Pascha Chocolate Vegan Keto Pudding Cups w/ Pumpkin Whip (Edit recipe)

Easier than a pie & tastes better! We may be biased, but you must TRY this simple & easy recipe.

30 minutes

Difficulty:

Intermediate

This is our estimate based on online research.
Calories:	341
Fat:	26 g
Carbohydrates:	62 g
Protein:	7 g
Cholesterol:	0 g
Sodium:	156 mg
Fiber:	7 g
Sugars:	1 g
Calculated per serving.

by Pascha Chocolate

View original recipe

Serves: 4

Ingredients

0.666 cup Lakanto Classic Monkfruit Sweetener (with Erythritol)
0.25 cup Raw Cacao Powder, We used Pascha Chocolate brand
2.5 Tbsp Arrowroot Powder
2.5 cup Almond Milk, Or preferred. We used unsweetened
2 Tbsp Vegan Buttery Spread, Or preferred. We used sticks and not a spread
1 Tbsp Pure Vanilla Extract
0.5 cup Pascha 100% Cacao Organic Vegan Unsweetened Dark Chocolate Chips
0.25 cup Pumpkin Purée
0.25 cup Lakanto Classic Monkfruit Sweetener (with Erythritol)
1.5 tsp Pumpkin Pie Spice, Recommend Primal Palate brand
1 whole Coconut Milk, Chill the can for this recipe

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a medium saucepan add monk fruit, Pascha Cocoa Powder, arrowroot powder, milk and whisk together.
Turn the burner on medium heat and whisk often.
Continue to whisk until it begins to thicken and then remove from heat.
Add vegan butter, vanilla and chocolate chips mixing well.
Fill individual serving vessels and place in the refrigerator to chill.
For the pumpkin whip, place all the ingredients in a bowl and whip together using a hand mixer.
Fill a plastic bag or bakers icing bag with pumpkin whip.Tip: Place bag over a glass for easier filling
Add to the top of the pudding and sprinkle with extra chips.
Store in the refrigerator until ready to serve for up to 5 days.