Vegan & Keto Pumpkin Chocolate Pudding


  • 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)


  • 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