Easier than a pie & tastes better! We may be biased, but you must TRY this simple & easy recipe.

Ingredients:

• 2/3 cup Monk Fruit
• 1/4 cup Pascha Organic Cocoa Powder (Currently Out of Stock due to Availability Issues)
• 2½ tbsp Arrowroot Flour
• 2½ cups Any Plant or Nut-Based Milk
• 2 tbsp Vegan Butter
• 1 tbsp Organic Vanilla Extract
• 1/2 cup Pascha Dark Chocolate Chips, plus extra for sprinkling (we used 100% Cacao)

Pumpkin Whip

• 1½ tbsp Pumpkin Spice
• 1/4 cup Monk Fruit
• 1/4 cup Organic Pumpkin Puree
• 1 can Coconut Milk, chilled (only the hardened top part)

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, vanilla and chocolate chips mixing well.
• Fill individual serving vessels and place in the refrigerator to chill.
• For the pumpkin whip, place all the ingredients in a bowl and whip together using a hand mixer.
• Fill a plastic bag or bakers icing bag with pumpkin whip.Tip: Place bag over a glass for easier filling
• Add to the top of the pudding and sprinkle with extra chips.
• Store in the refrigerator until ready to serve for up to 5 days.

Music credit - Breeze by MBB