Quick and Easy Vegan Kabocha Pudding
Autumn shows us how beautiful it is to let things go. - Unknown
Fall is one of my favorite times of the year because all the farmer's market and grocery stores have a variety of squashes and pumpkins for sale. I like to use different squashes in place of canned pumpkin in many of my recipes. One of my favorite squashes to use is the kabocha. It has a flavor similar to sweet potatoes and since the squash is naturally sweet, it's perfect for dessert recipes.
1 cup mashed *kabocha squash or pumpkin puree
1/4 cup coconut milk
1/3 cup almond milk
1/2 tsp pure vanilla extract
pinch ground cinnamon
2 tbsp chia seeds
1-2 tbsp maple syrup, or to taste
toasted pumpkin seeds to
Active Bean Coconut Sea Salt Bar
In a blender, add the squash or pumpkin puree, coconut milk, almond milk, vanilla extract, cinnamon and chia seeds. Blend until smooth. Add in maple syrup and pulse for a few seconds. Divide into two cups and refrigerate for at least 2 hours. Before serving, top with pumpkin seeds and crumbled Active Bean Coconut Sea Salt bar.
*To cook kabocha, cut the squash in half, discard the seeds and set the squash over a saucepan with simmering water. Cover and steam until squash is tender, 12-15 minutes.