My daughter is a budding chocoholic like my sweet husband, and nothing makes me happier than creating a healthy, nutrient dense treat for my girl. I use cacao on occasion in desserts. Due to this sparing use it's greeted with treasured delight. I used what I had on hand today, but you can throw just about anything in chocolate and it will taste...like chocolate! I made an allergy-friendly version of this pudding (coming soon) for my son who can't have chocolate, and I have to say it's mighty tasty. I actually prefer it over the chocolate, which causes my husband to seriously question my sanity. I'll tell ya, my husband and chocolate...get a room!
-1 can full fat coconut milk (I prefer Native Forest, which has a BPA-free can or Natural Value, which is free of gums and preservatives).
-1/2 cup plain pumpkin puree
-3 tablespoons raw cacao (or more to taste)
-1 teaspoon vanilla
-2 tablespoons ground chia (I ground the seeds in a coffee grinder)
-3 to 4 tablespoons sweetener (I have used honey and maple syrup)
-1/2 ripe avocado (optional) for added nutrition
1. Combine all ingredients in blender, high speed or otherwise
2. Transfer to glass container and store in refrigerator
3. Pudding will thicken as it cools
*Are chia seeds Paleo?
Check out these links for more chocolate + pumpkin recipes
Shared on: Fat Tuesday, Slightly Indulgent Tuesdays, Wellness Weekend, Pennywise Platter, Miz Helen's Country Cottage, Traditional Tuesdays, The Healthy Home Economist, Ruth's Real Food: 101, Real Food Wednesdays, Gluten-Free Wednesdays, Just Another Meatless Monday, Melt in your Mouth Mondays, Lunch Box Love Fridays, Midnight Manic Meatless Mondays, Lunch Box Love Fridays, Freaky Friday