Chocolate pudding cups, reinvented as healthy, portable breakfast fare! Made with pumpkin, cocoa powder, almond milk and dates, the pudding is naturally vegan, Paleo, grain-free, gluten-free, and just 117 calories per serving.
I know the exact moment that the idea for these breakfast pudding cups began to brew. It was when I ran into a friend at the supermarket last week. She was wandering the aisles, looking lost.
She was on a quest for pudding cups.
“You must hate it when people eat this sort of thing,” she said, after I pointed to their location (she was close).
Au contraire. My name is Camilla, and I’m a pudding-aholic (it’s genetic), so I would never look askance at anyone taking pleasure in a pudding cup.
However, that does not mean I can’t come up with something better.
So I did.
Breakfast Chocolate Pudding Cups.
Like my carrot-packed Breakfast Blender Brownies from the other week, this pudding packs a wallop of vegetables–in this case, pumpkin (think instant vitamin A for beautiful skin, healthy eyes and muscle repair, plus high fiber to keep you feeling satisfied) to rev you up.
The remaining elements are all familiar, including nondairy milk (I used almond, but choose any variety you like), cocoa powder (hello, super-powerful antioxidants), dates (natural sweetness with the added benefits of fiber, minerals and vitamins), a smidge of arrowroot for thickening (tapioca starch or cornstarch can sub), and some basic flavorings (e.g., vanilla, salt, etc.).
Making these pudding cups may not be as simple as plunking a package into your shopping cart, but it’s pretty close. Simply blend all of the ingredients (except the vanilla) in a blender until completely smooth, and then scrape the whole shebang into a medium saucepan.
Next, cook and stir over medium-low heat for about 5 minutes, just until a few bubbles start to form and break on the surface (the pudding needs to come to a low boil for the arrowroot to work as a thickener). Stir in the vanilla.
Scoop the warm pudding into your dishes or jars of choice (2/3 cup per serving), chill until cold, and eat!
The pudding is thick and creamy, as a stovetop pudding should be, very chocolate-y, and downright dreamy. You might have to pinch yourself to make sure you’re awake.
Think of this delicious twist on breakfast in the same way you would yogurt, by which I mean, enjoy it straight up, or bring on the toppings! Fruits, seeds, nuts, oats, coconut, you name it.
If you’re planning on toting these for breakfast on the go, consider using slightly larger jars (e.g., 12 ounces), so that there is room on the top to add toppings, screw the lid back on top, and head out the door.
If you’re dining at home, any darn bowl will work for adding toppings. Hello, blissful bowl of pudding-glorious good health.
Happy eating everyone!
Making this recipe? I would love to see it!
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- 1 cup & 2 tablespoons nondairy milk
- 1 cup unsweetened pumpkin puree
- ½ cup packed whole (pitted) dates
- ¼ cup unsweetened cocoa powder
- 1-1/2 tablespoons arrowroot (see options below)
- ⅛ teaspoon fine sea salt
- Optional: 1 teaspoon instant espresso powder
- 1 teaspoon vanilla extract
- In a blender (high-speed, if available), process all of the ingredients EXCEPT the vanilla until completely smooth (stop and scrape down sides several times). Scrape mixture into a medium saucepan.
- Cook and stir the pudding over medium-low heat about 5 to 6 minutes until a few bubbles start to appear, and break, at the surface. Remove from heat and stir in the vanilla.
- Spoon the pudding into 4 glass jars, ramekins, bowls, or vessels of your choice. Press a small piece of parchment paper, wax paper or plastic wrap onto the surface of each. Refrigerate until cold.
Arrowroot Sub: An equal amount of tapioca starch or cornstarch can be sue din place of the arrowroot.
Storage: Store the covered puddings in the refrigerator for up to 5 days.