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Spring is coming (regardless of what that rude weasel of a groundhog said), and that means flowers, birds, and dirt...pudding! These adorable, healthy, and easily made vegan Spring Dirt Pudding pots are perfect for ringing in the new season, while using up a few bits and bobs from the last one.
They may look like the sweet, decadent, treat from your childhood, but these guys are actually jam-packed with protein, fiber, and nutrients. They’re basically a compost bin of health!...Maybe I should work on my descriptors a bit.
Anyway, these puddings get their creamy texture from pureeing silken tofu and sweet, roasted butternut squash. You can substitute the butternut squash for kabocha, acorn, or even pumpkin puree in a pinch. This recipe is a great way to use up the rest of that winter produce making eyes at you on the counter. It may sound like a weird combo, but trust me, you can't taste either of those ingredients over the antioxidant rich cacao powder and rich coconut sugar.
This recipe also could not be easier. Just puree all your ingredients, chill, and enjoy! They keep well in the fridge, making a great meal-prep option for dessert, snack, or even breakfast. You’ll feel like a kid again on Easter diving into one of these chocolatey, nourishing delights in the morning.
Speaking of kids, this is a great recipe for them too. Have them decorate their own pudding pot “garden” with some crumbled cookies for soil, mint leaves for plants, and maybe even a chocolate egg or peep as an extra special treat. Either your kids, or the kid inside you, will adore this recipe!
If you make this recipe or any others on my blog, tag me in a photo on Instagram @figisisters . I would love to see your recreation!
Recipe:
Makes 3 meal sized portions or 6 snack portions
Ingredients:
1 small (About 600g) - Butternut Squash - Cubed
20 g - Cacao Powder - Sub cocoa powder
1 x 15 oz Package - Silken Tofu - Room temperature, drained of excess water
48 g - Creamy Peanut Butter
20 g - Coconut Sugar - Sub brown sugar
10 g - Collagen Gelatin Powder - Sub 4g Agar Agar Powder for vegan
5 g - Espresso Powder*- Optional but recommended
8 - Black Sesame Tahini Cookies - sub chocolate wafer cookies of choice
¼ tsp - Kosher Salt
1 tsp - Vanilla Extract
Cooking Spray or oil.
Mint Leaves, candy grass, chocolate eggs, marshmallow rabbits - Optional, for garnish
Instructions:
Preheat oven to 400F.
Lay butternut squash on a parchment lined baking sheet. Spray with oil and bake for 30-35 minutes or until edges are browned and fork tender.
Meanwhile, add gelatin powder to a tall, microwave-safe glass with 1-2 tbsp water. Stir until dissolved. Allow to set for 4-5 minutes.
Microwave gelatin for about 45sec-1minute or until completely dissolved.
While squash is still warm, add all ingredients except for the cookies to a food processor. Blend until completely smooth.
Pour pudding into serving containers and allow to chill for at least 2 hours.
When ready to serve, crush cookies. Sprinkle cookie crumbs over pudding, top with a sprig of mint, and enjoy!
Store pudding in the fridge for up to 3 days.
*Notes:
You can’t taste the coffee, it just helps to enhance the chocolate flavor.