3tablespoonsunsweetened cashewalmond, macadamia, walnut, or sunflower seed butter
1tablespoonwhite chia seeds
1tablespoonlucuma powder or 2 teaspoons carob powder
1teaspoonground cinnamon
15-25drops plain or vanilla stevia liquidor ¼ cup maple syrup or coconut sugar, or to taste
1teaspoonvanilla extract
Pinchfine 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.