Disclosure: This post may contain affiliate links
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.