Ingredients:

• ⅔ cup Monk Fruit
• 2½ tbsp Arrowroot Flour
• ¼ cup Pascha Organic Cocoa Powder
• 2½ cups Any Plant or Nut-Based Milk
• 2 tbsp Vegan Butter
• 1 tbsp Organic Vanilla Extract
• 1 can Organic Pumpkin Puree
• 1½ tbsp Pumpkin Spice
• Pascha Dark Chocolate Chips (we used 100% Cacao)

Directions:

• 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 and vanilla mixing well.
• Fill individual serving vessels 1/2 way and place in the refrigerator to chill.
• In a bowl and mix together the pumpkin puree and spice.
• Fill a plastic bag or bakers icing bag with pumpkin mixture.
  Tip: Place bag over a glass for easier filling
• Add to the top of the pudding and sprinkle with chips.
• Store in the refrigerator until ready to serve for up to 5 days.

Music credit - Breeze by MBB