Creamy, pumpkin spiced pudding paired with a little chocolate crunch and a little dollop of vegan whip makes for the perfect decadent treat in the autumn months! Not only, is it festive and fitting for pumpkin season, but it also is loaded with fiber, vitamin A and potassium! Make a batch for a crowd or whip up a single portion just for you! Enjoy!
-1 15 oz can of organic pumpkin
-1 cup of Lilly's white chocolate chips
-1/2 cup of organic maple syrup
-2 tbsp of agar agar (vegan gelatin derived from seaweed)
-1 tbsp of pumpkin pie spice
-1 tsp of vanilla extract
-1/8 tsp of salt (or a standard "pinch")
-1/2 cup of Lilly's dark chocolate chips (topping)
*Makes 4 servings
Add the pumpkin and spices to a medium pot on the stove top and allow it to cook on medium heat and stir for close to five minutes and then slowly fold in the white chocolate chips until they are melted. Then, bring the pudding to a boil stirring consistently (to prevent it sticking to the bottom) and then allow it to cool. Lastly, assemble the pudding in glass ramekins and then top each with few dark chocolate chips and a small dollop of vegan which and then allow it to chill in the fridge for a minimum of one hour. Enjoy!