Sugar-Free Butterscotch Pudding
Updated Feb 15, 2021, Published Sep 01, 2015
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It may sound crazy, but the combination of kabocha (or buttercup) squash, nut butter, and lucuma (or carob) here really does taste like butterscotch. You’ll get all of the richness and delectable sweetness with none of the refined sugar.
Sugar-Free Butterscotch Pudding
Ingredients
- 1 cup cooked kabocha squash puree, see note
- ¾ cup unsweetened non-dairy milk of choice
- 3 tablespoons unsweetened cashew, almond, macadamia, walnut, or sunflower seed butter
- 1 tablespoon white chia seeds
- 1 tablespoon lucuma powder or 2 teaspoons carob powder
- 1 teaspoon ground cinnamon
- 15-25 drops plain or vanilla stevia liquid, or ¼ cup maple syrup or coconut sugar, or to taste
- 1 teaspoon vanilla extract
- Pinch fine sea salt
Instructions
- Blend all ingredients in a high-powered blender (a food processor may create a slightly lumpy or grainy pudding). Transfer to a bowl or serving dishes and refrigerate for at least 4 hours, until very cold. Store in an airtight container in the refrigerator for up to 3 days.
Notes
To bake your squash, place a whole kabocha squash on a baking sheet in a 400ºF oven for about an hour. Cool, cut in half, and scoop out the seeds. Scrape the flesh into a food processor and process until smooth, then measure the puree for this recipe. Other orange squashes (such as butternut or acorn) or sweet potatoes can be substituted, but will alter the flavor slightly.
Nutrition
Calories: 119kcalCarbohydrates: 9gProtein: 3gFat: 8gSaturated Fat: 1gSodium: 30mgPotassium: 213mgFiber: 3gSugar: 1gVitamin A: 490IUVitamin C: 3.5mgCalcium: 105mgIron: 1.5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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