buy frozen butternut squash. However, if you cook your own you will need two small squashes or one large. If you are unfamiliar with cooking butternut squash here's how I do it:
Microwave whole squashes for two minutes. This makes them easier to cut.
Cut off the stem and then slice squashes in half lengthwise and scoop out seeds and strings. (Save the seeds to roast. They are delicious!)
Place cut side down on a parchment paper lined baking sheet and roast in a 400 oven for 35-40 minutes. They are done when you can pierce them easily with a fork. The flesh should not char.
Let them cool completely then scoop out the flesh.