Chocolate Banana Pudding: With a Hidden Ingredient

I know it is not fall but one of my favorite dessert recipes from that season was my pumpkin pie.  It is not only really delicious and creamy but it is also super low in sugar, dairy free, paleo, gluten free, can be made vegan, and contains vegetables.  This dessert really can be for everyone.  Not to mention that it is ridiculously easy to make.

I set out to make a chocolate version that can be enjoyed all year round (but hey I have no shame in eating pumpkin in the summer too).  I knew I didn’t want to do a pumpkin chocolate…in steps butternut squash.  My summer garden had some beautiful butternut squash growing that I needed to use so it was the perfect secret ingredient.  Nobody will even know it is there.  Don’t run for the hills quite yet!  Give it a try.

Butternut squash is so mild in flavor that it stays hidden and lets the chocolate flavor shine.  One of my favorite flavor combinations is chocolate and banana so I left the banana in from the original recipe to add natural sweetness without having to add additional sweetener.  If you are not a fan of this combo then feel free to add an additional 1/2 cup of butternut squash puree and a couple extra tablespoons of sweetener instead.

You can make my pie crust recipe, pour in the mixture, let it set, and top it with coconut cream for a delicious french silk type treat without the refined ingredients.  I am totally doing that next!  You can keep this paleo friendly with the addition of grass fed gelatin or make it vegan by substituting arrowroot starch.  This recipe really can fit just about any lifestyle.

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Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 8

Author Sara

Ingredients

• 1/2 cups butternut squash purée I just cut one butternut squash in half, scooped out the seeds, but skin side up in a baking dish filled with 1/2 inch water, cooked in 400 degree oven for 30 min,until soft scoop pill out of skin
• 1 banana peeled
• 2-4 Tbsp honey or maple syrup to make it vegan
• 3 Tbsp raw cacao powder or unsweetened cocoa
• 3/4 cup canned coconut milk
• 1 Tbsp grass fed gelatin or 2 Tbsp arrowroot starch to make it vegan organic cornstarch can also be used

Instructions

1. In a blender, blend all of the ingredients until smooth.
2. Add to a sauce pan and heat over medium heat while mixing for about 5 minutes.
3. Add mixture to a large dish or pie crust.
4. Chill overnight in the refrigerator until firm.
5. Keep covered in fridge for one week.

Recipe Notes

*choose organic ingredients when possible