Thursday, November 10, 2016

Vegan Mofo Day #10: Pumpkin Peanut Butter Pudding

Two opposing walks of life come together for pudding purposes.
Mesh. Mesh. Mesh.
The latest Vegan Mofo prompt encourages us creative vegans to celebrate joining cuisines together. Well, I'm combining two different ingredients with similar textures for a good fit today. My current obsessions certainly make for a deliciously thick dessert. Sweetened with Bee Free's sticky syrupy Honee (thank you to the apples), this scrumptious autumn treat meets jelly's old-time boo provides a unique flavor that one cannot expect. They seem to work well, bounce ideas off each other on the taste buds. Decadently rich pudding, sans spicy flare (though one can add cinnamon, ginger, or pumpkin pie spice), proves that the best of both worlds can build a wonderful future together.
I would have never of considering mixing peanut butter with pumpkin. Somehow this works beautifully.
Recipe below serves one ravenous person.

Pumpkin Peanut Butter Pudding Ingredients and Preparation

1/2 cup pumpkin puree
2 tablespoon crunchy peanut butter
1 tablespoon Bee Free Honee
1 cup almond milk

Whip ingredients up in a blender.
Scoop out and chill (or eat at room temperature like me).

Smooth and creamy, with a bit of peanuts underneath. Pretty tasty.
Luxurious, silky like a forbidden dream.


  1. I've never heard of Bee Free Honee, it sounds exciting! I rely on maple syrup to replace honey usually, but it costs a fortune in Europe.

    1. Yes. It's $6 here and maple syrup is just as expensive. Still, wonderful. Making your own liquid sweetener from medjool dates is also another great sugar alternative to fall back on. :)

  2. The colour alone would make me want to dive head first into a bowl of this! I bet the taste is pretty special too!

    1. Thank you Joey! It was a very special dessert. Reaching the end was pure torment. :)